Party Chicken Recipes

Steps:

• Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
• Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
• Mix together undiluted soup and sour cream. Pour over chicken.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Steps:

• Separate beef and place in a layer on the bottom of a greased 8 inch square pan.
• Wrap bacon around chicken and lay on beef slices.
• Pour soup and sour cream mixture over chicken.
• Refrigerate overnight.
• Bake at 350 for 2 hours.

Steps:

• Preheat oven to 425°. Coat a 2-quart baking dish with cooking spray.
• Place flour in a large zip-top bag. Season chicken with salt and pepper; add to bag. Seal bag tightly; shake to coat. Remove chicken from bag; shake off excess flour. (Or simply put flour onto a large plate or in a shallow bowl and dredge each chicken piece; shake off excess flour.) Arrange chicken in the baking dish.
• Combine soup and mayonnaise in a bowl; spread mixture evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly and panko is evenly coated with the cheese mixture. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes.
• Remove foil from dish. Put back in oven and bake 10-15 more minutes or until top is golden and internal temperature of chicken reaches 165°. (Use an instant meat thermometer to accurately ensure doneness.) Let stand 5-10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and set aside.
• Toast the bread until light golden brown on both sides. Trim the toast using a 4-inch round cookie cutter and using a pastry brush, lightly coat 1 side of each toast with 1/2 teaspoon of the melted butter. Set aside on a wire rack to crisp. Reserve trimmed crusts and crumble into coarse bread crumbs to be used as garnish.
• In a large nonstick skillet or saute pan sear the ham slices until lightly golden, about 1 minute.
• Set aside.
• Season each chicken breast with 1/4 teaspoon of the Essence and season lightly with salt and pepper.
• In the already hot large skillet or saute pan, heat the oil over high heat. Add the chicken and sear until lightly colored, about 1 1/2 minutes per side. Transfer the chicken to the prepared baking sheet and cook until cooked through, 12 to 14 minutes.
• While the chicken breasts are finishing in the oven, make the pan sauce: Return the skillet to medium-high heat and melt 2 tablespoons of the butter in the fat and juices remaining in the pan. When the butter is foamy, add the shallots, salt, and pepper and cook, stirring, until the shallots are soft, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring, for 30 seconds. Add the tomato paste, wine, and tomatoes; bring to a boil, and cook, stirring, until the wine is reduced, about 1 minute. Add the stock, return to the boil, and cook until the mixture is reduced by half, about 8 minutes.
• Add the heavy cream, stir, and place the chicken breasts in the pan. Top each chicken breast with a piece of ham and baste with the sauce; continue to cook until sauce is thick enough to coat the back of a spoon, about 5 minutes. Reduce the heat to low and swirl in the remaining 4 tablespoons butter, a piece or 2 at a time. Remove from the heat, adjust the seasoning to taste, and cover to keep warm until ready to serve.
• To serve, place 1 toast round in the center of 4 large plates and place 1 ham-topped chicken breast on top. Drizzle each portion with the sauce, garnish with chopped fresh parsley and the reserved bread crumbs and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Steps:

• In a greased 13-in. x 9-in. baking dish, arrange beef slices to evenly cover bottom of dish. Top with chicken breasts. Combine the soup and sour cream; pour over chicken. , Bake, uncovered, at 350° for 35 minutes or until the chicken juices run clear. Serve over rice if desired.

Steps:

• Combine sour cream, lemon juice, salt and pepper, paprika, and garlic in a bowl. Mix.
• Slice chicken breasts in half long ways to make 4 breasts into 8 servings and make it easy to roll later.
• Marinate the chicken in the sour cream mixture all day or overnight for best results.
• Roll in bread crumbs and drizzle with margarine. You can drizzle a little lemon juice on at this point if you'd like the lemon to really stand out.
• Bake at 350 for 1 to 1 1/2 hours.

Steps:

• Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
• Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
• Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
• Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.

Steps:

• In a large bowl mix together all ingredients except the chicken strips; mix well to combine.
• Add the chicken strips and toss to coat with the marinade.
• Cover and refrigerate for about 8-24 hours, tossing occasionally during the chilling time.
• About 1 hour before threading the chicken soak the wooden bamboo skewers in cold water for at least 30 minutes or more.
• Discard the marinade, then thread the chicken strips onto skewer snake-like.
• Grill or oven-broil for about 4-6 minutes or until just browned and cooked through.
• Delicious!

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. Remove the skin from the raw chicken pieces. Wrap 1 piece of bacon around each piece. Place the chicken pieces in the baking dish on top of the beef.
• Mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. Pour the mixture over the chicken.
• Bake in the preheated oven until the top is bubbly, about 2 hours. Cool 10 minutes and serve.

Steps:

• Gently pound chicken to 1/4 inch thickness.
• Heat olive oil, cook and brown the chicken on both sides for 10 minutes.
• Place in baking dish.
• Top each piece with a quarter of the brie and 2 T of the preserves.
• Sprinkle with the almonds.
• Bake at 400* for about 8 minutes, until cheese melts and chicken is done.