DEVILED CHICKEN
An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.
Provided by yukigumo719
Categories Australian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
- Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
- Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
- Serve with steamed Rice.
CREAMY CHICKEN SPREAD
I got this years ago. It's crazy good! Serve with chicken-flavored crackers.
Provided by Jennie Hood Flynn
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cream cheese, sour cream, minced onion, onion salt, Worcestershire sauce, and cayenne pepper in a bowl until well-blended. Stir in the chicken, breaking up any large pieces. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 12.2 g, Protein 11.9 g, SaturatedFat 6.4 g, Sodium 372.9 mg, Sugar 0.1 g
HOMEMADE DEVILED HAM SPREAD
I searched for a recipe for this on this site and couldn't find one, so I winged it and it turned out very nicely. I had to make a second batch to take to the New Year's Eve party because the first batch disappeared. A great way to use leftover ham from holiday dinner to make a great spread for hearty crackers or rye toast points. Also good as a sandwich.
Provided by furusob
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 15m
Yield 16
Number Of Ingredients 12
Steps:
- Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
- Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 0.8 g, Cholesterol 8.1 mg, Fat 4.5 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 239.5 mg, Sugar 0.3 g
DEVILED CHICKEN WITH ROASTED VEGETABLES SHEET-PAN DINNER
The "devil" in this one-pan meal is the slightly spicy mustard coating brushed on the chicken before it gets covered in buttery Progresso™ panko crispy bread crumbs. Potatoes, carrots and leeks are roasted right alongside of the chicken for an easy weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F.
- In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
- In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
- In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
- Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.
Nutrition Facts : Calories 690, Carbohydrate 55 g, Cholesterol 135 mg, Fat 4 1/2, Fiber 6 g, Protein 50 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 7 g, TransFat 1/2 g
EASY DEVILED CHICKEN
This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!
Provided by Monica Wyrick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
- Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g
DEVILED CHICKEN THIGHS
I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.
Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
DEVILED CHICKEN
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
DEVILED CHICKEN SPREAD
This is great served at dinner party's or potlucks. Cut the bread into appetizer serving pieces.You can toast the french bread. Rye bread is also great. Or to save time simply serve with crackers.
Provided by daisygrl64
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- heat oven to 400*F.
- in a bowl mix chicken, mayonnaise, 3 tablespoons butter, mustard and cayenne pepper.
- taste for salt, add if needed.
- spread into a 9"inch pie pan.
- in a separate bowl, mix bread crumbs, parsley and 2 tablespoons of butter.
- sprinkle over chicken mixture.
- bake for 20 to 25 minutes, or until golden brown and heated through.
- Serve while still hot.
NEELY'S DEVILED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
- Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
- Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
- Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.
DEVILED CHICKEN WITH KALE AND SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes.
- Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl.
- Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes.
CREAMY CANNED CHICKEN SPREAD
Melt-in-the-mouth creamy chicken spread great for parties or receptions. Once you taste it, you'll want to eat the whole bowl!
Provided by Charlotte Patterson
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 8h10m
Yield 5
Number Of Ingredients 8
Steps:
- In a small pot, heat chicken soup.
- In a small bowl, combine gelatin and water and stir it into the heated soup. Blend mayonnaise, cream cheese, onion, and celery into the soup mixture. Add chicken and continue mixing. Refrigerate overnight.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 9.4 g, Cholesterol 84.3 mg, Fat 47.7 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 15.4 g, Sodium 885.5 mg, Sugar 2.1 g
DEVILED CHICKEN II
Chicken pieces browned and coated in cracker crumbs, then braised in a devilish mixture of vinegar, ketchup, and spices.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
- To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).
Nutrition Facts : Calories 414.8 calories, Carbohydrate 19.7 g, Cholesterol 143.8 mg, Fat 11.1 g, Fiber 0.9 g, Protein 55.5 g, SaturatedFat 2.5 g, Sodium 439.1 mg, Sugar 1.3 g
CREAMY CHICKEN SPREAD
"This tasty chicken spread came from a member of the Texas church where my husband served as pastor," reveals Lynn Scheiderer of Bishop, California.
Provided by Taste of Home
Categories Appetizers Lunch
Time 10m
Yield 2.50 cups.
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor; process until coarsely chopped. Use as a sandwich spread or serve on crackers.
Nutrition Facts :
DEVILED CHICKEN THIGHS
Steps:
- Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
- When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
- At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve.
- Variations
- For extra crunch, combine the mustard and shallot with about 1 cup bread crumbs. Be especially careful in broiling, for the bread crumbs will burn very soon after they brown.
- For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley (or basil, cilantro, dill, or chervil). Proceed as directed.
- You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.
DEVILED CHICKEN
This is a tangy, buttery appetizer spread that goes well with French bread or a hearty Rye bread. Prep and cook times are based on using leftover chicken.
Provided by keen5
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- In medium bowl, stir together chicken, mayonnaise, 3 tablespoons of butter, mustard and pepper.
- Spread into 10-inch quiche pan or 9-inch pie pan.
- In small bowl, stir together bread crumbs, parsley and 2 tablespoons of butter.
- Sprinkle over top of chicken mixture.
- Bake for 20 to 25 minutes, or until golden brown and heated through.
- Serve spread on French bread or a hearty Rye bread.
Nutrition Facts : Calories 236.6, Fat 17.3, SaturatedFat 7.3, Cholesterol 30.5, Sodium 396.6, Carbohydrate 18.2, Fiber 1.1, Sugar 2.5, Protein 3
DEVILED CHICKEN SALAD
Created for RSC#10. If you like tangy, this is for you. Eat it on it's own, in a sandwich or atop a nice crisp bed of lettuce.
Provided by Engrossed
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine salad ingredients.
- Stir together dressing ingredients.
- Combine dressing with salad.
Nutrition Facts : Calories 284.8, Fat 12, SaturatedFat 3.5, Cholesterol 107.8, Sodium 307.2, Carbohydrate 6.5, Fiber 0.6, Sugar 2.4, Protein 36.1
DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Provided by Todd Richards
Categories Egg Chicken Lunch Appetizer snack Condiment/Spread Peanut Free Soy Free Tree Nut Free Onion Garlic Stock Rosemary Radish Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a deep skillet over medium-high.
- Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
- Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
- Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
- Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
- Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
- Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
- Serve with: Grits, tomato, or rice dishes; green salads, soups.
CHICKEN SPREAD
Make and share this Chicken Spread recipe from Food.com.
Provided by wildheart
Categories Spreads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Simmer the chicken and garlic until chicken no longer runs pink when pierced.
- Cut the chicken in 1" pieces.
- Put all ingredients, including garlic, through blender or grinder.
- Blend smoothly.
- Chill and serve.
DEVILED CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
- Spread this mixture over the top of the chicken before putting it in the pan.
- Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
- Garnish: Chopped parsley.
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