Teds Famous Chicken Recipes
TED'S FAMOUS CHICKEN
Got this out of "365 Ways To Cook Chicken." Ted is the former San Diego Chicken. I usually halve this recipe for us, and it is still plenty! I also layer half the mixture in the dish, lay on the Parmesan, layer the other half and add more Parmesan - just my preference.
Provided by HEP MEP
Categories Spaghetti
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325*.
- In a large frying pan, melt butter over medium heat.
- Add mushrooms and cook until tender, 3 to 5 minutes.
- Add white wine and lemon juice.
- Cook until liquid evaporates In a large mixing bowl, combine chicken, mushrooms.
- soup and sour cream.
- Add spaghetti and mix well.
- Season with salt and white pepper to taste.
- Arrange in a 9x13 inch baking dish.
- Top with Parmesan cheese.
- Bake 30 minutes,until hot and bubbly.
Nutrition Facts : Calories 579.1, Fat 22.7, SaturatedFat 11.5, Cholesterol 104.1, Sodium 661, Carbohydrate 51.7, Fiber 2.2, Sugar 3, Protein 40.2
BAKED CHICKEN BREASTS WITH PARMESAN CRUST
For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.
Provided by Ted Allen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
- Photograph by Charles Masters
Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams
GUS'S FRIED CHICKEN RECIPE - (3.8/5)
Provided by Unicorn1259
Number Of Ingredients 8
Steps:
- Wash a 3 1/2-pound chicken and cut it into 8 pieces. Place in a nonreactive pan and add 1quart buttermilk. Cover and refrigerate for at least 2 hours or as long as overnight. Combine 3 cups flour, 2 teaspoons paprika, 1 teaspoon cayenne pepper, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper in a large plastic bag, and shake to mix. Heat 3/4-inch peanut oil in a cast-iron skillet over medium-high heat. Meanwhile, shake each piece of chicken in bag of seasoned flour until well coated. When oil is very hot but not smoking, add chicken, largest pieces first, skin side down. (Work in batches if your skillet is small.) Reduce heat to medium, and cook, turning once, until chicken is golden brown and crispy, 12 to 15 minutes per side. Drain chicken on paper towels.
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