Kellys Russian Chicken Recipes

KELLY'S RUSSIAN CHICKEN

Kelly's Russian Chicken image

Oven-fried chicken breasts made delicious and moist by covering the breasts in Russian dressing prior to rolling in bread crumbs.

Provided by Kellcade

Categories High Protein

Time 55m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup Russian salad dressing (any brand)
3 minced garlic cloves
4 boneless chicken breasts
1/2 cup panko breadcrumbs
1/4 cup parmesan cheese

Steps:

Put the Russian dressing in a bowl. Mix garlic in with the dressing. Place the chicken in the mixture and cover chicken liberally. Use a fork to poke holes in the chicken to allow the mixture to seep into the chicken.
Put in the refrigerator for 20 minutes to "meld" :).
Mix bread crumbs and cheese in a small bowl. After the 20 minutes are up in the refrigerator, take the chicken out of the Russian dressing mixture, coat the chicken with the bread crumb mixture and place on a baking sheet (slathered with olive oil) or Silpat.
Bake at 425 F for 30-35 minutes. Enjoy!

Nutrition Facts : Calories 441.7, Fat 23.9, SaturatedFat 5.8, Cholesterol 98.3, Sodium 633.1, Carbohydrate 20.5, Fiber 0.9, Sugar 6.3, Protein 34.8

CHICKEN KELLY

Chicken Kelly image

Provided by My Food and Family

Categories Home

Time 5h30m

Number Of Ingredients 8

Ingredients

6 boneless chicken breasts
2 eggs, beaten
2 cups seasoned bread crumbs
2 Tbsp parsley
1 tsp garlic powder
1 lb fresh mushrooms, quartered
1 lb Kraft Shredded Muenster, Swiss, or Monterey Cheese, divided
1 cup chicken broth

Steps:

Cut chicken into 1-inch cubes, put in plastic bag. Add eggs and marinate in fridge for 4 hours.
Mix together bread crumbs, parsley, and garlic powder. Add chicken to mixture & shake well so all is covered. Saute chicken till brown.
Layer in dish the chicken, mushrooms and cheese. Repeat layers. Pour chicken broth over mixture.
Bake covered 40 minutes at 350°F. Uncover, sprinkle last layer of cheese, return to oven, uncovered until cheese is melted.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KELLY'S ASIAN CHICKEN

Kelly's Asian Chicken image

From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

Provided by Dr. Jenny

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 lbs frying chicken, cut into serving pieces (or the equivalent in chicken parts of your choice)
3 tablespoons peanut oil
1 head fresh garlic, peeled and coarsely chopped
2 small dried hot red chili peppers (optional)
3/4 cup distilled white vinegar
1/4 cup soy sauce
3 tablespoons honey

Steps:

Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
Serve with Chinese noodles, pasta, or rice.

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