Chicken Kelly Recipes

Steps:

• Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
• Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.

Steps:

• Cut chicken into 1-inch cubes, put in plastic bag. Add eggs and marinate in fridge for 4 hours.
• Mix together bread crumbs, parsley, and garlic powder. Add chicken to mixture & shake well so all is covered. Saute chicken till brown.
• Layer in dish the chicken, mushrooms and cheese. Repeat layers. Pour chicken broth over mixture.
• Bake covered 40 minutes at 350°F. Uncover, sprinkle last layer of cheese, return to oven, uncovered until cheese is melted.

Steps:

• 1. Mix all spices (except wine) in a shallow dish.
• 2. Wash chicken, pat dry.
• 3. Dip chicken in spice mix (both sides) and set aside.
• 4. Save remaining spice mix.
• 5. Heat large skillet with 1 tbsp of margarine over medium heat.
• 6. Brown 3 chicken breasts for 1 minute on each side. Add butter, brown the other 3 chicken breasts.
• 7. Place partially cooked chicken in 13x9 glass pan.
• 8. Dump remaining spice mix and one 750ml bottle of wine into skillet.
• 9. Cook over medium, stirring constantly, until mix turns into a gravy.
• 10. Pour cooked gravy over chicken.
• 11. Bake at 350 for 45 minutes.
• 12. Serve over wild rice.