Jellied Chicken Bouillon Recipes

CHICKEN WITH BOUILLON

Chicken with Bouillon image

A very easy chicken to make - it is my mom's recipe - hope you like it!

Provided by LATISHA JEAN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 25m

Yield 4

Number Of Ingredients 3

Ingredients

4 skinless, boneless chicken breast halves
4 tablespoons margarine
2 tablespoons chicken bouillon granules

Steps:

Melt margarine in a medium skillet over medium heat. Stir in bouillon granules; when melted together, add chicken and brown, turning often. If necessary, add a little more margarine and bouillon. Cook for about 20 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 0.2 g, Cholesterol 68.5 mg, Fat 12.1 g, Protein 27.4 g, SaturatedFat 2.2 g, Sodium 249.2 mg, Sugar 0.1 g

PEPPER JELLY GLAZED CHICKEN

Pepper Jelly Glazed Chicken image

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

Provided by CARTUIN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

Ingredients

4 bone-in chicken breast halves, with skin
⅓ cup red pepper jelly
⅓ cup Dijon mustard
⅓ cup honey

Steps:

Preheat the oven to 350 degrees F (175 degrees F).
Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g

JELLIED CHICKEN LOAF

Jellied Chicken Loaf image

Make and share this Jellied Chicken Loaf recipe from Food.com.

Provided by azleh

Categories Chicken

Time 1h30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 broiler-fryer chicken (about 2 1/2 pounds)
3 celery leaves
1 small onion, sliced
2 teaspoons salt
1 teaspoon ground ginger
8 peppercorns
2 cups water (for chicken)
1 (8 ounce) envelope unflavored gelatin
1/4 cup cold water (for gelatin)
1/4 cup mayonnaise or 1/4 cup salad dressing
2 teaspoons soy sauce
1/2 cup celery
2 tablespoons walnuts

Steps:

1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.

Nutrition Facts : Calories 517.5, Fat 28, SaturatedFat 7.3, Cholesterol 117.5, Sodium 1148.6, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 61.4