MAYO CHICKEN
This is my favorite chicken recipe, which I learned while doing low-carb dieting. I prefer dark meat so I'll use 4 legs and thighs. You can do this recipe with pork chops as well.
Provided by Jim Richard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
- Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.
Nutrition Facts : Calories 579 calories, Carbohydrate 1.9 g, Cholesterol 116.8 mg, Fat 48.1 g, Fiber 0.1 g, Protein 33.6 g, SaturatedFat 10.3 g, Sodium 791.3 mg, Sugar 0.5 g
MAYONNAISE LOVER'S CHICKEN
Jennifer Rytting of West Jordan, Utah recalls: "My father-in-law was looking for a good chicken marinade when a friend suggested mayonnaise with Italian dressing. He added the ham and cheese on his own, and we can't get enough of it! You'd never guess this BBQ is so easy and so fast!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine salad dressing and 1/2 cup mayonnaise. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade. , Top each piece of chicken with a slice of ham and cheese. Grill, covered, 1-2 minutes longer or until cheese is melted., In a small bowl, combine the mustard, honey and remaining mayonnaise. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 43g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 675mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.
LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)
Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!
Provided by Danielle Sepsy
Categories main-dish
Time 1h50m
Yield 4 servings (or 2 with leftovers)
Number Of Ingredients 13
Steps:
- Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
- If necessary, trim the chicken breasts and butterfly them if they are very thick.
- Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
- When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
- Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
- Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
- Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
- Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.
MAYO-ROASTED CHICKEN
A seasoned mayonnaise coating keeps this roasted chicken juicy, delicious, and full of flavor. This method would be perfect adapted for whole roasted turkey. Delicious served with crusty bread and a green salad.
Provided by NicoleMcmom
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
- Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
- Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 535.7 calories, Carbohydrate 7.2 g, Cholesterol 136.3 mg, Fat 37.5 g, Fiber 1.3 g, Protein 41.9 g, SaturatedFat 8.6 g, Sodium 729.6 mg, Sugar 1 g
SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS
This is a tried-and-tested recipe! I remember seeing an ad on TV about cooking with mayonnaise and decided to give it a shot. I've made it with just the mayonnaise on top and it really locks the moisture into the chicken. The bread crumbs and cheese are a must for me; they complement each other very well.
Provided by EmmieYum
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
- Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 271.6 calories, Carbohydrate 5.5 g, Cholesterol 71.6 mg, Fat 15.5 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 272.5 mg, Sugar 0.6 g
MAYONNAISE CHICKEN
This is a recipe my grandmother used to make for us all the time. I'm talking about in the late 1950's and early 1960's. I remember how good it was either hot or cold. Hope you'll try it and see!
Provided by awilliams234
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Mix mayonnaise with milk. Wisk until smooth.
- 2. Add 1/2 teaspoon salt and 1/4 teaspoon pepper to mayonnaise mixture. Mix well.
- 3. Dip each chicken piece into mayonnaise mixture until coated. Allow excess to drip off.
- 4. Roll chicken in bread crumbs until coated well. Place on foil lined baking sheet.
- 5. Bake at 375 degrees for 45 minutes. Raise heat to 425 and bake an additional 15 minutes to crisp crumbs.
Nutrition Facts : Calories 1021.4, Fat 66, SaturatedFat 17.7, Cholesterol 254.8, Sodium 1237.5, Carbohydrate 38.8, Fiber 2.2, Sugar 4.5, Protein 64.5
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