CHICKEN A LA REINE
Steps:
- Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
- Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
- Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
- Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
- Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
- Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.
CHICKEN A LA REINE SOUP
Make and share this Chicken a La Reine Soup recipe from Food.com.
Provided by Barenakedchef
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in large pot and cook vegetables until tender over low heat, stirring occasionally.
- Add flour; cook 5 minutes, stirring constantly.
- Do not brown.
- Gradually stir in broth until blended.
- Bring to a boil, cover and cook over low heat 5 minutes.
- Add rice and chicken and heat another 5 minutes.
- Stir in hot half and half.
- Heat, but do not boil.
- Season to taste and serve.
LONG LIVE THE CHICKEN A LA KING!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
- In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
- Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
- Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
- Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.
CHICKEN A LA KING FOR FOUR
"Canned soup makes this elegant classic so quick and easy," shares Jennifer Eggebraaten from Hastings, Michigan, and pimientos, celery and peppers add both color and crunch. "It's a great recipe for using up leftover chicken or turkey and one that my family really enjoys," Jennifer adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute celery and green pepper in butter until crisp-tender. Stir in the soup, milk and pepper. Add the chicken, mushrooms and pimientos. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve with toast.
Nutrition Facts : Calories 370 calories, Fat 12g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1069mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
ITALIAN CHICKEN ROLL-UPS
Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. -Barbara Wobser, Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. , In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. , Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks. Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.
Nutrition Facts : Calories 433 calories, Fat 20g fat (8g saturated fat), Cholesterol 144mg cholesterol, Sodium 2023mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 52g protein.
CHICKEN ROLL-UPS
Make and share this Chicken Roll-Ups recipe from Food.com.
Provided by morelhunter
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-inch thickness.
- Place a slice of ham and cheese on each piece of chicken.
- Roll up from a short side and tuck in ends; secure with a toothpick.
- In a shallow bowl, mix crumbs, grated cheese and parsley.
- Pour milk into another bowl.
- Dip chicken rolls in milk, then roll in crumb mixture.
- Wrap and freeze roll-ups for up to 2 months.
- To use frozen chicken--completely thaw in the refrigerator.
- Unwrap roll-ups and place on a greased baking sheet.
- Spritz with nonstick cooking spray.
- Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.
Nutrition Facts : Calories 253, Fat 9.3, SaturatedFat 4.5, Cholesterol 93, Sodium 507.9, Carbohydrate 8.2, Fiber 0.6, Sugar 0.7, Protein 32.3
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