Roasted Chicken Supreme Food

CHICKEN SUPREME

Steps:

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

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.

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:

• In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13x9-in. baking dish coated with cooking spray., Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°.

BUTTER-ROASTED SUPREME OF CHICKEN WITH WILD MUSHROOM & POTATO GRATIN

Steps:

• To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.
• Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid - reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.
• Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.
• For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.
• Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.
• To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.
• Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

SUPREME CHICKEN

Steps:

• In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
• Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

CHICKEN SUPREMES IN PARCHMENT WITH ROASTED SQUASH SAUCE AND BABY BOK CHOY

Steps:

• Make the Chicken: Season the chicken with salt and pepper.
• Using scissors, round off the 4 corners of the parchment paper squares to make large circles (don't worry about the circle being perfect). Arrange each breast, slightly off center, on the paper circles, with the smooth rounded sides up. Fold one end of the paper over each breast, to make half-moon shapes. (The breasts should be horizontal to the folds.) Make 1/4-inch folds all around the open ends and press to crimp and seal. Close the final crimp with a paper clip. Place packages on a baking sheet and refrigerate until ready to use.
• Make the Sauce: Heat the oil in a saucepot over medium heat. Add the shallot and garlic and cook, stirring, until soft, about 3 minutes. Add the roasted squash and fennel and season with salt, to taste. Cook, scraping the bottom of the pot with the wooden spoon to loosen any bits, about 3 to 4 minutes. Raise the heat to high, add the sherry, and cook, stirring, until completely evaporated. Add the chicken stock, bring to a boil, reduce the heat to a simmer, and cook for 7 minutes. Season with pepper. Remove from the heat and let cool.
• Puree the sauce in a blender and strain it through a fine-mesh strainer lined with cheesecloth. (The sauce and can be made a day in advance.)
• When ready to serve: Arrange a rack in the center of the oven and preheat to 400 degrees F.
• Bake the chicken packages until puffed and lightly browned, about 20 minutes.
• Heat the sesame oil in a skillet over medium-high heat. Add the bok choy, season with salt, and cook until lightly browned, about 2 minutes. Add the soy sauce and chicken stock, cover, and cook until soft but still firm in the center, about 5 minutes. Remove from the heat.
• Meanwhile, reheat the sauce in a small saucepan and season with salt and pepper, to taste.
• Divide the chicken packages among 4 plates. Using scissors, cut an "X" in the top of each package and pull back the edges to reveal the chicken. Spoon 2 to 4 tablespoons of the sauce over the chicken, and nestle 2 halves of the bok choy beside the chicken. Garnish with the cilantro sprigs and serve immediately.

BAKED CHICKEN BREASTS SUPREME

Steps:

• In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight., Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs. , Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

ROASTED CHICKEN SUPREME

Steps:

• Place chicken on a roasting rack in a small roasting pan.
• In a small saucepan, combine remaining ingredients. Heat until butter melts and honey dissolves. Pour over chicken.
• Roast in 325F oven for 1 hr and 15 min, basting every 10-15 minutes. Raise temp to 375F and bake 15 min longer.
• Allow chicken to rest 10 minutes before carving; serve with pan juices poured over.

OVEN-BAKED SUPREME CHICKEN

Steps:

• Preheat ovent to 350 degrees.
• In four different small mixing bowls, place flour and seasoned salt, beaten egg and water and bread crumbs and cheese.
• Beginning with the butter, dip the chicken breast into each of the 4 bowls, ending with the crumb and cheese mixture.
• On a rack placed in a shallow baking dish, arrange breasts close together.
• Bake 45 minutes or until chicken is tender.
• Remove from oven, turn heat to"broil" and slip chicken under broiler for a few minutes to lightly brown crust.