ROASTED MAYONNAISE CHICKEN DINNER
A complete dinner in one pot, Roasted Mayonnaise Chicken Dinner is a whole chicken basted with a mayonnaise sauce and roasted on bed of potatoes, carrots, and onions.
Provided by Lord Byron's Kitchen
Categories Main Course
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F.
- Wash and pat the chicken dry with paper towels. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Insert a sprig of rosemary, thyme, and sage into the cavity. Use butcher's twine to tie the legs together. Set aside.
- Place the potatoes, carrots, onions, water, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and two sprigs each of the sage, rosemary, and thyme into the Dutch oven. Stir to combine and distribute so that there is an even layer of veggies.
- Place the chicken on top of the veggies. Cover with a lid and roast for 20 minutes.
- In the meantime, whisk together the mayonnaise, cider vinegar, Worcestershire sauce, dried red chili flakes, and the remaining salt and pepper. Set aside.
- After 20 minutes, remove from the oven and baste the chicken with half of the mayonnaise mixture. Keep the lid off. Return to oven for another 20 minutes.
- Once again, remove from oven and baste with the remaining mayonnaise mixture. Return to oven for another 20 minutes.
- Check that the temperature of the chicken is 165 degrees F. If not, return to oven for a few more minutes until done. If the chicken is browning too much, loosely tent with aluminum foil.
- Once done, remove from oven and let rest for five minutes. Lift out the chicken and carve. Use a slotted spoon to retrieve the vegetables. Serve immediately.
Nutrition Facts : Calories 427 kcal, Carbohydrate 10 g, Protein 2 g, Fat 42 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 1312 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MAYONNAISE LOVER'S CHICKEN
Jennifer Rytting of West Jordan, Utah recalls: "My father-in-law was looking for a good chicken marinade when a friend suggested mayonnaise with Italian dressing. He added the ham and cheese on his own, and we can't get enough of it! You'd never guess this BBQ is so easy and so fast!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine salad dressing and 1/2 cup mayonnaise. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade. , Top each piece of chicken with a slice of ham and cheese. Grill, covered, 1-2 minutes longer or until cheese is melted., In a small bowl, combine the mustard, honey and remaining mayonnaise. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 43g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 675mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.
LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)
Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!
Provided by Danielle Sepsy
Categories main-dish
Time 1h50m
Yield 4 servings (or 2 with leftovers)
Number Of Ingredients 13
Steps:
- Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
- If necessary, trim the chicken breasts and butterfly them if they are very thick.
- Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
- When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
- Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
- Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
- Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
- Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.
MAYONNAISE CHICKEN
This is a recipe my grandmother used to make for us all the time. I'm talking about in the late 1950's and early 1960's. I remember how good it was either hot or cold. Hope you'll try it and see!
Provided by awilliams234
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Mix mayonnaise with milk. Wisk until smooth.
- 2. Add 1/2 teaspoon salt and 1/4 teaspoon pepper to mayonnaise mixture. Mix well.
- 3. Dip each chicken piece into mayonnaise mixture until coated. Allow excess to drip off.
- 4. Roll chicken in bread crumbs until coated well. Place on foil lined baking sheet.
- 5. Bake at 375 degrees for 45 minutes. Raise heat to 425 and bake an additional 15 minutes to crisp crumbs.
Nutrition Facts : Calories 1021.4, Fat 66, SaturatedFat 17.7, Cholesterol 254.8, Sodium 1237.5, Carbohydrate 38.8, Fiber 2.2, Sugar 4.5, Protein 64.5
CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
- For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
- Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
- To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.
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