Route 66 Diner Philly Chicken Recipes

CHICKEN PHILLY SANDWICHES

Steps:

• In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.

ROUTE 66 BURGERS

Steps:

• Heat canola oil in a saute pan and cook onions over medium heat until they caramelize.
• Heat grill. Form ground beef into 8 (2-inch) patties. Season with garlic powder, salt, and pepper, and grill burgers until medium rare, remove to a platter and top with cheddar cheese slices to allow melting.
• Use a 2-inch circle cutter (or biscuit cutter) to cut the potato rolls into circles. Place burgers in rolls and top burgers with caramelized onion.

CHICKEN PHILLY

Steps:

• Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
• Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
• Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
• Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.

ROUTE 66 DINER PHILLY CHICKEN

Steps:

• In a large saucepan, sauté the celery, onion, and pepper in vegetable oil. Add the tarragon, lemon pepper, and garlic. Cook until vegetables are tender. Add cream, cream cheese, milk, and chicken and heat to simmer, but do not boil. Sprinkle with parmesan cheese and serve over wild rice or pasta.

ROUTE 66 ROADHOUSE CHILI FIX

Steps:

• Brown meats and bacon with onion and garlic with oil in an extra large skillet.
• Transfer to crock pot and stir in remaining ingredients, except crushed corn chips.
• Cook on low for 7-8 hours, then add chips and cook another half hour to hour, until chips have incorporated into chili, thickening it somewhat.
• Serve hot with oyster crackers or tortilla chips and a selection of hot sauces on the side.

ROUTE 66 CHICKEN FRIED STEAK SANDWICH

Steps:

• Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
• Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
• Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
• Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

"ROUTE 66" CHILI

Steps:

• Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
• Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.

ROUTE 66 DINER PHILLY CHICKEN

Steps:

• In a large saucepan, saute the celery, onion and green pepper in vegetable oil.
• Add tarragon, lemon pepper and garlic.
• Cook until vegetables are tender.
• Add cream, cream cheese, milk, chicken and heat to simmer, but do not boil.
• Sprinkle with parmesan cheese.
• Serve over rice, pasta or potatoes.