SAVORY CRESCENT CHICKEN SQUARES
Tender crescents wrap around a creamy chicken filling in a hot sandwich that took top honors in the Pillsbury Bake-Off® Contest.
Provided by Pillsbury Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
- Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
- Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Fat 3, ServingSize 1 Sandwich, TransFat 6 g
SIMPLE CHICKEN SQUARES
Flaky, creamy deliciousness is awaiting in these Simple Chicken Squares, where a chicken and cream cheese blend settles into eight crescent roll pockets.
Provided by My Food and Family
Categories Home
Time 29m
Yield 8 chicken squares
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Shred chicken and mix with cream cheese and onion.
- Spoon the chicken mixture into an opened crescent roll and pull edges up and over in order to create a square or pocket shape.
- Bake in the oven for about 9-10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TOASTED CHICKEN SANDWICHES
Pickle relish sparks the flavor of the chicken salad in these grilled sandwiches shared by Ruth Peterson of Jenison, Michigan. They are especially good with the easy cheese sauce.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the chicken, celery, mayonnaise, relish, onion, lemon juice, 1/4 teaspoon salt and pepper. Spread over half of the bread; top with remaining bread. In a shallow bowl, whisk egg, milk and remaining salt. Dip both sides of sandwiches in egg mixture., In a large skillet or on a griddle, melt butter over medium heat; grill sandwiches on both sides until golden brown., Meanwhile, combine cheese sauce ingredients in saucepan; cook and stir over low heat until cheese is melted. Serve as a dipping sauce with sandwiches.
Nutrition Facts : Calories 432 calories, Fat 24g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 1085mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 21g protein.
TOASTED CHICKEN SALAD SANDWICHES
I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket. The chicken is tossed with avocado oil mayonnaise, capers and dill relish, then layered on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
CHEESY CHICKEN TOAST SANDWICH
Chicken is baked in four-cheese pasta sauce, covered in a four-cheese blend and served in between two pieces of Texas cheese toast.
Provided by carolinagurl412
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour enough four-cheese pasta sauce into the bottom of a casserole dish to cover in a light layer. Arrange chicken breasts into the casserole dish. Pour remaining sauce over the chicken breasts to cover. Cover dish with aluminum foil.
- Bake in preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cover chicken breasts with a layer of cheese and continue baking uncovered until the cheese melts, about 10 minutes more.
- Arrange cheese toast onto a baking sheet.
- Bake cheese toast in preheated oven until cheese is melted and the toast is browned around th edges, about 10 minutes.
- Sandwich each chicken breast between two slices of the toast with the cheesy sides touching the chicken.
Nutrition Facts : Calories 629.9 calories, Carbohydrate 43.3 g, Cholesterol 135.2 mg, Fat 30.6 g, Fiber 5.2 g, Protein 45.4 g, SaturatedFat 18 g, Sodium 1477.4 mg, Sugar 9 g
CHEESE EASY SQUARES
These little rye bread squares are easy to make and filled with the rich flavor of Parmesan cheese. They're perfect for parties or an afternoon snack.
Provided by Charlie
Categories Appetizers and Snacks Cheese
Time 25m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
- Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 0.5 g, Cholesterol 3.8 mg, Fat 4.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 61.7 mg, Sugar 0.2 g
ROAST CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, freshly ground black pepper
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
- Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
- Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
- Preheat the oven to 450˚F (230˚C).
- Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
- Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
- Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
- Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
- Let the chicken rest at room temperature for 20 minutes.
- To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
- If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams
TOASTY CHICKEN SQUARES
Yummy two-bite appetizers. I got this recipe from one of those Great American Brand Name cookbooks (I LOVE them!) but I changed it a little. Also, I'm not sure about cooking times; I don't really pay attention when I'm cooking. I was making these while I was writing this and I just tried a little mustard on some of them. It was pretty good; I bet dijon would be even better.
Provided by ACP1960
Categories Lunch/Snacks
Time 40m
Yield 36 squares
Number Of Ingredients 5
Steps:
- Combine chicken, mayonnaise, cheese and green onion; mix lightly.
- Cover bread with mixture.
- Broil 5 minutes or until lightly browned (or cheese is melted).
- Serve hot.
Nutrition Facts : Calories 44.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 8.5, Sodium 65.5, Carbohydrate 1.6, Sugar 0.5, Protein 2.1
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