POULTRY
Chicken Divan
This one is so easy, and so versatile. It goes together
quickly, can sit for a bit in the refrigerator if you want to prepare it ahead, freezes
great, and if you pick the right serving dish can even be a "company" casserole.
You can't tell the toast is in there in the end...it seems like a crust you spent time
preparing. The only problem with it might be the folks who are anti-broccoli but
since this is the choicest part of the broccoli, and has no odor or so on, it is about the
best "intro to GOOD broccoli" you could have. Give it a try!
Preheat oven to 350 degrees
Step One: Poach the chicken breasts
4-6 skinned/deboned chicken breasts
1 can chicken stock
2 tablespoons Italian Seasoning (or make your own with fresh herbs to include: rosemary, oregano, basil, marjoram, fennel)
Pour about 1/2" - 3/4" of stock into large skillet. Add chicken breasts and seasoning and simmer until chicken is cooked through, adding stock as needed (this takes about 20 minutes). Cool.Step Two: Meanwhile, get the rest ready:
1-2 packages frozen broccoli florets (ONLY use florets in this recipe...if you cannot find only frozen florets, you will have to buy more packages and cut off the tops, discarding stems)
6 slices toasted good white bread (like English Toasting, or Sourdough, or some homemade)
1 can cheddar cheese soup concentrate (Campbell's)
2 cans cream of chicken soup concentrate (Campbell's)
Combine soup concentrates and heat while mixing (do not add any water but if you like it cheesier you can add an additional can of cheddar cheese soup, reducing cream of chicken to one). Cover bottom of 11" x 14" baking pan (lasagna pan) with toast, cutting wherever necessary to fit bottom of pan. Tearing cooled chicken breasts, spread them evenly over toast. Add broccoli tops to fill in spaces evenly over top. Pour soup concentrate mixture over all and sprinkle the top with parmesan cheese.Step Three: Bake at 350 degrees for about 30 minutes or until top is golden & bubbly.
Serves 4 generously.
Serve with a nice salad and a wonderful crusty bread. (For an added touch of whimsy, shape individual breads like chickens)
Chicken, Chicken, Chicken
Kiev
Cordon Bleu
Duxelles
This recipe is basically the same procedure with
three different sets of filling ingredients. It only seems difficult because of the
amount of information, but if you consider the steps individually, and don't let yourself
get overwhelmed thinking ahead, this is easy and so delicious! NOT LOW FAT. Enough
said? These can be for company, but really should be just a treat for your own
practice.
STEP ONE (for all varieties) -- Prepare Chicken Breasts
All recipes are for 8 boneless, skinless chicken breasts. Lay each breast (one at a time) between 2 sheets of wax paper and beat firmly (but not too roughly) to flatten and enlarge it. Use either the flat side of a meat mallet or a rolling pin, working until meat is about 1/4 inch thick and almost double in width. These are now known as Chicken Supremes.
Chicken Kiev
1-1/2 Sticks Butter (soft)
2 teaspoons lemon juice
2 Tablespoons fresh parsley (minced)
1/2 teaspoons tarragon (minced)
1 Tablespoon minced shallots (or scallions or chives)
1/2 to 1 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper
Beat together all ingredients until creamy. Form into a rectangle about 4" long and 3" wide using wax paper to form it. Leaving it in/on the wax paper, chill it well. When firm, cut into 8 sticks 3: long. Keep chilled well throughout the process.
3/4 pound boiled ham, sliced VERY thin
1/4 pound Swiss cheese
strong Dijon Mustard
Make a stack of ham and cheese 1/2 inch thick (you can use dots of mustard as a "glue"). Press firmly together. Cut the stack into sticks 3" x 1/2". Generously paint the tops and sides of each stick with the Dijon Mustard.
1/2 cup Onion (minced)
3 Tablespoons Butter
1 cup Fresh Mushrooms (diced, then squeezed dry in a towel)
2 Tablespoons Flour
4 Tablespoons Whipping Cream
3 Tablespoons Prosciutto (or baked ham), diced
1/2 teaspoons dried Tarragon (or 1 Tablespoon fresh, diced)
3 Tablespoons Port or Madeira Wine (you can substitute Sherry in a pinch)
Salt, Pepper, Nutmeg
6-8 Tablespoons Butter (softened)
Cook onion in 3 T. butter until tender, then add mushrooms (cook for 3 minutes), Stir in flour (Cook 2 minutes, then add all other ingredients (except the butter). Simmer 2 minutes, until thicker. Remove from heat, beat in the butter by spoonful. Chill. After firmly chilled, Divide into 8 portions 3" x 1/2".
First, placed 1 prepared Stuffing portion on one side of chicken breast
Fold small side over filling chunk, then fold down both ends, and finally, the remaining side. Press meat together on all sides to enclose stuffing completely. This is just like wrapping an egg roll, or a gift. The idea is to seal the filling chunk within the chicken completely, so it doesn't all escape during the cooking process. TIP: make certain you keep your filling pieces VERY well chilled during this time, placing each completed supreme back into the refrigerator after wrapping the filling until all are done.
Line up 3 plates (tip: use paper plates for easy cleanup). The first plate with flour, the second with a mixture of 2 beaten eggs, salt, pepper, 2 tsp. water, 1 tsp. oil, and the third plate with 3 cups of fairly fine fresh pulled white bread crumbs. Roll each supreme in flour, then the egg mixture, and finally the crumbs. *Refrigerate at LEAST 1 hour to set crumbs.
Deep fry the Supremes four at a time in peanut oil, preheated to 375 degrees for about 5 minutes. Drain on paper towels, then place on a heatproof platter in a 200 degree oven while you cook the others. Don't leave longer than 30 minutes or the filling will leak.
Serve over seasoned rice. Serves 8
OLD
FASHIONED BUTTER-CRISP BAKED CHICKEN
This is that bad stuff. The kind of stuff we don't eat any more. Why, I shouldn't even put stuff like this on this page cause the Surgeon General might get after me. There are likely much better ways to do this that are NOT so high in fat, that are NOT so bad for people, but if I'm having company and they are gonna eat baked chicken, this is the one they are getting. Not some dried out, overseasoned, shake and bake deal. I do NOT recommend that you make this daily fare...that understood, here is a finger-lickin' mmm mmm good darn ole baked chicken.
INGREDIENTS:
1 tender frying chicken cut into serving pieces (I use all breasts) washed and dried
3/4 cup sifted all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic salt
1-1/2 teaspoons good paprika
1/4 teaspoon poultry seasoning
1/4 cup butter and 1/4 cup shortening (that's the Crisco in the can stuff)
PROCEDURE:
Place four, salt, pepper, garlic salt, poultry seasoning, and paprika in a zip-lock bag and mix well. Shake chicken in the bag one piece at a time, being sure each is thoroughly coated. Heat butter and shortening together in a skillet (electric skillet is nice), place chicken top side down in hot fat. Brown it well over moderate heat, then turn to second side and repeat. Arrange chicken one layer deep in a shallow uncovered baking pan. Brush it well with additional melted butter and pour any remaining drippings in skillet over chicken. Bake at 350 degrees about 35 to 45 minutes for small chickens, about 15 minutes longer for larger sizes - or until the thickest piece is tender when tested with a fork. If chicken or drippings appear dry during cooking, drizzle it with about 1/4 cup chicken stock, milk, or cream (your choice) whenever necessary. Since you will serve right on this baking pan, just before serving, fill in the spaces with either buttered vegetables or new potatoes that you have prepared while chicken was baking.
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