Develop Egg Recipe Recipe For Chicken

EASY DELI CHICKEN EGG ROLLS

Steps:

• Preheat oven to 300°F
• In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder.
• Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper.
• Fold bottom corner over filling, tucking it under on other side.
• Fold side corners over filling, forming an envelope shape.
• Roll egg roll toward remaining corner.
• Moisten top corner with water; press firmly to seal.
• Repeat with remaining chicken mixture and egg roll wrappers.
• In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F
• Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often.
• Drain on paper towels.
• Keep warm in oven while frying remaining egg rolls.
• Serve immediately with sweet and sour sauce.

AMY'S GARLIC EGG CHICKEN

Steps:

• In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
• Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

CHICKEN AND EGG HASH

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.

EASY CHICKEN EGG ROLLS

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.

SPICY CHICKEN AND EGG BREAKFAST SCRAMBLE

Steps:

• Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
• In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
• Transfer chicken to the skillet.
• In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
• Allow eggs to cook, stirring occasionally. Before they completely firm up, sprinkle in garlic powder, oregano, cayenne pepper, and a dash of fresh ground pepper.
• Add cheese to the skillet and allow to melt into the scramble.
• Serve with warm tortillas and refried beans.