Chicken Ala Mayo Food

MAYO CHICKEN

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.

CHICKEN ALA MAYO

Steps:

• Preheat oven to 400 degrees F.
• Place each half chicken breast between 2 layers of wax paper and using a mallet, lightly pound the chicken until about 1/4 inch thickness.
• In a medium size mixing bowl, whisk together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice.
• In another bowl, mix together skim milk powder and corn flakes.
• Dip chicken breasts into mayonnaise mixture (let excess drip off).
• Dip into corn flakes mixture and coat well.
• Place on a lightly greased baking pan.
• Bake in preheated 400 F oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
• Serve immediately.

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

CHICKEN ALA CAN CAN

Steps:

• Combine soup, water and chicken in large saucepan. Add rice and mushrooms. Stir well. Bring to a boil. Cover and reduce heat to low. Simmer 7 minutes.
• Put mixture in a 2 qt. greased casserole dish.
• Bake uncovered at 300 degrees F for 15 minutes. Top with onion rings or grated cheese and bake 5 minutes longer.

TRADITIONAL CHICKEN A LA KING

Steps:

• In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.

CREAMY CHICKEN à LA KING

Steps:

• Mix dressing, flour and milk in medium microwaveable bowl. Microwave on HIGH 3 to 4 min. or until sauce is thickened, stirring after 2 min.
• Stir in all remaining ingredients except rice. Microwave on MEDIUM (50%) 10 min. (or cook in saucepan on medium heat on stove top) until heated through, stirring every 4 min.
• Serve over hot cooked rice.

PANKO MUSTARD CHICKEN ALA MOI

Steps:

• Mix mayonnaise, sour cream, mustard and garlic powder. Spread a thin layer of mixture onto a large plate. Place chicken onto plate in a single layer, then spoon remaining mayo mixture over chicken. Cover loosely and chill for 2-4 hours.
• Preheat oven to 375°F.
• Combine last three ingredients and layer mixture over chicken.
• Move chicken to a Pyrex dish large enough to fit the three chicken breasts in a single layer, keeping only the marinade that sticks to the chicken and discarding the remainder.
• Cook chicken, uncovered, for 1 hour.