Pampered Chicken Recipes

JUICIEST ROAST CHICKEN

Juiciest Roast Chicken image

Our new Deep Covered Baker and flavorful seasoning mixture make roast chicken irresistibly moist.

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 tbsp (15 mL) all-purpose flour
½ tsp (2 mL) garlic powder
½ tsp (2 mL) paprika
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
¼ tsp (1 mL) dried thyme leaves
1 whole chicken (3½-4½ pounds/1.6-2 kg)
1 tbsp (15 mL) olive oil

Steps:

Preheat the oven to 450°F/230°C. Lightly spray the Deep Covered Baker with oil using the Kitchen Spritzer. Combine the flour, garlic powder, paprika, salt, black pepper, and thyme in a 1-Cup (250-mL) Prep Bowl and mix well. Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Trim the excess fat using the Professional Shears, if necessary. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.Brush the outside of the chicken with oil using a Chef's Silicone Basting Brush, then coat the chicken completely with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 50-60 minutes or until the Digital Pocket Thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.

Nutrition Facts :

JUICIEST ROAST CHICKEN

Juiciest Roast Chicken image

Our new Deep Covered Baker and flavorful seasoning mixture make roast chicken irresistibly moist.

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 tbsp (15 mL) all-purpose flour
½ tsp (2 mL) garlic powder
½ tsp (2 mL) paprika
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
¼ tsp (1 mL) dried thyme leaves
1 whole chicken (3½-4½ pounds/1.6-2 kg)
1 tbsp (15 mL) olive oil

Steps:

Preheat the oven to 450°F/230°C. Lightly spray the Deep Covered Baker with oil using the Kitchen Spritzer. Combine the flour, garlic powder, paprika, salt, black pepper, and thyme in a 1-Cup (250-mL) Prep Bowl and mix well. Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Trim the excess fat using the Professional Shears, if necessary. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.Brush the outside of the chicken with oil using a Chef's Silicone Basting Brush then coat the chicken completely with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 50-60 minutes or until the Digital Pocket Thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.

Nutrition Facts : U.S. Nutrients per serving Calories 500, Total Fat 31 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2 g, Protein 50 g, Sodium 440 mg, Fiber 0 g

PAMPERED CHEF CHICKEN AND BROCCOLI BRAID

Pampered Chef Chicken and Broccoli Braid image

I have loved this recipe since I first saw a demonstration of making it and then had the pleasure of tasting it at a Pampered Chef party years ago.

Provided by Modaba

Categories Brunch

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded
1/2 cup mayonnaise
1 teaspoon dill
1/4 teaspoon salt
2 (8 ounce) packages refrigerated crescent dinner rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Steps:

Directions:.
Preheat oven to 375°F Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Nutrition Facts : Calories 293.2, Fat 13.2, SaturatedFat 4.2, Cholesterol 58.7, Sodium 450.6, Carbohydrate 28.1, Fiber 2.2, Sugar 3.3, Protein 15.2