Deluxe Chicken Breasts Food

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.

DELUXE CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Flatten chicken breasts between wax paper.
• Combine egg yolks and water.
• Combine 1/2 c flour, salt, pepper, paprika, bread crumbs and 3 T parmesan cheese.
• Dip the chicken in the egg mixture.
• Roll in the flour mixture.
• Brown the chicken in 2 T butter.
• Place the chicken in a shallow baking dish.
• Bake at 350 degrees for 20 minutes or until juices run clear.
• To prepare the sauce: Melt 2 T butter in a saucepan.
• Stir in the flour.
• Slowly add the milk.
• Stir constantly until the sauce thickens.
• Add the worcestershire sauce, 1 T parmesan cheese and grated cheddar cheese.
• Stir until the cheese melts.
• Serve by pouring the sauce over the chicken breasts.

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, DIVINE CHICKEN DIVAN

Steps:

• Toast almonds in a small skillet until golden. Set aside.
• Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
• While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
• Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
• Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
• Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

DELUXE CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
• In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
• Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
• To serve top with sour cream,guacamole and shredded lettuce and onion.

JULIE'S DELUXE CHICKEN POT PIE

Steps:

• Finely chop garlic. Slice celery, carrots and onion into like-size pieces. Heat garlic with olive oil and 2 T butter over med-hi, adding celery, carrots and onion when pan is heated. Saute about 12 minutes, or until carrots are fairly tender but garlic and onions are not burned.
• While vegetables are cooking, chop cooked chicken breasts and set aside.
• Remove vegetables from pan and set aside. In same pan on med-hi, melt 1/2 c butter and stir in 1/2 flour. Brown mixture slightly, being careful not to let it burn. Add chicken stock a few ounces at a time, stirring to incorporate after each addition. Add wine to taste, then cream. Add spices to taste. (Probably don't need salt because of chicken stock.) Stir in cooked vegetables. Turn off heat and set aside.
• Stir chicken and frozen peas into vegetable mixture and pour into pie. Place top crust on top and trim about 5/8" outside edge of dish. Fold top crust under bottom crust and flute (pinch) edge around pie to seal. Cut a small, simple design in top to let steam escape. (I make a three petal flower with stem, making sure none of the petals or stem touch each other.).
• If making ahead of time, remove from fridge 1 hour before cooking (1/2 hour on a hot day) and don't brush with egg-white until just before cooking.
• Preheat oven to 425 degrees. Brush top with egg white, cover edge with foil and bake for 5 minutes.
• Then turn heat down to 350 degrees and remove foil. Continue baking for 35 - 45 minutes, or until crust appears done.
• Let sit at least 10 minutes before slicing.