Easy Deviled Chicken Food

EASY DEVILED CHICKEN

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.

DEVILED CHICKEN BREASTS

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.

DEVILED CHICKEN THIGHS

Steps:

• Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
• Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
• In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
• Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
• Transfer to a large platter and serve.

DEVILED CHICKEN

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.

DEVILED CHICKEN FRANCESE

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

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.

EASY DEVILED EGGS

Steps:

• Cut eggs lengthwise into halves.
• Slip out yolks and mash well with a fork.
• Mix in remaining ingredients.
• Fill whites with yolk mixture, heaping it up lightly.

DEVILED CHICKEN THIGHS

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.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

SCOTTISH DEVILED CHICKEN

Steps:

• Pre-heat the oven to 350.
• Place chicken in a shallow, oven-proof dish.
• Mix the jam, mustard, cayenne and garlic until smooth.
• Add the ketchup, Worcestershire sauce, soy sauce, salt and pepper and pour over the chicken pieces, making sure they are evenly coated.
• Place the lid on the dish and bake in the oven for one hour.

DEVILED CHICKEN

Steps:

• Add chili powder and curry powder in to the heated oil and stir until browned
• Add curry leaves, garlic, ginger and green chilies.
• Then add the chicken pieces and let the chicken get coated with the spices well.
• Cover the pan and leave for about 20 mins in low heat the chicken is done
• Add the onion rings in and fry for about 2-3 mins until the onions are ready.

DEVILED CHICKEN DRUMSTICKS

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.