EASY DEVILED CHICKEN
This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!
Provided by Monica Wyrick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
- Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g
DEVILED CHICKEN
An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.
Provided by yukigumo719
Categories Australian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
- Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
- Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
- Serve with steamed Rice.
DEVILED CHICKEN FRANCESE
This savory dish gets its devilish flavor from a mixture of spicy Calabrian chili paste, tangy Dijon mustard and sharp Pecorino Romano cheese. Charred bread and arugula on the side make sure you won't waste any sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Gather your ingredients and a gel board to prepare chicken.
- Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper.
- Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
- Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
- Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
- Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.
DEVILED CHICKEN LOLLIPOPS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 hors d'oeuvres servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
- Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
- Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
- Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
- Halloween Web 2008
DEVILED CHICKEN THIGHS
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
- When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
- At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 32 grams, Carbohydrate 5 grams, Fat 50 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 775 milligrams, Sugar 1 gram, TransFat 0 grams
DEVILED CHICKEN THIGHS
I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.
Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
DEVILED CHICKEN LEGS
So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields delightful results. Rather than stuffing the legs, though, coat them with a mixture of mustard and chicken broth, then with shallots, garlic, bread crumbs and parsley.
Provided by Pierre Franey
Categories dinner, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Sprinkle the chicken legs with salt and pepper.
- In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
- Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
- Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
- Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.
Nutrition Facts : @context http, Calories 863, UnsaturatedFat 41 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 18 grams, Sodium 920 milligrams, Sugar 1 gram, TransFat 0 grams
DEVILED CHICKEN WITH ROASTED VEGETABLES SHEET-PAN DINNER
The "devil" in this one-pan meal is the slightly spicy mustard coating brushed on the chicken before it gets covered in buttery Progresso™ panko crispy bread crumbs. Potatoes, carrots and leeks are roasted right alongside of the chicken for an easy weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F.
- In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
- In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
- In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
- Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.
Nutrition Facts : Calories 690, Carbohydrate 55 g, Cholesterol 135 mg, Fat 4 1/2, Fiber 6 g, Protein 50 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 7 g, TransFat 1/2 g
DEVILED CHICKEN DRUMSTICKS
Provided by Ian Knauer
Categories Chicken Roast Super Bowl Quick & Easy Father's Day Back to School Dinner Lunch Tailgating Poker/Game Night Gourmet Sugar Conscious
Yield Makes 6 (main course) servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F with rack in upper third.
- Pat chicken dry, then toss with mustard until evenly coated.
- Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
- Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.
DEVILED CHICKEN THIGHS
A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!
Provided by Karen..
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees.
- Lightly grease a baking sheet.
- In a large bowl, mix mustard and Worcestershire sauce until blended.
- In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
- Toss chicken thighs in mustard mixture and then coat with crumb mixture.
- Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.
Nutrition Facts : Calories 465.5, Fat 30, SaturatedFat 8.2, Cholesterol 157.9, Sodium 752.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.4, Protein 35.1
DEVILED CHICKEN BREASTS
Quick and easy, this is an excellent mid-week dish.
Provided by Velva Knapp
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 9
Steps:
- Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
- Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
- Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g
DEVILED CHICKEN
My mum has made this for years - I think it comes from a Family Circle box of recipes on individual cards that she has had for as long as I can remember. I love it as it reminds me of home!
Provided by Sarah Klass
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook chicken in hot oil until golden, then remove from heat, drain and place in casserole or baking dish.
- Cook onion and garlic in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper.
- Cover and bring to boil, then remove from heat and pour over chicken pieces.
- Bake, covered in a moderate oven 1 to 1 and a quarter hours or until chicken is tender.
Nutrition Facts : Calories 576, Fat 39.6, SaturatedFat 10, Cholesterol 155.2, Sodium 553, Carbohydrate 13.7, Fiber 2, Sugar 7.9, Protein 40.2
NEELY'S DEVILED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
- Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
- Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
- Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.
DEVILED SKILLET CHICKEN AND PICKLED CABBAGE AND RED ONION SLAW
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.
- Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.
- While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.
- Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.
- Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.
DEVILED CHICKEN
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
BUFFALO CHICKEN DEVILED EGGS
This is great for tailgating or just watching football at home! I like to make extra Buffalo chicken and dip with celery and carrots.
Provided by Cindy Anschutz Barbieri
Categories Spicy Deviled Eggs
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
- While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
- Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
- Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 3.5 g, Cholesterol 213.9 mg, Fat 16.5 g, Fiber 0.2 g, Protein 15.1 g, SaturatedFat 5.8 g, Sodium 622.9 mg, Sugar 1 g
DEVILED FRIED CHICKEN
Categories Chicken Fry Kid-Friendly Kwanzaa Dinner Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
- Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
- Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
- Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
DEVILED CHICKEN THIGHS
Steps:
- Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
- Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
- When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
- At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve.
- Variations
- For extra crunch, combine the mustard and shallot with about 1 cup bread crumbs. Be especially careful in broiling, for the bread crumbs will burn very soon after they brown.
- For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley (or basil, cilantro, dill, or chervil). Proceed as directed.
- You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.
DEVILED CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
- Spread this mixture over the top of the chicken before putting it in the pan.
- Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
- Garnish: Chopped parsley.
DEVILED CHICKEN CROCK POT
Make and share this Deviled Chicken Crock Pot recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in slow cooker.
- Combine all remaining ingredients and pour over chicken.
- Cook for 4 to 6 hours on high or 6 to 8 hours on low.
- To freeze: Prepare and cook recipe as directed. Allow to cool and freeze in a freezer bag or container.
- To serve: Reheat in the microwave.
Nutrition Facts : Calories 584.2, Fat 15.3, SaturatedFat 5.6, Cholesterol 233.7, Sodium 1207, Carbohydrate 36.8, Fiber 0.8, Sugar 35, Protein 73.5
DEVILED CHICKEN
A spiced whole chicken is roasted and reveals that it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look of the dish and add earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
- Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
- Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
- Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
- Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.
DEVILED CHICKEN II
Chicken pieces browned and coated in cracker crumbs, then braised in a devilish mixture of vinegar, ketchup, and spices.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
- To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).
Nutrition Facts : Calories 414.8 calories, Carbohydrate 19.7 g, Cholesterol 143.8 mg, Fat 11.1 g, Fiber 0.9 g, Protein 55.5 g, SaturatedFat 2.5 g, Sodium 439.1 mg, Sugar 1.3 g
DEVILED CHICKEN SALAD
Created for RSC#10. If you like tangy, this is for you. Eat it on it's own, in a sandwich or atop a nice crisp bed of lettuce.
Provided by Engrossed
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine salad ingredients.
- Stir together dressing ingredients.
- Combine dressing with salad.
Nutrition Facts : Calories 284.8, Fat 12, SaturatedFat 3.5, Cholesterol 107.8, Sodium 307.2, Carbohydrate 6.5, Fiber 0.6, Sugar 2.4, Protein 36.1
More about "deviled chicken food"
DEVILLED CHICKEN RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MEXICAN DEVILED CHICKEN (POLLO A LA DIABLA) + VIDEO
From inmamamaggieskitchen.com
DEVILED CHICKEN - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
BAKED DEVIL'S CHICKEN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
DEVILLED CHILLI CHICKEN STIR-FRY(SRI LANKAN). | ISLAND SMILE
From islandsmile.org
MEXICAN DEVILED CHICKEN | POLLO A LA DIABLA
From themountainkitchen.com
RACHAEL'S DEVILED CHICKEN AND/OR CRAB - RACHAEL RAY …
From rachaelrayshow.com
SRI LANKAN DEVILLED CHICKEN - HUNGRY LANKAN
From hungrylankan.com
BAG 'N SEASON® DEVILED CHICKEN | MCCORMICK
From mccormick.com
EASY DEVILED CHICKEN RECIPE - RESTLESS CHIPOTLE
From restlesschipotle.com
DEVILED CHICKEN | THE ENGLISH KITCHEN
From theenglishkitchen.co
DEVILED CHICKEN - DAIRY FREE RECIPES
From fooddiez.com
DEVILED CHICKEN RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
RACHAEL'S DEVILED CHICKEN AND/OR CRAB RECIPE | RACHAEL RAY
From rachaelray.com
DEVILED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
DEVILLED CHICKEN - YOUGOFOOD
From yougofood.com
DEVILED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
BEST DEVILED CHICKEN THIGHS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT IS DEVILED CHICKEN? (WITH PICTURES) - WISEGEEK
From delightedcooking.com
ITALIAN-STYLE DEVILED CHICKEN WITH PESTO RICE & BALSAMIC ONIONS
From blueapron.com
DEVILED CHICKEN | RECIPE
From worldfoodwine.com
DEVILED CHICKEN SPREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DEVILED CHICKEN | RECIPES WIKI | FANDOM
From recipes.fandom.com
CHICKEN DEVEL (SRI LANKAN DEVILLED CHICKEN) | AUTHENTIC SRI LANKAN …
From cookingtoentertain.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love