Festive Chicken Supreme Food

CRISPY BAKED CHICKEN SUPREME

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
• Place the chicken breasts into the prepared pan.
• Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
• Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
• Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
• Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
• Distribute the butter slices over the top of the crumbs.
• Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

CHICKEN SUPREME

Steps:

• Bring the chicken to room temperature. Lay out on your cutting board and pat dry.

CHICKEN SUPREME

Steps:

• Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.
• Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.
• Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.
• Turn the chicken over, half-cover the pan and cook for 5-10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

CHICKEN SUPREME WITH TRUFFLE AND SAGE

Steps:

• For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
• Preheat the oven at 350 degrees F.
• In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
• For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
• Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
• Preheat the oven at 350 degrees F.
• Cut the artichokes in half.
• In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

FESTIVE CHICKEN SUPREME

Steps:

• 1 1/2 hours before serving: On waxed paper, coat breasts with flour. Preheat oven to 375@.
• In 12" skillet over medium high heat in oil, cook chicken until lightly browned on all sides.
• In 3 qt casserole, mix wine, soup, blue cheese, salt & pepper. Arrange chicken in mix & spoon mix over chicken to coat. Bake 30 minutes uncovered.
• Prepare asparagus by trimming & cutting in half. rinse with cold water & drain.
• Remove casserole from oven & arrange asparagus over & between chicken. Cover tightly with foil & bake for 30 minutes or until fork tender.
• Place pimento on top of chicken & serve.

CHICKEN SUPREME

Steps:

• Heat oven to 350 degrees F.
• Saute chicken in butter until lightly browned.
• Place chicken in greased 8x8 baking dish.
• In skillet, saute mushrooms until lightly browned; add sour cream and soup.
• Cook and stir for 1 minute, scraping bits from bottom of pan.
• Add garlic salt and paprika.
• Pour mixture over chicken.
• Bake for 30-35 minutes, until juices run clear.
• Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.

FESTIVE STUFFED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
• Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
• Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.

CHICKEN SUPREME

Steps:

• Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
• In same pan fry bacon until golden.Remove from pan.
• Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
• Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
• Serve with white rice.