Chicken In The Basket Food

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CHICKEN IN THE BASKET



Chicken in the Basket image

I came across this recipe in an old Pennsylvania school cookbook and thought it sounded very interesting. I have not made it but it got my interest. I am posting it like it was written.

Provided by LAURIE

Categories     Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup flour
1/2 tablespoon dried thyme
1 teaspoon salt
1 1/2 tablespoons sesame seeds
1/2 tablespoon poppy seed
3/4 teaspoon dried tarragon
1/4 teaspoon pepper
8 boneless chicken breasts
2 egg whites, beaten with a fork
2 tablespoons butter
2 tablespoons margarine
1 loaf round sourdough loaf, unsliced
4 tablespoons butter
1 1/2 tablespoons sesame seeds
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon poppy seed

Steps:

  • For chicken, combine flour and spices.
  • Dip chicken into egg whites and then coat with flour mixture.
  • Brown in melted butter/margarine.
  • Prepare basket by cutting off top of bread and scooping out the inside, leaving a shell big enough to hold the chicken.
  • Keep top of bread but discard inside or use for something else.
  • Mix all sauce ingredients together.
  • Coat the inside of the bread with all the sauce.
  • Place the chicken pieces inside the bread.
  • Place the top of bread back on.
  • Cover with foil.
  • Place on cookie sheet and bake at 325 for about 1 hour.
  • Cut into wedges to serve.

Nutrition Facts : Calories 410.1, Fat 27.1, SaturatedFat 10.1, Cholesterol 115.7, Sodium 491.5, Carbohydrate 7.5, Fiber 0.8, Sugar 0.2, Protein 33

CHICKEN SALAD IN BASKETS



Chicken Salad in Baskets image

When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix them for meetings and parties. -Gwendolyn Fae Trapp, Strongsville, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 appetizers.

Number Of Ingredients 11

1 cup diced cooked chicken
3 bacon strips, cooked and crumbled
1/3 cup chopped mushrooms
2 tablespoons chopped pecans
2 tablespoons diced peeled apple
1/4 cup mayonnaise
1/8 teaspoon salt
Dash pepper
20 slices bread
6 tablespoons butter, melted
2 tablespoons minced fresh parsley

Steps:

  • In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving., Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp. , Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.

Nutrition Facts : Calories 140 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CHICKEN IN A BASKET



Chicken in a Basket image

I found this recipe in a Betty Crocker Recipe Book and have been making it for years. My family loves it and it is really easy to make.

Provided by bigherbncv

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs chicken, cut up
1 1/4 cups parmesan cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup margarine, melted

Steps:

  • Heat oven to 425°F.
  • Wash & pat dry chicken.
  • Mix cheese, salt and pepper.
  • Dip chicken in margarine.
  • Coat chicken with cheese mixture.
  • Place chicken skin side down in greased baking pan.
  • Pour remaining margarine over chicken.
  • Bake uncovered for 30 minutes.
  • Turn chicken; bake additional 20 minutes or until done.
  • Serve hot or cool.

Nutrition Facts : Calories 476.7, Fat 36.8, SaturatedFat 11.3, Cholesterol 121.8, Sodium 920.8, Carbohydrate 1, Sugar 0.2, Protein 33.8

PICNIC CHICKEN IN A BASKET



Picnic Chicken in a Basket image

Picnic Chicken in a Basket is a Tailgaters Dream. Buttery, herb sourdough bread with crispy BBQ chicken drumettes hidden inside, all wrapped up for the big game.

Provided by Culinary Envy

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

1 cup flour
1 1/2 tablespoons sesame seeds
1 tablespoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon poppy seed
1 teaspoon salt
1 teaspoon pepper
2 1/2 lbs chicken drummettes
2 eggs, lightly beaten in a small bowl
2 tablespoons butter
1/4 cup olive oil
1 round fresh sourdough bread
1/2 cup barbecue sauce, for basting
4 tablespoons butter
3 tablespoons sesame seeds
1 tablespoon dried thyme
1/2 teaspoon garlic powder
1 tablespoon poppy seed

Steps:

  • Preheat oven to 400°. In a medium mixing bowl combine the flour, sesame seeds, thyme, garlic powder, onion powder, poppy seeds, salt and pepper. Dip the chicken drumettes in the flour mixture and shake off any excess. Next, dip the chicken in the beaten egg and then coat each piece thoroughly in the flour mixture again.
  • Meanwhile, melt the butter and the olive oil in a large skillet. Brown the chicken thoroughly, about 3 minutes per side, over medium heat. Put the chicken on a rimmed baking sheet and bake 20 minutes.
  • In the meantime, to prepare the bread basket, cut a large top in the bread round. Scoop out the inside of the loaf, leaving about ¾ inch of bread all the way around the edge.
  • For the Herb and Seeds Butter Sauce, melt the butter in a small saucepan and add the remaining sauce ingredients. With a pastry brush, spread the sauce over the entire inside of the loaf and inside of the top. Place the loaf and top on a cookie sheet.
  • At this time the chicken should have cooked for the 20 minutes. Remove chicken from the oven and brush the drumettes with BBQ sauce and bake for an additional 10-15 minutes, or until done. Also put the bread in the oven at the same time and bake uncovered for 15 minute. Remove both cookie sheets from the oven and put the chicken in the bread round and put the bread top on. Wrap the bread basket in several layers of heavy duty foil, surrounded by several layers of newspaper. It will remain very warm for several hours this way. Enjoy your tailgate or picnic party!

CREAMED CHICKEN IN A BASKET



Creamed Chicken in a Basket image

Chunks of tender chicken in a creamy sauce are spooned into puff pastry shells in this delicious dish, which has long been one of our family's favorites. I served it to my husband and our five children for years...and it is now a "must" for our Easter brunch. -Sue Bolsinger, Anchorage, Alaska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8-10 servings.

Number Of Ingredients 16

6 bone-in chicken breast halves (about 4 pounds)
1 small onion, quartered
2 celery ribs with leaves, cut into chunks
2-1/2 cups water
2 teaspoons salt, divided
6 whole peppercorns
8 to 10 frozen puff pastry shells
1/2 cup butter
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 pound fresh mushroom, sliced
1 can (5 ounces) sliced water chestnuts, drained
1 jar (2 ounces) diced pimientos, drained
1 tablespoon lemon juice
2 cups heavy whipping cream

Steps:

  • Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions., Remove chicken from bones; cut into cubes and set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth (save remaining broth for another use)., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add reserved broth, nutmeg, pepper and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from the heat; stir in the mushrooms, water chestnuts, pimientos, lemon juice and chicken. Return to the heat. Gradually stir in cream and heat through (do not boil). Spoon into pastry shells.

Nutrition Facts : Calories 471 calories, Fat 38g fat (19g saturated fat), Cholesterol 90mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

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