CHICKEN ALA RICE KRISPIES
Moist and tender chicken with a nice soft buttery coated breading on the outside. I serve this with a side of chicken flavored rice or noodles and vegetable. My husband first flinched when I told him about the Rice Krispies coating, but loved it when he tried it; you would never know it was cereal coated!
Provided by TheDancingCook
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In one bowl, mix cereal crumbs, seasonings & flour.
- Place the melted butter in another bowl.
- Dip the breasts into melted butter then coat with the cereal mixture.
- Place into a greased 9x13-inch baking dish.
- Drizzle remaining melted on top of chicken and coat with remaining mixture if you like extra breading.
- Bake, uncovered at 400°F for 30 minutes or a bit longer for outside crispiness.
CHICKEN ALA GAYNOR
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degree F.
- Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes.
- While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside.
- When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes.
- Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine.
CRISPY-SKINNED CHICKEN A L'ORANGE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
- Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
- Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
CHICKEN A LA KING I
Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.
Provided by Colleen B. Smith
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 11
Steps:
- Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
- Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in chicken and pimiento. Heat through.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g
CHICKEN A LA CREME
A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!
Provided by Patty Pelfrey
Categories World Cuisine Recipes European French
Time 22m
Yield 6
Number Of Ingredients 4
Steps:
- Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 2.2 g, Cholesterol 194.9 mg, Fat 38.4 g, Protein 27.9 g, SaturatedFat 23.5 g, Sodium 223 mg, Sugar 0.1 g
CHICKEN A LA KING III
Easy and delicious, this a la King is a family favorite. Great for luncheons and buffets for the holidays.
Provided by Joan Zaffary
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
- In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 10 g, Cholesterol 209.9 mg, Fat 23 g, Fiber 1.1 g, Protein 28.8 g, SaturatedFat 12.8 g, Sodium 167.1 mg, Sugar 1.6 g
RICE KRISPIES CHICKEN
I found this recipe in a cookbook from work. I decided to try it and found that it was a BIG HIT with my 3 fussy children and even my husband devoured it! Very delicious:)
Provided by momof3rjc
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Line a baking pan with aluminum foil and spray with a non-stick spray.
- Place Rice Krispies in a ziploc bag and crush with a rolling pin.
- Cut chicken up in the size you wish like tenderloin size.
- Place Rice Krispies and paprika in a shallow bowl and mix well.
- Combine egg and milk in another bowl and whisk well.
- Add the flour, poultry seasoning, salt and pepper and stir to make a batter.
- Place cut up chicken one or two pieces at a time in the batter and cover chicken.
- Dip in crumbs and cover completely and then place in baking pan.
- Melt the margarine and drizzle over the chicken pieces.
- Bake for 30 to 40 minutes or until chicken pieces are a golden brown.
CRISPY RICE CEREAL-COATED FRIED CHICKEN
Rice cereal is not just for breakfast. It also happens to be a great coating for fried chicken. (Just make sure you don't buy the frosted rice cereal.)
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
- Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
- Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
- Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
MINUTE RICE CHICKEN A LA KING
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Prepare rice according to package directions., Mix salad dressing, flour and milk in medium saucepan. Bring to a boil, stirring constantly. Reduce heat and cook until thickened, about 1 minute., Stir in all remaining ingredients except rice and cook 10 minutes, or until vegetables are tender., Serve over hot cooked rice.
Nutrition Facts :
CHEF JOHN'S CHICKEN A LA KING
Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
- Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
- Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g
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