CHICKEN SURPRISE
Make and share this Chicken Surprise recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in bottom of shallow oven pan.
- Combine cream of chicken soup, milk and half and half.
- Spread soup mixture over top of chicken breasts evenly.
- Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
- Place Swiss cheese slices over soup.
- In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
- Spoon stuffing mixture over cheese slices evenly.
- Cover pan with foil.
- Bake at 450 degrees for 45 minutes or until chicken is done.
ROBIN'S CHICKEN SURPRISE
Breast of chicken with salmon and smoked bacon, either as Winter dish, or with a slight variation perfect for Summer days
Provided by scribe1941
Time 1h
Yield Serves 1
Number Of Ingredients 0
Steps:
- Take the smoked salmon and Philidelphia cheese and blend in processor until smooth
- Place this mixture into a piping bag and force into deepest side of the fresh chicken breast. It will swell as you pipe inside
- For the winter recipe - Place a sliver of blue cheese on top and wrap the smoked bacon around the breast. Place in tin-foil and cook in pre heated oven, bake at 180C/ Gas 6,remove foil for last five miunutes to crisp the bacon.
- For the Summer version. Omit the blue cheese and bacon, place the filled chicken breast in a little water with a couple of peppercorns, and gently simmer for about 10 minutes. Turn off the heat, but leave to stand in the water until cold, slice on the angle, to show off the glorious pink inside and the white flesh. Serve with a salad of your choice.
ROBIN KOURY'S SPICE OF LIFE BEER CAN CHICKEN
Provided by Food Network
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Soak the wood chips in water for at least 2 hours.
- When ready to grill, preheat 1 of the burners to 350 degrees F.
- Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up.
- Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.
CHICKEN AND BROCCOLI SURPRISE
You can change the servings for this recipe increase or decrease the the ingredients. Such as from 4 to 6 to 8 to 10 etc. By increasing,decreasing the chicken, broccoli, cheese amounts. You can never have enough bacon. My children have loved this recipe for years. I serve it with jag and everyone who tries it wants the recipe. It is easy and a one pan meal.
Provided by Robin Lowe @Chicama
Categories Chicken
Number Of Ingredients 9
Steps:
- Layer frozen broccoli on the bottom of a 8x13 rectangular pan.(Brownie pan will do).
- Layer muenster cheese over the broccoli.
- Layer chicken breast on the muenster cheese.
- Crush ritz crackers and top the entire layer of chicken.
- Melt butter and add garlic and pepper, pour over the ritz crackers.
- Lay bacon over the top of the chicken.
- Pour gravy on each serving if desired.
ROBIN HOOD CHICKEN
From Cuisine Magazine, I forgot which issue but I memorized this recipe. I always make enough marinade for two, and then throw an extra one on the grill or in the oven if more people show up.
Provided by JubalHarshaw
Categories Whole Chicken
Time 1h25m
Yield 2 chickens, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 425 degrees.
- wash and pat dry chickens
- run your hands under the skin to separate from the meat
- Mix together the rest of the ingredients in a large bowl.
- Rub the marinade underneath the skin of the chicken taking care not to tear the skin.
- use most of the marinade like this, and then rub the remainder on the outside.
- cut a slit on either side of the vent and cross the chicken legs into the slits.
- put the chicken in the oven feet first.
- cook for 60 minutes.
- take chicken out o the oven and let rest for 10 minutes.
Nutrition Facts : Calories 349.7, Fat 27.6, SaturatedFat 6.4, Cholesterol 86.2, Sodium 2699.3, Carbohydrate 3.1, Fiber 0.7, Sugar 0.2, Protein 21.9
ROBIN'S NESTS
Tasty cookies made with walnuts and fondant. The title suggests what cookies will look like when finished, little nests with eggs in them...cute! Got the recipe from my aunt, don't know where it originated before that!
Provided by Dawn Hunt
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well.
- In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper.
- Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb.
- Bake in preheated oven for 12 minutes.
- Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners' sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 9.3 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4 g, Sodium 47 mg, Sugar 10.4 g
CHICKEN SURPRISE
Provided by Peter Nichols
Categories dinner, casseroles, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- Remove the skin and fat from the chicken thighs. Place them in a saucepan, cover with 6 cups of water and season with salt and pepper. Simmer for 45 minutes. Remove and let cool; reserve the broth.
- Remove the meat from the bones and set aside. In a frying pan, heat the oil over medium heat. Add the onion and mushrooms and saute for 5 minutes or until the mushrooms are cooked and the onion wilted. Set aside.
- In a saucepan, melt the butter over medium-high heat. Add the flour and stir well. Slowly whisk in 2 to 3 cups of the reserved broth to make a thin roux. Season with the thyme, lime juice, salt and pepper.
- Add the chicken, onion and mushrooms to the sauce and reheat slowly. Adjust the seasonings and serve.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 24 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams
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