Swedish Spring Chickens Recipes

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EASY ALICE SPRINGS CHICKEN



Easy Alice Springs Chicken image

Bacon and cheese add to this dish inspired by the famous one at Outback Steakhouse®, but with a twist! Now you can make it at home! Best served with garlic mashed potatoes and steamed veggies with applesauce for dessert.

Provided by Lisa the Quik Learner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 57m

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
salt and ground black pepper to taste
4 slices hickory-smoked thick-cut bacon
1 ½ cups shredded mild Cheddar cheese
2 limes, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a baking dish. Season with salt and pepper.
  • Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
  • Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
  • Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 2.6 g, Cholesterol 173.4 mg, Fat 38.3 g, Fiber 0.1 g, Protein 51.4 g, SaturatedFat 21.1 g, Sodium 1076.2 mg, Sugar 0.7 g

SHEET PAN SPRING CHICKEN DINNER



Sheet Pan Spring Chicken Dinner image

This recipe is sponsored by Kohl's. Lots of bright spring flavors come together in this easy sheet pan dinner. The chicken bathes in a fresh herby lemon marinade before joining scallions as well as rainbow carrots and fingerling potatoes in the oven. While the colorful spread is roasting, you can whip up a tangy Dijon sauce spiked with parsley and dill to drizzle over the whole dish.

Provided by Tregaye Fraser

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
4 cloves garlic, grated
8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
1 pound baby rainbow carrots, tops trimmed
Kosher salt and freshly ground black pepper
1 pound rainbow fingerling or baby potatoes, halved lengthwise
1 bunch scallions, cut into thirds
3 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
  • Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
  • Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
  • Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
  • Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
  • For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
  • To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

SWEDISH CHICKEN SALAD



Swedish Chicken Salad image

Make and share this Swedish Chicken Salad recipe from Food.com.

Provided by troyh

Categories     Chicken

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breasts, roasted and shredded (or a whole chicken)
2 large red apples, diced
2 large green apples, diced
3 oranges, diced as well as you can
1/2 cup grapes (any color)
1/4 cup walnuts or 1/4 cup pecans, chopped
1 cup mayonnaise or 1 cup Miracle Whip
2 -3 teaspoons curry powder
3 -4 tablespoons lemon juice
2 cloves garlic, crushed
salt and pepper

Steps:

  • Combine all ingredients.
  • Refrigerate for at least 3-4 hours.
  • Serve with cold white rice.

SWEDISH CHICKEN BREASTS



Swedish Chicken Breasts image

Make and share this Swedish Chicken Breasts recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup margarine (or unsalted butter)
6 boneless skinless chicken breasts
1/2 cup dry white wine
2 tablespoons gin
1 teaspoon dill weed
1/2 teaspoon powdered thyme
1/2 teaspoon salt

Steps:

  • In a large skillet, melt margarine over medium heat, then add chicken & brown the breasts, cooking for about 10 minutes.
  • Add the rest of the ingredients, then cover & simmer about 20 minutes or until chicken is tender.

Nutrition Facts : Calories 219.4, Fat 7.5, SaturatedFat 1.7, Cholesterol 75.5, Sodium 380.7, Carbohydrate 5.9, Fiber 3.1, Sugar 0.3, Protein 25.9

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