Imperial Chicken Sallye Recipes

Steps:

• Preheat oven to 350*F In a medium bowl combine, bread crumbs, Parmesan cheese, garlic powder, salt, pepper & parsley. Mix well. In a second bowl, melt butter. Rinse and dry chicken (to get the slime off) Dip chicken in butter then in bread crumb mixture. Place chicken in an 8x13 casserole dish. Once all chicken is coated and in pan, sprinkle remaining bread crumb mixture on top of chicken. Pour remaining butter in between chicken breasts into pan. Bake for 40 minutes or until internal temperature of chicken reaches 165*F Serve over rice or noodles

Steps:

• 1. Mix bread crumbs, cheese, parsley, sesame seeds, garlic powder, salt and pepper together in a mixing bowl and set aside. Line cookie sheet with parchment paper and set aside.
• 2. Melt butter in microwave in a large shallow bowl Dip chicken pieces in melted butter and then in crumb mixture
• 3. Place chicken on parchment paper on cookie sheet with pieces NOT touching. Bake at 350 degrees for 1 to 1-1/4 hours until chicken is done. Chicken is done when juices run clear when pierced with a fork. (Remember, dark meat takes longer to cook than white meat)

Steps:

• 1. ***You can make your own stuffing instead of using prepackaged. ****If you use sour cream instead of heavy cream, you may have to add a little more milk
• 2. Preheat oven to 350º F. Briskly whisk the eggs until frothy and set aside Lightly spray or oil a 9" x 13" x2' baking dish
• 3. Cut partially frozen chicken breasts into bite sized cubes, season with salt and pepper, and set aside
• 4. Prepare dressing according to package instructions or your recipe, but do not cook. Spread dressing into the baking dish.
• 5. Spread the chicken pieces of the top of the dressing.
• 6. Place heavy saucepan over medium high heat. Add butter, when butter is melted, stir in flour and seasonings. Continuously stir with a wooden spoon until you have a nice smooth roux. Add chicken broth, continuing to stir until mixture thickens. Remove pan from heat.
• 7. Blend a small amount of the broth into the beaten eggs and stir with wooden spoon until well blended. Pour beaten egg mixture into the pan with broth mixture and blend well until you have a smooth creamy sauce.
• 8. Slowly pour the egg and broth mixture over the chicken and dressing. Bake in center rack of preheated 350º oven for approximately an hour (or until wooden toothpick comes out clean when inserted)
• 9. IT'S TIME TO MAKE THE GRAVY
• 10. Place another heavy saucepan over medium high heat and add butter. When butter is melted, add minced garlic cloves and sliced mushrooms to the pan and saute until all the liquid evaporates (about 2 minutes). Stir often to keep from burning.
• 11. Add wine and broth to saucepan and stir until well blended. Slowly add the heavy cream (or sour cream) to the pan and continue to stir until liquid begins to thicken.
• 12. Remove from heat and transfer to gravy boat, to have available to pour over chicken/dressing casserole servings.

Steps:

• Preheat oven to 350 degrees.
• Mix bread crumbs, cheese, parsley, salt, and pepper.
• Dip chicken in butter and roll well in crumb mixture.
• Arrange in shallow lightly greased casserole dish.
• Drizzle any leftover butter over chicken.
• Bake for 1 hour.

Steps:

• Place the following in food processor and pulse until diced: onion, peeled & quartered green and red or yellow pepper, seeded and deveined cut into quarters celery, cut into 2" lengths
• Cut chicken into bite size chunks and rub well with salt and pepper Set aside
• Heat oil on medium high heat in cast iron or other heavy large skillet. If you don't have a large skillet, use a heavy dutch oven. When oil is hot, place onions, peppers, and celery in oil. Cook for about 3 minutes, stirring frequently to avoid burning
• Add chicken cubes to vegetables and continue cooking, stirring frequently until chicken is lightly browned on all sides
• Add pasta sauce and tomatoes to mixture in skillet. Also add 1 pasta can of water and 1 tomato can of water Then add creole seasoning, bay leaf and mix well. Turn heat down to simmer
• Cook at barely simmering for 20 minutes, stirring occasionally. Taste and add more creole seasoning if not spicy enough
• Continue cooking for 15 more minutes; add more water if needed During last 15 minutes, cook pasta according to package directions except for 3 minutes less
• Drain pasta, add to chicken and mix well. Turn off heat and allow to stand for 5 minutes Pasta will continue to cook and absorb some of the sauce.

Steps:

• Dip chicken in melted butter.
• Mix next 3 ingredients together.
• Roll chicken in mixture and place in shallow baking dish and refrigerate.
• When ready to cook, bring to room temperature and dot with butter.
• Bake at 350 degrees for 1 hour or less.
• For cumberland sauce: Combine ingredients and simmer until smooth.
• Serve over chicken and rice.

Steps:

• Coat chicken with flour.
• Brown chicken in melted butter.
• Remove chicken.
• Add mushrooms, and onion to pan and cook till tender.
• Stir in cream, wine, salt, garlic and pepper. Stir to blend well.
• Return chicken to pan.
• Cover and simmer for 20 minutes or until chicken is done.
• Remove chicken again.
• Stir 1 Tbls flour with the 2 tbls of water in a cup or small bowl.
• slowly add to pan, stirring constantly until thick.
• return chicken to pan till heated through.
• Serve over noodles or rice.