Saucy Chicken Surprise Recipes

Steps:

• Place chicken in a 3-qt. slow cooker. In a small saucepan, combine brown sugar and flour. Stir in the water, vinegar and soy sauce. Add the ketchup, onion, mustard, garlic powder, salt and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear. Serve with rice or noodles if desired.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.

Steps:

• Heat oil in frying pan.
• Stir fry chicken until lightly browned. Remove pan from heat.
• Slice vegetables and stir into chicken. Mix in prepared sauce. Allow to cool.
• Place 1 pastry sheet on a lightly greased tray. Fold in edges to form a 1cm border.
• Spoon chicken mixture into pastry case.
• Cut remaining pastry into strips. Lay diagonally across filling over the top.
• Glaze with egg.
• Bake in preheated oven 200 deg for 20 min or until pastry is puff and golden.

Steps:

• Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
• While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
• When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
• Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

Steps:

• Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
• Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
• Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Steps:

• 1. In a large fry pan or skillet,heat half of the oil over medium-high heat;saute onion and garlic;stirring occasionally until softened about 4 minutes. Stir in tomato paste, paprika, 2 tbsps water, 1/2 tsp each salt and pepper and ginger;cook, stirring for 1 minute. Stir in coconut milk and peanut butter;let cool slightly. Transfer to a food processor puree until smooth (you can skip this stage if you like it chunkier) *You can make the sauce ahead and store in fridge for up to 48 hours. Sprinkle chicken with remaining salt and pepper. Brown chicken in remaining oil and transfer chicken to slow cooker. Pour sauce over top and cook on low for 4 hours. Stir in hot peppers and cilantro. Cover and cook for another 20 minutes.
• 2. I serve this with mashed potatoes and steamed green beans.

Steps:

• Boil chicken breast until tender.
• Remove meat from bone.
• Spray 9 by 13 pan with low fat spray.
• Cut at least 9 tortillas into strips.
• Line the bottom of the pan until covered.
• In a small skillet, melt cream cheese and the jar of cheese with chilies.
• Add milk to a sauce consistency.
• Sprinkle red pepper.
• Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled.
• Pour cheese mixture over the top.
• Sprinkle cheddar cheese on top.
• Bake at 350 for approximately 30 minutes.