Easiest Chicken Recipes For A Crowd Recipe Cards

PINEAPPLE CHICKEN FOR A CROWD, (100) BY FREDA

Steps:

• 1. Preheat Oven @ 350-365 Preferred @ 365 Wash Chicken under runing water, and drain well. Combine: 1 Cup soy, salt, and sugar. Spread on chicken well. or toss well if in pieces.
• 2. Measure Flour, Dredge Chicken in the Flour. Fry @ 365 til golden and done. Drain off any excess oil. NOTE: if large pieces fry about 10 min.
• 3. Place Chicken in pans (skin side up if whole pieces,) Combine: 1 Cup Soy & Pineapple, Pour over and spread about 1 1/2 Qts over top of the chicken, in each pan. Cover Pans, with Foil. BAKE: Bake Bite size pieces about 30-45 min. Whole Pieces, Bake 1 hr to 1 1/4 hr. til tender.depending on size of Pieces. HINT - TIP: For additional Color add 1 each red and green Bell Peppers Cut in Small Pieces sprinkled over Pans the last 10 min of baking time, or add 1 handfull of Frozen Peas and Carrots to each pan. Serve over Rice.
• 4. TIP: for Your Info. a # 10 can is an Institutional sized can. ( BIGGEST YOU CAN GET,) You can find some @ walmart. or Costco & Sams clubs they carry # 10 cans.

EASY GOURMET CHICKEN FOR A CROWD

Steps:

• Grease either two 13x 9 pans or one large half sheet cake pan.
• Arrange chicken tenders in pan(s).
• Preheat oven to 325 degrees F.
• Heat oil in large skillet.
• Saute onions and peppers till soft.
• Add garlic to skillet about halfway through to let flavors blend.
• Arrange over chicken.
• Combine soups, wine, lemon juice and spices.
• Pour over chicken.
• Cover and bake for 3 hours.
• Serve over rice or noodles. I Served it with sticky rice and a salad.
• The 'gravy' came out perfect consistency for me, but it could be thickened with a cornstarch paste or thinned by adding chicken broth.

CHICKEN TO PLEASE A CROWD!

Steps:

• Heat oil and butter in a large pan heavy bottom pan. Saute onions and garlic 3-4 minutes till translucent. Remove onions and garlic leaving oil in pan set aside.
• Mix flour, salt, pepper and garlic powder together. Toss chicken in flour mixture to coat chicken strips.
• In the same pan add oil if needed. Lightly brown chicken strips on all sides. Do not crowd pan. Repeat till all strips are browned. Adding additional oil as needed.
• When all chicken is browned drain oil and discard.
• To the pan add broth, wine OR water, tomatoes, thyme, parsley, capers, & peppercorns scraping all the goodness (brown bits) from the bottom of the pan.
• Add mushrooms and butter bring to a boil toss in chicken to heat. Mushrooms will stay firm.
• Toss the baby spinach with the onions.
• Place spinach in chafing 3 dishes top with 1/3 of the chicken mixture on each bed of spinach and top with all the goodies(tomatoes, capers, mushrooms and herbs).
• The cooked chicken will wilt the spinach.
• Garnish with pine nuts.
• Sit back and watch it disappear.

FRIED CHICKEN TAQUITOS RECIPE

Steps:

• In a large bowl, mix together cream cheese, shredded cheese, tomatoes, cumin, cayenne pepper and lime juice. Fold in chicken and season with salt & black pepper. Refrigerate until ready to use.
• Line a large, rimmed baking sheet with foil and insert a metal rack; set near the stove.
• Heat ½-inch oil in a Dutch oven or deep skillet to 325°F-350°F.
• When the oil is almost ready, place 6 tortillas on a microwave-safe plate and cover with a clean, damp cloth. Microwave 30 seconds on HIGH, flip the stack of tortillas over, cover with the damp cloth and microwave an additional 30 seconds.
• Remove 1 tortilla (keep the remaining tortillas covered). Set the tortilla on a flat surface and place 2 tablespoons chicken/cheese filling mixture 1-inch from one edge of the tortilla. Form the filling into a tube-shape and, beginning at the edge closest to the filling, tightly roll up the tortilla.
• When the oil is ready, use tongs to set the tortilla, seam-side down, in the oil. Hold the Taquito, at the seam, with the tongs to keep the tortilla from opening up until the tortilla stays closed. Cook until golden brown on the bottom side then flip the Taquito over to fry the other side. Transfer to the prepared metal rack. Repeat the process with the remaining 5 warm tortillas.
• After the first six Taquitos have been made, repeat the process of warming, filling and frying the Taquitos.
• Serve with your favorite toppings, and enjoy!

STOVETOP LEMON GARLIC BUTTER CHICKEN TENDERS

Steps:

• Add the chicken, onion powder, salt, thyme, pepper and paprika to a large bowl and toss everything to combine.
• Melt the butter and olive oil together in a large skillet over medium heat, then cook the chicken tenders in two batches for 5-7 minutes each time, flipping the tenders halfway through.
• Remove the chicken from the pan and set aside. Add the garlic, stir, and cook for about 30 seconds or until it becomes fragrant.
• Stir in the chicken broth and lemon juice and let it simmer for about 5 minutes or until it has reduced.
• Add the chicken back to the pan, then flip it back and forth to ensure that it is coated in the lemon garlic sauce.
• Serve with fresh thyme for garnish if desired.