Creoleweddingchicken Recipes

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CHICKEN CREOLE



Chicken Creole image

Easy and tasty!

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4 skinless, boneless chicken breasts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
  • Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
  • Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g

CREOLE CHICKEN RECIPE



Creole Chicken Recipe image

Spicy seasoned chicken thighs are cooked in Spanish rice. This is a good meal for a busy evening. After seasoning chicken and browning, it is left to cook while you tend to other preparations. This can be very spicy.

Provided by Grace Carolyn Bowers-Reimondo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

4 skinless chicken thighs, or more to taste
1 pinch Creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package Spanish-style rice mix

Steps:

  • Season chicken thighs with Creole seasoning.
  • Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 41.9 g, Cholesterol 93 mg, Fat 14.2 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 5.8 g, Sodium 1750.6 mg, Sugar 4.8 g

CREOLE WEDDING CHICKEN



Creole Wedding Chicken image

I have no clue as to why this is "Wedding Chicken", but you will love it. The prep time is the marinate time.

Provided by Miss Annie

Categories     Poultry

Time P1DT1h

Yield 8 serving(s)

Number Of Ingredients 7

4 large chicken breasts
1/2 jar creole mustard
1 cup fresh squeezed orange juice
1 onion, sliced in rings
1 tablespoon creole seasoning
1 teaspoon garlic powder
1 orange, sliced into rings

Steps:

  • Rinse chicken thoroughly and pat dry.
  • Mix all above ingredients (EXCEPT: onions and oranges) and marinate chicken overnight.
  • Arrange the onions and orange slices on top of the chicken in a covered baking dish.
  • Pour marinade over chicken.
  • Cook for 45 minutes to 1 hour in a 350ºF oven or barbecue outside on the grill.

Nutrition Facts : Calories 153.1, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 46.8, Carbohydrate 6.7, Fiber 0.7, Sugar 4.7, Protein 15.7

CREOLE CHICKEN



Creole Chicken image

Chili powder lends just a hint of heat to this full-flavored and oh-so-easy chicken entree. -Susan Shields, Englewood, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/3 cup julienned green pepper
1/4 cup chopped celery
1/4 cup sliced onion
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup hot cooked rice

Steps:

  • In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice.

Nutrition Facts : Calories 320 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 447mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

WEDDING CHICKEN



Wedding Chicken image

I modified this recipe from the B H & G cookbook for a friend's wedding. This recipe is really flavorful and the sauce is awesome! I would make some extra sauce on top of the stove because everyone will want more. The usual Chicken Saltimbocca recipes call for tomato inside, but my friends wouldn't hear of that, and no one really missed it. Baking the chicken instead of doing the whole thing on the stovetop gets the flavor of the sauce into the meat like you wouldn't believe! You could add some white wine to the sauce; just add extra flour for thickening. A little shredded cheese on top of the chicken before baking would be tasty, too. Word of advice - do not try to cater a wedding for 70 people from a 1 bedroom apartment. Also, it is really funny watching 5 people pound chicken on the living room floor (ON CUTTING BOARDS! EWWWW! No carpet fuzz in the recipe!) (Prep time/cook time is approximate - I made this for 70 people so it took me a couple of days to get all the steps done and I pre-cooked the chicken before I served it.)

Provided by Amy - Ellies Mommie

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breast halves, pounded 1/8 inch thin
4 slices prosciutto or 4 slices other cured ham
4 slices swiss cheese
2 tablespoons olive oil
12 toothpicks
2 tablespoons butter
1 cup sliced button mushroom, very clean and white
2 cloves garlic, minced
1 small white onion, minced
1/2 cup cream
1/2 cup sour cream
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon nutmeg
salt and pepper
hot noodles or rice

Steps:

  • Preheat oven to 400 degrees.
  • First, buy your chicken pre-pounded.
  • Pay the extra.
  • It is worth it.
  • If you decide to pound your own chicken, place the chicken breast smooth side facing you on a piece of plastic wrap.
  • Fold the sides of the SAME PIECE of plastic wrap around the chicken and pound with the smooth side of a meat mallet, a rolling pin or a cookbook.
  • If you use a separate piece of plastic wrap, you run the risk of tiny little chicken guts all over you and your kitchen.
  • Gross!
  • Stomping on it will not work.
  • Pound until 1/8" thin.
  • Place pounded chicken smooth side down on the cutting board.
  • Lay a piece of prosciutto on each piece of chicken.
  • Lay a piece of cheese on each piece of chicken.
  • Fold in the long sides of the chicken breast about 1/4" (just enough to keep the whole package together), then roll from the short end of the chicken breast like a cigar.
  • Hold packet together with toothpicks.
  • In a large saute pan, heat olive oil over medium heat until it sizzles, but is not smoking.
  • Place chicken packets in pan FOLDED SIDE DOWN.
  • Brown chicken packets on all sides evenly.
  • Remove from pan and place in a baking dish.
  • In the same pan, melt the butter over med-low heat.
  • Add onions and garlic and cook until soft.
  • Add mushrooms and cook until soft and slightly browned and tender.
  • Remove from heat.
  • In a small bowl, mix cream, sour cream, flour and spices.
  • Add to mushroom mixture in saute pan.
  • Return pan to low heat.
  • Stir over low heat until smooth and thick.
  • Pour sauce over chicken.
  • Put chicken and sauce into 400 degree oven and bake for 25 minutes, or until chicken is not longer pink (depending on how done it got during the browning stage).
  • Serve with wide egg noodles and extra sauce.

Nutrition Facts : Calories 523.1, Fat 38.5, SaturatedFat 19.4, Cholesterol 164.7, Sodium 276.8, Carbohydrate 9.1, Fiber 0.7, Sugar 2.6, Protein 35.2

CREOLE CHICKEN AND OKRA RECIPE



Creole Chicken and Okra Recipe image

Make and share this Creole Chicken and Okra Recipe recipe from Food.com.

Provided by daisygrl64

Categories     Creole

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 chicken leg quarters, cut into 4 thighs and 4 drumsticks
1 tablespoon canola oil
1 cup onion, coarsely-chopped
1 cup green pepper, coarsely-chopped
1/2 cup celery, sliced
1 garlic clove, minced
2/3 lb okra, sliced
2 cups tomatoes, coarsely-chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/2 cup chicken broth, warm
1/4 cup white wine
1/4 teaspoon hot pepper sauce

Steps:

  • Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.
  • Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.
  • To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
  • Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.
  • In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.
  • Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.

Nutrition Facts : Calories 428.7, Fat 24.4, SaturatedFat 6.1, Cholesterol 138.6, Sodium 550.2, Carbohydrate 15.8, Fiber 5.3, Sugar 6.4, Protein 34.3

CREOLE CHICKEN FOR 2



Creole Chicken for 2 image

Make and share this Creole Chicken for 2 recipe from Food.com.

Provided by Redneck Epicurean

Categories     Chicken

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 12

1 onion, chopped
1 garlic clove, minced
1/2 cup celery, diced
1 (8 ounce) can tomato sauce
1 bay leaf
1/2 cup water
1/2 teaspoon salt
1 dash cayenne
2 tablespoons oil
1 green pepper, diced
1 cup cooked chicken or 1 cup cooked turkey
1/2 teaspoon dried parsley

Steps:

  • Heat oil and cook the onion, garlic, and celery for a few minutes.
  • Add tomato sauce, water, bay leaf, salt, and cayenne and bring to a gentle boil.
  • Cover, reduce heat, and simmer about an hour.
  • Stir in the green pepper and chicken.
  • Cover and simmer another 15 minutes.
  • Sprinkle with parsley.
  • Serve over steamed rice.

WEDDING CHICKEN



Wedding Chicken image

Delicious, impressive, and EASY! A friend of mine from work shared this recipe...The first time I made it for someone, they remarked, "This tastes like something you would eat at a wedding!" I often serve it with rice or french bread to soak up the delicious sauce.

Provided by Kellyonthetundra

Categories     Chicken Breast

Time 45m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breasts
1 (8 ounce) can cream of mushroom soup
1 (8 ounce) container sour cream
8 slices bacon

Steps:

  • Mix together sour cream and soup; set aside.
  • Wrap each chicken breast with 2 slices of bacon.
  • Place in a casserole dish.
  • Pour sour cream/soup mixture over chicken breasts.
  • Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.

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