Amys Favorite Chicken Recipes

Steps:

• 1. Heat 1-2 inches of oil in a large, deep skillet.
• 2. While oil is heating, mix together, flour, seasoned salt, paprika, garlic powder, pepper, and paprika together in a shallow dish.
• 3. Beat together milk and eggs and put in another shallow dish.
• 4. Roll chicken in flour, and dip in egg mixture then roll in flour again; Brown over medium high heat until chicken is golden in color and coating is set.
• 5. Serve with favorite dipping sauces.

Steps:

• Pound the chicken breast to even thickness.
• Heat olive oil in a large deep skillet. Season breasts as preferred and then brown.
• Remove breasts, set aside. Add more oil if needed, then saute all veggies for about 5 minutes If using bacon, add that too, it takes longer to cook than the prosciutto.
• After 5 minutes add the diced prosciutto and garlic. Saute for another minute or 2.
• Add cream soup and wine, stir until well combined.
• Return chicken to pan, cover and simmer for 20 minutes. I usually turn the chicken once. You can season sauce further if needed. I think that it only needs a little fresh ground pepper to top it off.
• This goes great with long grain and wild rice.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
• Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
• Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
• Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

Steps:

• Combine the ingredients in a resealable bag and refrigerate.
• When ready to cook or grill, remove from refrigerator.
• Grill over medium heat or bake in an oven for approximately 20 minutes or until the chicken is no longer pink in the middle.

Steps:

• Place all ingredients except potatoes and carrots in a bowl or ziplock bag. Marrinate overnight for best results.
• peal and cut potatoes into 1" cubes, rub with 1 - 2 tbsp olive oil (light coat) and place on a cookie sheet in a 400F oven until they brown all sides.
• put 2-3 tbsp olive oil in dutch oven and cook chicken for 5 minutes.
• Put lid on pot and cook on low heat for 15 minutes.
• add coconut milk, water and potatoes into pot with no lid and cook for 20 - 25 minutes.
• add salt, pepper, and fish sauce to taste.
• Add carrots and shallots cook for 10 min.
• Service with bread.

Steps:

• Preheat oven to 375 degrees, and mix all of your spices with the flour until well mixed. Heat the oil.
• Dip chicken into the eggs then dip into flour and spice mixture. Fry until golden brown.
• Bake in an ungreased pan for about 30 minutes at 375 degrees. Cook time may change due to size of chicken.