Fried Chicken With A Twist Recipes

CHICKEN STIR-FRY WITH A TWIST

Chicken Stir-Fry with a Twist image

Candy Gruman of Tucson, Arizona blends a savory sauce for this delightful chicken dish. The brown sugar, balsamic vinegar, soy sauce and ginger get added zip from chili sauce an cayenne pepper. Served over rice, this stir-fry makes a memorable meal.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1 cup sliced celery
1 cup julienned carrots
1 cup chopped onion
4 tablespoons canola oil, divided
2/3 cup each julienned green, sweet red and yellow pepper
3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 pound sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon chili sauce
2 teaspoons brown sugar
2 garlic cloves, minced
1 teaspoon grated fresh gingerroot
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
1/4 cup white wine or additional chicken broth
3 cups hot cooked rice

Steps:

In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels., Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

Nutrition Facts :

FRIED CHICKEN WITH A TWIST

Fried Chicken With a Twist image

Make and share this Fried Chicken With a Twist recipe from Food.com.

Provided by Jili7534

Categories Chicken Breast

Time 1h10m

Yield 3 stuffed chicken breasts, 3 serving(s)

Number Of Ingredients 7

Ingredients

3 boneless skinless chicken breasts, flattened
3 slices bacon (cut in half)
1/2 cup colby-monterey jack cheese, shredded
2 garlic cloves, minced
1/4 onion, diced
1/2 cup flour
1/2 teaspoon salt, pepper, oregano, basil, paprika, cumin, cayenne pepper

Steps:

Cook bacon. Leave in strips or crumble as you prefer.
Mix flour and spices.
In each breast, stuff bacon and cheese and roll up; secure with toothpicks or kitchen string.
Dredge each stuffed breast in flour mixture.
In a large pan, heat about an inch of oil with garlic and onion.
When hot, place the chicken in the oil. Fry about 20 minutes each side. Be sure to turn so that all sides are cooked.

Nutrition Facts : Calories 386.5, Fat 17.6, SaturatedFat 7.4, Cholesterol 100.6, Sodium 755.1, Carbohydrate 17.8, Fiber 0.7, Sugar 0.6, Protein 36.9

BAKED CHICKEN WITH A TWIST

Baked Chicken With a Twist image

Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.

Provided by KelBel

Categories One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 lbs chicken legs
1 lb bacon
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
2 cups sour cream
1 lb corkscrew macaroni, cooked and drained

Steps:

Arrange chicken pieces in 9x13 pan, skin side up.
Cut bacon in 2" lengths and lay over chicken.
Bake uncovered at 350 for 45 minutes.
Carefully, pour off some grease.
Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
Transfer chicken to serving dish.
Mix cooked pasta with sauce mixture from baking pan and serve.

Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8

CHICKEN SALAD WITH A TWIST

Chicken Salad with a Twist image

This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! -Valerie Hotl Cartersville, Georgia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Nutrition Facts : Calories 215 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 338mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

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