Develop Egg Recipe Recipes Recipe For Chicken
AMY'S GARLIC EGG CHICKEN
An easy dish for garlic lovers. Golden looking, golden tasting!
Provided by CHEFAMY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 4h45m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 507.8 calories, Carbohydrate 24.6 g, Cholesterol 181.8 mg, Fat 28.5 g, Fiber 2 g, Protein 37.5 g, SaturatedFat 15.9 g, Sodium 1562.2 mg, Sugar 2.5 g
CHICKEN AND EGG HASH
This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. -Joyce Price, Whitefish, Ontario
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 464 calories, Fat 24g fat (8g saturated fat), Cholesterol 290mg cholesterol, Sodium 751mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
EASY CHICKEN EGG ROLLS
I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 24 egg rolls
Number Of Ingredients 11
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.
Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5
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