English Muffin Chicken Food

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ENGLISH MUFFIN CHICKEN



English Muffin Chicken image

Make and share this English Muffin Chicken recipe from Food.com.

Provided by Richard-NYC

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt and pepper
1 cup plain yogurt
1 cup Dijon mustard
4 English muffins (Made into crumbs using blender or food processor)
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
1 dash cayenne pepper

Steps:

  • Season chicken with salt and pepper.
  • Combine yogurt and mustard.
  • Marinate chicken in mixture for about 20 minutes.
  • Combine crushed muffins, cheese, parsley and pepper.
  • Remove chicken from yogurt mixture shaking off excess.
  • Dredge chicken in english muffin crumbs.
  • Place breaded chicken on cookie sheet and bake at 450 degrees for about 25 minutes.
  • Chicken will be golden brown.

ENGLISH MUFFINS



English Muffins image

Provided by Alton Brown

Time 57m

Yield 8 to 10 muffins

Number Of Ingredients 10

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Steps:

  • In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
  • Preheat the griddle to 300 degrees F.
  • Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

PARMESAN CHICKEN



Parmesan Chicken image

Categories     Chicken     Bake     Kid-Friendly     Quick & Easy     Dinner     Parmesan     Healthy     Gourmet     Small Plates

Number Of Ingredients 10

3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon unsalted butter, melted
Special equipment:
Special equipment: parchment paper

Steps:

  • Preheat oven to 450°F and line a baking sheet with parchment.
  • Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
  • Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
  • Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

CHICKEN CHEESE ENGLISH MUFFINS



Chicken Cheese English Muffins image

Make and share this Chicken Cheese English Muffins recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 6

9 ounces chicken breasts, strips, cooked
2 tablespoons pesto sauce
1 tablespoon butter, melted
3 English muffins, split and toasted
2 tablespoons bacon, cooked, in pieces
3/4 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 350*.
  • In medium bowl, stir together chicken, pesto and melted butter until chicken is evenly coated.
  • Place english muffin halves, cut side up, on baking sheet.
  • Divide chicken mixture smong muffins.
  • Bake about 10 minutes or until heated through.
  • Top with bacon pieces; sprinkle with mozzarella cheese.
  • Bake 2 to 3 minutes more until cheese is melted and bubly.

EASY ENGLISH MUFFINS



Easy English Muffins image

This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 3h34m

Yield 6

Number Of Ingredients 8

1 ½ teaspoons active dry yeast, divided
2 cups all-purpose flour, divided, plus more for rolling
¾ cup warm water, divided
2 teaspoons vegetable oil
1 teaspoon kosher salt
1 egg white
2 tablespoons cornmeal, or as needed
¼ cup clarified butter (ghee)

Steps:

  • Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
  • Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
  • Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
  • Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 34.5 g, Cholesterol 21.9 mg, Fat 10.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 331.8 mg, Sugar 0.2 g

ENGLISH MUFFIN CHICKEN PIZZA



English Muffin Chicken Pizza image

My children love this snack and they can make them themselves. I got this recipe from the grocery store.

Provided by bmcnichol

Categories     Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 4

6 English muffins
3/4 cup pizza sauce
12 slices deli chicken breasts
12 slices mozzarella cheese

Steps:

  • Preheat oven to 350.
  • Halve the english muffins and spread each with 1 tablespoon pizza sauce.
  • Add one slice of chicken and top with one slice of cheese.
  • Place on baking sheet and bake for 10 minutes or until cheese is melted.
  • We have also toasted the muffins and cooked these in the microwave.

Nutrition Facts : Calories 163, Fat 7.3, SaturatedFat 4.1, Cholesterol 22.8, Sodium 377.5, Carbohydrate 15, Fiber 1.1, Sugar 2.7, Protein 9.2

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