Texas Chicken Recipes

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TEXAS CHICKEN QUESADILLAS



Texas Chicken Quesadillas image

These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!

Provided by MICHELLE

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 8

2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves - cut into strips
½ cup barbeque sauce
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
8 (10 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
  • Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
  • Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
  • One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 46.2 g, Cholesterol 47.9 mg, Fat 14.3 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 753.5 mg, Sugar 8.3 g

TEXAS CHICKEN



Texas Chicken image

This my copycat of one of K.C. Masterpiece Restaurant's chicken recipes. I added the ranch dipping sauce. It's very basic but has a lot of flavor, also a very filling low carb recipe for those of you who subscribe to such diets.

Provided by goose3369

Categories     Chicken Breast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 4

1 boneless skinless chicken breast
2 slices roast beef
1/4 cup Frank's red hot sauce
1 slice cheddar cheese (sharp of mild)

Steps:

  • Marinade chicken in Franks Red Hot sauce.
  • Bake chicken breast (I use an indoor grill).
  • When the chicken is very close to done top with more Franks sauce and top with roast beef and cook till beef is warm through out.
  • Top with cheese and melt under broiler.
  • Ranch dipping sauce.
  • Ranch dressing
  • Cayenne pepper to taste.
  • Serve with more Franks if desired.

Nutrition Facts : Calories 352, Fat 15.7, SaturatedFat 8.1, Cholesterol 138.1, Sodium 1772.4, Carbohydrate 1.4, Fiber 0.2, Sugar 0.9, Protein 49.7

TEXAS CHICKEN HASH



Texas Chicken Hash image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

4 boneless chicken breasts
Chili powder
Garlic powder
Ground black pepper
4 potatoes, diced
1 stick butter, divided
6 green bell peppers, chopped, plus 2 red bell peppers, chopped
4 onions, chopped
Oil, for deep-frying, plus more for frying eggs
16 corn tortillas
1 cup all-purpose flour
3 cups milk
1 habanero pepper, chopped
4 cups grated cheese, any cheese of choice
8 eggs
Tony Chachere's seasoning, to taste
Avocado slices, for garnish
Tomato slices, for garnish

Steps:

  • For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
  • Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
  • Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
  • Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
  • In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
  • Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
  • In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
  • Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
  • Serve immediately.

DEEP IN THE HEART OF TEXAS BACKYARD BARBEQUE CHICKEN



Deep in the Heart of Texas Backyard Barbeque Chicken image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 32

1 whole chicken (3-4 pounds) cut into quarters
1 tablespoon vegetable oil
Salt
Black pepper
Dried thyme, to taste
Crushed red bell pepper flakes, to taste
3 cups barbeque sauce
Country Greens-Cornbread Pan Stuffing, recipe follows
Peach-Jalapeno Chutney, recipe follows
For the Greens:
4 pounds fresh collard greens
1 smoked ham hock
8 cups chicken stock, plus 2 to 3 cups more, if needed
1 large onion, peeled and kept whole
2 dried red chiles
1 teaspoon cracked black pepper
Salt
Pepper vinegar, to taste
For the cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 extra large eggs, lightly beaten
1/4 cup unsalted butter, melted (or melted bacon grease)
5 ripe peaches
1 tablespoon finely diced ginger
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Steps:

  • Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
  • A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
  • At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
  • Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
  • Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite."
  • To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
  • Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
  • Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
  • Cornbread:
  • Preheat oven to 425 degrees F.
  • Grease a 10-inch cast iron skillet and place in oven.
  • Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
  • Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.;
  • Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
  • Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

TEXAN RANCH CHICKEN CASSEROLE



Texan Ranch Chicken Casserole image

Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! -Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 719mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN FRIED CHICKEN



Chicken Fried Chicken image

I found this recipe at texascooking.com. This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.

Provided by Lacy S.

Categories     Lunch/Snacks

Time 40m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 egg
1/2 cup milk
1 cup all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Steps:

  • Beat together the egg and milk and set aside.
  • Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.
  • Dredge the chicken breasts in the flour, shaking off the excess.
  • Then dip each piece in the egg/milk mixture, then back in the flour.
  • Set chicken pieces aside on a piece of waxed paper.
  • Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes.
  • Oil should be about a half-inch deep in the pan.
  • Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
  • Carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results.
  • Fry chicken breasts on both sides, turning once, until golden brown.
  • Reduce heat to low, and cook 15 to 18 minutes until chicken pieces are done through.
  • Drain on paper towels.

Nutrition Facts : Calories 286.9, Fat 5.7, SaturatedFat 1.8, Cholesterol 126.3, Sodium 461, Carbohydrate 25.6, Fiber 1, Sugar 0.1, Protein 30.9

TEXAS RANCH CHICKEN CASSEROLE



Texas Ranch Chicken Casserole image

This creamy casserole is packed with flavor and is sure to be a hit with your family!

Provided by Six Sisters

Categories     Main Course     Dinner

Yield 8

Number Of Ingredients 12

1 onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 Tablespoon vegetable oil
1 teaspoon minced garlic
3 cups cooked chicken breast (cubed)
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (undrained)
1 Tablespoon chili powder
12 corn tortillas (cut into 1-inch strips and divided)
2 cups shredded cheddar cheese (divided)

Steps:

  • Preheat oven to 350 degrees.
  • In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
  • Line a 9 x 13 inch baking pan with half of the tortilla strips.
  • Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
  • Bake uncovered for 30 minutes or until cheese is completely melted.

Nutrition Facts : Servingsize 1 serving, Calories 2507 kcal, Fat 111 g, SaturatedFat 56 g, Cholesterol 476 mg, Sodium 2912 mg, Carbohydrate 219 g, Sugar 24 g, Protein 163 mg

TEXAS BBQ CHICKEN



Texas BBQ Chicken image

This is a SUPER easy recipe that taste GREAT and will make your home smell simply WONDERFUL while baking!! I usually serve the chicken on top a bed of rice.

Provided by Michele

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 50m

Yield 8

Number Of Ingredients 13

8 boneless, skinless chicken breast halves
3 tablespoons brown sugar
1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon chili powder
¼ cup distilled white vinegar
⅛ teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 ½ cups tomato-vegetable juice cocktail
½ cup ketchup
¼ cup water
2 cloves garlic, minced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  • Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

Nutrition Facts : Calories 182 calories, Carbohydrate 12.6 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 702.2 mg, Sugar 10.4 g

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From hotsalty.com


CHICKEN EXPRESS PLAINVIEW TX - THERESCIPES.INFO
Chicken Express - Chicken Express - providing fast, friendly service of ... tip chickene.com. Home of the legendary Express Tenders ® and Chicken E ® Sweet Tea! There are now more than 250 Chicken Express locations spread across Texas, Oklahoma, Arkansas, and Louisiana. We offer high quality, affordable meals that the whole family can enjoy.
From therecipes.info


TEXAS-STYLE BARBECUED CHICKEN RECIPE - READER'S DIGEST
Remove chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 12.5 cm (5 inches) above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature). Cook chicken, turning once, until both sides are browned–15 to 20 ...
From readersdigest.ca


TEXAS ROADHOUSE PORTOBELLO MUSHROOM CHICKEN
2022-01-04 Mix well. Prevent the flour from getting brown. Then in the next step, add the water and mushroom soup mixture to this pan. Whisk the mixture continuously until it gets boiled. Continue to cook the mixture for 5 more minutes. To spice up your sauce, add garlic powder, sugar, salt, and pepper.
From food14.com


PORTOBELLO MUSHROOM CHICKEN TEXAS ROADHOUSE RECIPE
Step 2: Once the oil/butter is up to temperature add the sliced mushrooms and start to fry while stirring constantly. Step 3: Fry for 2-3 minutes and then add 1 cup of flour and continue stirring as it fries. Keep the ingredients moving constantly to stop the flour browning. Step 4:
From myconsciouseating.com


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