CHICKEN A LA KELLY
This recipe, originally called Chicken Elegante, was given to me by my roommate. She got it from her grandfather (the family calls it Chicken a la Dad), and since I got it from her, I call it Chicken a la Kelly. The recipe calls for a 750ml bottle of wine which will yield a large amount of gravy. I find the gravy to be delicious and serve it over rice, however you could probably use half to two-thirds of the bottle to make a sufficient amount of gravy.
Provided by MoonFallsDown
Categories Chicken Breast
Time 1h5m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Mix all spices (except wine) in a shallow dish.
- 2. Wash chicken, pat dry.
- 3. Dip chicken in spice mix (both sides) and set aside.
- 4. Save remaining spice mix.
- 5. Heat large skillet with 1 tbsp of margarine over medium heat.
- 6. Brown 3 chicken breasts for 1 minute on each side. Add butter, brown the other 3 chicken breasts.
- 7. Place partially cooked chicken in 13x9 glass pan.
- 8. Dump remaining spice mix and one 750ml bottle of wine into skillet.
- 9. Cook over medium, stirring constantly, until mix turns into a gravy.
- 10. Pour cooked gravy over chicken.
- 11. Bake at 350 for 45 minutes.
- 12. Serve over wild rice.
Nutrition Facts : Calories 404, Fat 14.3, SaturatedFat 4.1, Cholesterol 92.8, Sodium 867.7, Carbohydrate 13.1, Fiber 1.1, Sugar 0.3, Protein 32.1
KELLY'S FAMOUS CHICKEN SALAD
This chicken salad is a little different. It has a secret ingredient that makes everyone ask "what is that?" The key to any good salad, in my opinion, is to roast chicken on the bone with the skin on. Give this one a try and let me know what you think! Oh, and one more thing, you can subsitute the celery for chopped water chestnuts ( I did that for a friend who wasn't big on celery). Enjoy!
Provided by KellyInNC 2
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place washed chicken breasts on baking sheet. Pat dry.
- Rub with olive oil. Sprinkle with salt and pepper.
- Roast for 30-40 minutes (depending on size of chicken breasts).
- Cool. Remove skin and debone. Cut into bite sized chuncks.
- While chicken is roasting, dice celery, chop scallions- toss into a bowl.
- Mix together mayonaise (use a godd quality), rice vinegar, ginger powder, garlic, and salt and pepper.
- Toss in chicken and almonds in with the chopped veggies and add the dressing.
- Enjoy!
Nutrition Facts : Calories 803.9, Fat 63.3, SaturatedFat 10.6, Cholesterol 115.7, Sodium 737.2, Carbohydrate 26.6, Fiber 2.5, Sugar 7.1, Protein 34.5
KELLY'S TLC CHICKEN NOODLE SOUP
Sometimes, there's just nothin better than a big ol' pot of homemade chicken noodle soup!! Here's how I make it! Happy to share it, and hope you enjoy it as much as we do! :)
Provided by Wildflour
Categories < 4 Hours
Time 2h30m
Yield 4 quarts, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.).
- Place whole chicken in large pot. Add water to cover the bird plus an inch.
- Add bay leaves.
- Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes.
- You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit.
- CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
- Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use.
- Pour the 5 cups stock back into the pot.
- While chicken is cooling, add rest of ingredients EXCEPT noodles.
- Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes.
- Now add the noodles. Stir.
- Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes.
- While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.).
- Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :).
- *Also, don't stir this very much! You'll just break up the noodles.
- *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
- Serve with saltine crackers if desired.
- Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
- *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good!But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;).
- And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. HTH! :D.
SHEET PAN CHICKEN TERIYAKI AND VEGETABLES
A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.
Provided by Kelly Senyei
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
- Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
- Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
- Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
- Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
- Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
- Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
- Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.
SLOW-COOKER CHICKEN CHILI
This crowd-friendly favorite is perfect for chili winter nights (see what I did there?) and is the ultimate game-watching food. You can whip it up in minutes then let it cook low and slow for hours until you're ready to dig in.
Provided by Kelly Senyei
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 10 minutes. Transfer to a 6-quart slow cooker.
- Add the onion, pepper, garlic, both beans, tomato sauce, tomato paste, cocoa powder, cumin, smoked paprika, coriander, oregano, and chili powder to the slow cooker. Stir together, then add the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours.
- Serve the chili with your desired toppings.
CHICKEN PICADO (LIKE CARLOS O'KELLY'S)
Thank you to Chad Agler from Topeka, Kansas Very delicious Mexican dish. I haven't tried this. Posted for a request.
Provided by adopt a greyhound
Categories < 60 Mins
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees
- Prepare Sauce:
- Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
- Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.
- Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.
- Prepare Chicken
- Slice chicken into pieces no bigger than 1"
- Melt ½ stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.
- For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
- Bake The Picado
- On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
- Cover chicken with Picado sauce (3/4 covered)
- Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
- Bake in oven at 350 until all cheese is melted completely.
- Remove from oven just before it begins to turn a light golden color.
- Cheese still needs to be white.
- Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 - 3 minutes on high - covered)
- Serve fresh and hot from oven.
- Each tortilla should contain 2 - 4 Tsp of Picado
- Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
- Many people love this without any additional toppings.
- Roll tortillas and eat.
- Best if served with refried beans (with sausage) and Spanish Rice.
KELLY'S ASIAN CHICKEN
From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
Provided by Dr. Jenny
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
- Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
- If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
- Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
- Serve with Chinese noodles, pasta, or rice.
KELLY'S CHICKEN FETTUCCINI FERNANDO
I LOVED this dished that a local Mexican restaurant called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!!
Provided by Wildflour
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Lightly season the chicken with salt, pepper and garlic powder. And very lightly with cumin.
- Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water.
- Cover and simmer til chicken and vegetables are done, about 12-15 minutes.
- Add mushrooms during last 5 minutes.
- Drain, then add rest of ingredients, (except fettuccini), adding just 1 cup of the cheese.
- Simmer this on LOW just til heated through, *do not boil or it might separate.
- Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
- Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
- Serves 4-6.
Nutrition Facts : Calories 671.2, Fat 50, SaturatedFat 21, Cholesterol 167.6, Sodium 1948.9, Carbohydrate 15.7, Fiber 5.1, Sugar 6.4, Protein 42.8
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