Chicken Kataifi With Blue Cheese Food

EASY BLEU CHEESE CHICKEN

Steps:

• Preheat oven to 400°F
• Skin and debone chicken if necessary.
• Place bleu cheese dressing and breadcrumbs in separate, shallow containers.
• Dip chicken pieces in bleu cheese; then dredge in bread crumbs until thickly coated.
• Place in greased glass baking pan; pour any remaining bleu cheese dressing and bread crumbs over top.
• Bake at 400°F for 20 minutes.

CHICKEN KATAIFI WITH BLUE CHEESE

Steps:

• Bake your shells. I call them nests since I use the Kataifi.
• Place 1 tablesppon of chicken in each shell.
• Crumle blue cheese on top or drizzle if using dressing.
• Garnish with green onions or leeks.
• One variation I like is to drizzle Recipe #481797 on top and then place a slice of mango on top.
• Make your own flavor variations!

CHICKEN BREASTS WITH BLUE CHEESE SAUCE

Steps:

• Sprinkle the breast halves with salt and pepper.
• Heat 2 tablespoons butter in a heavy skillet large enough to hold the chicken in one layer over medium-high heat. Add the chicken and brown lightly on one side. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile. Heat the remaining 1 tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, and continue stirring rapidly. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked and saute briefly on both sides just enough to heat through. Transfer the slices to a heated serving dish and cover each slice with a piece of chicken breast.
• Add the onion to the skillet and cook, stiffing until wilted. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 1 1/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

KUNEFE (A SWEET CHEESE PASTRY MADE WITH KADAIFI)

Steps:

• Preheat oven to 375ºF.
• Place kadafi in a food processor and chop up finely.
• Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
• Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
• Top with the remaining shredded pastry.
• Bake for 45 minutes.
• Make a sugar syrup by boiling water with sugar and lemon juice.
• Cook until reduced by a third and it becomes nice and thick.
• Stir in rose water to taste.
• When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
• Serve hot.

BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
• To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

BLUE CHEESE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
• Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

CHICKEN WITH BLUE CHEESE

Steps:

• Season the ckicken with salt and pepper. Add the olive oil and marinate chicken for 30 minutes.
• Grill or broil the chicken until done. (15-20 minutes).
• In a small saucepan heat the cream and add a little salt.Add the blue cheese crumbled and stir until it melts. At last add the brandy and the dill. Stir until the sauce thickened.
• Serve the chicken with the sauce on the top.

KATAIFI (GREEK SHREDDED WHEAT PASTRY)

Steps:

• Oven at 350ºF.
• Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
• Combine sugar, water & lemon juice in a
• pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
• Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
• Spread half of pastry (or shredded wheat pastry) in bottom of pan.
• Drizzle with half the melted butter.
• Combine the walnuts with the cinnamon &
• nutmeg and sprinkle over the pastry.
• Layer the remaining pastry over the nut
• mixture.
• Drizzle with remaining butter.
• Give it a light 'press' at this stage to meld all the layers.
• Bake for 45 minutes.
• Remove from oven & pour syrup over hot pastry.
• When cool, cut in squares, then in half
• diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
• remains crispy.