Luau Restaurant Celestial Chicken With Supreme Sauce Recipes

Steps:

• Cut chicken breasts into 1/2 inch strips.
• Place sesame seeds in a dry skillet -- toast over medium heat until you can smell the oils escape. 5 minutes.
• Combine salt, flour, paprika and black pepper and sesame seeds.
• Dip chicken strips into half and half then dredge in seasoned flour.
• Heat canola oil in frying pan to 375 degrees.
• Add chicken strips not to crowd and fry til golden brown.
• Remove and drain on paper towels.
• SUPREME SAUCE.
• 1/4 cup butter.
• 6 chicken bouillon cubes.
• 1 1/2 cups half and half.
• 1/4cup flour.
• 1/2 tsp cayenne pepper.
• 1 1/2 cup water.
• Dissolve bouillon cubes in water.
• Melt butter in saucepan.
• Blend flour and cayenne, add to butter making a roux.
• Add chicken boullion stirring constantly until mixture has come to a full boil.
• Lower heat to medium -- and very slowly add half and half. Whisking throughly to avoid lumps.
• TO SERVE.
• Toss hot cooked rice and maybe a tbl of butter with parsley and mound on a platter.
• Place chicken strips atop rice and drizzle supreme sauce over all.

Steps:

• Depending on how many people you have, you can increase or decrease this recipe very easily.
• Put the drummettes or wings or chicken pieces in a baking dish.
• Mix the dressing with packaged dry onion soup mix and can (s) of whole berry cranberries.
• If you are making this for a few people, just use one bottle of dressing, one can of cranberries, and one envelope of onion soup mix.
• Increase portions for more drummetes or wings.
• Pour mix of dressing, cranberries and soup over the drummettes or wings, and bake at 350 for an hour and 15 minutes.

Steps:

• Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

Steps:

• Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally., In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving., Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side. , Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.