Chicken Supreme Oscar Food

BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken breasts into a 9x13-inch baking dish.
• Place red potatoes into a separate 8x8-inch baking dish.
• Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
• Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
• Cover both baking dishes with aluminum foil.
• Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
• Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
• Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
• Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
• To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
• Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

CHICKEN OSCAR

Steps:

• Prepare the hollandaise (preferably from scratch or using a package if you must) and keep warm over hot (not too hot) water until ready to serve. (see hollandaise sauce recipe link below). Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin. This will help the chicken cook evenly. Combine the flour, salt and pepper on a plate for coating the chicken. Heat the butter (or olive oil) in a heavy skillet over medium high heat. Dip the chicken pieces lightly in the seasoned flour and shake off excess. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked. Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Spoon some hollandaise sauce over asparagus on each plate and serve immediately.

CHICKEN OSCAR

Steps:

• Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
• Combine the flour, salt and pepper in a shallow bowl.
• Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
• When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
• While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
• Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
• Drizzle hollandaise sauce over asparagus and serve.

CHICKEN OSCAR WITH A HOLLANDAISE SAUCE

Steps:

• Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
• Add wine, water and stock, cover and simmer until chicken is cooked through.
• While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
• Boil, steam or microwave asparagus until tender.
• Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
• To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
• For The Hollandaise.
• Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
• In a small mixing bowl, whisk together the egg yolks.
• Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
• Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
• Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
• Serve immediately or keep warm for up to 30 minutes before serving.

ELEGANT CHICKEN OSCAR

Steps:

• Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
• Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
• Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
• Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
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• Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
• COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
• Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water.
• *Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.

CHICKEN SUPREME "OSCAR"

Steps:

• Dredge the chicken in flour seasoned with salt and pepper.
• Saute in clarified butter until lightly browned on both sides, approximately 6-7 minutes.
• Reduce heat, and cover.
• Cook until chicken is done.
• Remove chicken to serving platter and top with the shellfish and asparagus laid across the top.
• Coat with Hollandaise sauce.
• Serve immediately.

CHICKEN SUPREME

Steps:

• Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
• In same pan fry bacon until golden. Remove from pan.
• Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Season with salt, pepper and paprika. Mix together.
• Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
• Serve with white rice.