Deluxe Chicken And Shrimp Food

17 BEST CHICKEN AND SHRIMP RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHICKEN DELUXE

Steps:

• Heat oven to 300 degrees.
• Pound out chicken breast to a 1/4 inch thick.
• Place 2 slices dried beef on chicken and roll up.
• Wrap 1 slice of bacon around chicken and put into a large casserole dish.
• Melt together the cream cheese and soup.
• Pour all over chicken.
• Cook uncovered at 300 degrees for 3 hours. (Don't cheat on the time; it really does change the taste).
• Serve with rice or mashed potatoes.

JAMBALAYA DELUXE

Steps:

• Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
• Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
• While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

DELUXE CHICKEN AND SHRIMP

Steps:

• 1. Stirring, add half-and-half, sherry, 3 teaspoons of the bouillon granules, thyme or tarragon, salt and pepper. Stirring, bring to a boil and boil until slightly thickened. Add chicken. If making ahead, cool, cover and refrigerate.2. Peel and clean shrimp. Rinse and drain well. Place in a bowl. If making ahead, cover and refrigerate.3. In a large bowl, toss mushrooms with lemon juice. If making ahead, cover and refrigerate.4. About 45 minutes before serving, add mushrooms to chicken mixture. Over low heat, cook until heated through, stirring frequently (do not boil).5. Meanwhile, in a large saucepan over medium heat, bring water and remaining 3 teaspoons bouillon granules to a boil. Add shrimp. Return to a boil reduce heat to low and simmer for 2 to 3 minutes or until shrimp are pink and firm drain. Stir shrimp into hot chicken mixture.Transfer mixture to a warm chafing dish if desired. Sprinkle with chives.

DELUXE CHICKEN BREASTS

Steps:

• Preheat oven to 350F.
• On a sheet of waxed paper, combine the flour and bread crumbs.
• In a shallow bowl, whisk together egg whites and water.
• Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.
• In large skillet, heat oil over medium-high heat.
• Add chicken; cook, turning once, until browned, about 10 minutes.
• Place chicken in a shallow baking dish.
• Bake until cooked through, about 15 minutes.
• To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter).
• Stir in flour until well combined.
• Slowly add milk stirring constantly.
• Cook, stirring, until thickened (about 8 to 10 minutes).
• Remove from heat; stir in 1/4 cup of cheddar.
• Place chicken breasts on serving plates.
• Drizzle with sauce and sprinkle with the remaining cheddar.
• Garnish with paprika and serve immediately.

DELUXE CHICKEN AND SHRIMP

Steps:

• Stirring, add half-and-half, sherry, 3 teaspoons of the bouillon granules, thyme or tarragon, salt and pepper. Stirring, bring to a boil and boil until slightly thickened. Add chicken. If making ahead, cool, cover and refrigerate.Peel and clean shrimp. Rinse and drain well. Place in a bowl. If making ahead, cover and refrigerate.In a large bowl, toss mushrooms with lemon juice. If making ahead, cover and refrigerate.About 45 minutes before serving, add mushrooms to chicken mixture. Over low heat, cook until heated through, stirring frequently (do not boil).Meanwhile, in a large saucepan over medium heat, bring water and remaining 3 teaspoons bouillon granules to a boil. Add shrimp. Return to a boil reduce heat to low and simmer for 2 to 3 minutes or until shrimp are pink and firm drain. Stir shrimp into hot chicken mixture.Transfer mixture to a warm chafing dish if desired. Sprinkle with chives. Serve with hot rice.