Chicken Ala Mayo Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
• Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.

Steps:

• Preheat oven to 425 degree F.
• Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes.
• While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside.
• When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes.
• Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine.

Steps:

• Pound the lemongrass. Make sure to get the juices out. Rub it on to the chicken. Mince the garlic and mix it together with salt and pepper. Rub it to the chicken. Slip more of the mix under the skin. You need some TLC while rubbing it under the skin, you don't want the skin to tear. Throw in some bay leaves, peppercorns, cilantro leaves and celery (or any herbs and spices to add more flavor) in a steamer. Steam the chicken for 30 minutes. Hang it to dry or for faster results pat try with paper towels. Proceed to the next step or you can put it in the fridge until you are ready to cook it. Make sure to bring the chicken out an hour before cooking. Now here's where you decide what to do next: a: Submerge the chicken in a pot full of oil and deep fry it on high heat. b: Bake it at 375F in an oven, or in my case, the turbo broiler, until very crispy. When you hear the skin crackling, voila, it's done! Either you bake it or fry it, you will enjoy a tasty, crispy fried chicken ala Max's. As I've said before have some banana ketchup and Worcestershire sauce. And if you would want to have some heat, add some hot sauce. Go ahead, mix that sauce just the way you like it and enjoy this crispy fried chicken.

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

Steps:

• In one bowl, mix cereal crumbs, seasonings & flour.
• Place the melted butter in another bowl.
• Dip the breasts into melted butter then coat with the cereal mixture.
• Place into a greased 9x13-inch baking dish.
• Drizzle remaining melted on top of chicken and coat with remaining mixture if you like extra breading.
• Bake, uncovered at 400°F for 30 minutes or a bit longer for outside crispiness.

Steps:

• Place onion in a medium saucepan over low heat and sprinkle with flour and salt. Stir together and add milk. Bring to a boil and cook until thickened.
• Mix in chicken, egg and spinach. Heat through and serve.

Steps:

• Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
• In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.

Steps:

• Preheat oven to 400 degrees F.
• Place each half chicken breast between 2 layers of wax paper and using a mallet, lightly pound the chicken until about 1/4 inch thickness.
• In a medium size mixing bowl, whisk together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice.
• In another bowl, mix together skim milk powder and corn flakes.
• Dip chicken breasts into mayonnaise mixture (let excess drip off).
• Dip into corn flakes mixture and coat well.
• Place on a lightly greased baking pan.
• Bake in preheated 400 F oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
• Serve immediately.

Steps:

• i usually cut chicken into thinner pieces first, they cook faster.
• cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use).
• sautee chicken.
• i use butter, and oil together, just enought oil to barley cover the bottom of pan.
• during sauteing, i add some wine, for flavor set cooked chicken aside.
• cook spinach, drain, set aside.
• put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy.
• arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at.
• spoon some thickend broth on top of layered linguini, spinach and chicken.

Steps:

• The day before cut chicken into bite size pieces.Beat together eggs and milk and soak chicken overnight in refridgerator.
• Roll each chicken piece in italian flavored bread crumbs and fry slowly in oil until cooked through. Drain on paper towels.
• Place a layer of chicken in a 9 x 13 casserole dish. sprinkle with a layer of cheddar and mozzarella cheese.
• Repeat. End with cheese on top.
• Just before baking add 1 cup chicken broth over chicken.
• Bake in a 350* oven for 40-45 minutes, covered, until cheese melts and broth bubbles.
• Serve with rice, tossed salad and garlic bread.
• Can be frozen. Serves 6.

Steps:

• In saucepan melt butter.
• Stir in flour, salt and pepper.
• Add milk and chicken broth at once.
• Whisk until thick and bubbly.
• Stir in chicken, pimento and mushrooms; heat through.
• Pour over toast points.