White House Chicken Recipes

WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS

Steps:

• Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
• Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
• Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.

WHITEHOUSE CHICKEN RECIPE

Steps:

• Preheat oven to 375 degrees.
• Combine first four ingredients in a large bowl.
• Cook chicken breasts until done and chop into pieces.
• Cook brown rice as directed on package.
• Combine chicken and rice with wet ingredients.
• Place the mixture in a rectangular baking dish.
• Spread broccoli florets over top of dish, sprinkle with breadcrumbs and cheese.
• Cover and bake for 30 mins, Uncover and bake for another 10 minutes.
• Enjoy!

CHICKEN KIEV: WHITE HOUSE

Steps:

• Bone chicken breasts, leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons of chilled butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour, then into egg beaten with milk, and roll them in bread crumbs. Then re-dip the breasts in flour, in egg and milk mixture, and bread crumbs. Fry in 3 inches hot vegetable shortening (375°F) for 8 to 10 minutes or until golden brown. Remove toothpicks; serve immediately.

CHICKEN SOUP: WHITE HOUSE

Steps:

• Combine chicken soup and cream in a saucepan and stir until smooth and well blended. Mix curry powder with 1/4 cup water and add to soup mixture. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat and stir in lemon juice, salt, and pepper. Cool for 30 minutes. Chill in the refrigerator for at least 1 hour. Serve the soup garnished with chopped chives or parsley.