Roquefort Blue Cheese Chicken Oamc Food

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PARSLEY PARMESAN CHICKEN (OAMC)



Parsley Parmesan Chicken (Oamc) image

Having this chicken in the freezer precooked makes a nice dinner when time is short but you still want a nice sit down dinner. Recipe is for three meals. Time to make does not include marinading.

Provided by Chef Buggsy Mate

Categories     Chicken Breast

Time 1h40m

Yield 3 meals, 4-6 serving(s)

Number Of Ingredients 8

3/4 cup Italian salad dressing
8 -9 lbs chicken parts
1 1/2 cups parmesan cheese, grated
1 cup dry breadcrumbs
1/3 cup parsley flakes
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
3/4 teaspoon pepper

Steps:

  • ASSEMBLY DIRECTIONS:.
  • Pour salad dressing in a large bowl.
  • Add the chicken parts to the dressing, coating well.
  • Cover and chill about 4 hours, or overnight.
  • Turn the chicken in the dressing occasionally.
  • Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet. Spoon excess dressing over the chicken.
  • Bake at 350 degree oven for one hour, or until thickest piece is done.
  • FREEZING AND COOKING DIRECTIONS:.
  • Remove from oven and cool.
  • Put baked chicken pieces into a freezer bag.
  • Lable and freeze.
  • TO SERVE:.
  • Place chicken on a heavy foil lined cookie sheet. Warm in a 400 degree oven for 10 minutes or until warmed through.

CHICKEN WITH ROQUEFORT CREAM SAUCE



Chicken with Roquefort Cream Sauce image

Provided by Nana K. Varnedoe

Categories     Cheese     Chicken     Dairy     Poultry     Low Carb     Quick & Easy     Spring     Bon Appétit     Paris     France

Yield Serves 4

Number Of Ingredients 8

3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
1 cup whipping cream
1/4 cup dry white wine
5 garlic cloves, minced
1 teaspoon herbes de Provence or dried thyme, crumbled
3/4 cup crumbled Roquefort cheese
Chopped fresh chives

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
  • Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.

ROQUEFORT BLUE CHEESE CHICKEN - OAMC



Roquefort Blue Cheese Chicken - OAMC image

This is a wonderful company comes to dinner pull out of the freezer dinner. Good for cooking for now too!

Provided by TishT

Categories     Chicken Breast

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 6

8 chicken breasts, halved if desired
salt and pepper, to taste
1/4 lb butter
2 pints sour cream
1 lb crumbled Roquefort cheese or 1 lb blue cheese
4 -6 garlic cloves, pressed

Steps:

  • Season chicken breasts with salt and pepper.
  • Brown in skillet on both sides in butter.
  • Mix together sour cream, cheese and garlic.
  • Arrange in shallow baking dish.
  • Pour over cheese mixture over chicken.
  • Freeze.
  • To serve, defrost and bake at 350°F for 45 minutes.
  • Good served with buttered egg noodles!

Nutrition Facts : Calories 808.7, Fat 66.4, SaturatedFat 37.1, Cholesterol 224.9, Sodium 1260, Carbohydrate 6.5, Sugar 0.2, Protein 46.3

BOBBY FLAY'S CHICKEN WITH ROQUEFORT



Bobby Flay's Chicken With Roquefort image

This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.

Provided by Jeff Gordinier

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/4 cup clover honey
1/2 cup aged sherry vinegar
Kosher salt and ground black pepper
8 tablespoons (1 stick) unsalted butter at room temperature
1/4 cup crumbled Roquefort cheese at room temperature
4 skin-on boneless chicken breasts, 8 ounces each
2 tablespoons canola oil
4 sprigs fresh rosemary, plus more for garnish.

Steps:

  • Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
  • Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
  • Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
  • Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram

LEMONADE CHICKEN (OAMC)



Lemonade Chicken (Oamc) image

Make and share this Lemonade Chicken (Oamc) recipe from Food.com.

Provided by I love recipes

Categories     Chicken Breast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs boneless skinless chicken, cut into 1 inch pieces
1 (12 ounce) can frozen lemonade, thawed
2 tablespoons oil
6 tablespoons catsup
2 tablespoons vinegar
1 cup water
6 tablespoons brown sugar
2 tablespoons cornstarch

Steps:

  • Brown Chicken in oil.
  • Combine all ingredients except cornstarch and bring to a boil.
  • reduce heat.
  • cover and simmer about 40 minutes until tender.
  • combine cornstarch with 1/2 Cup COLD water and mix until blended.
  • Stir mixture into chicken mixture until thick and bubbly.
  • Allow to cool if you want to freeze it. If frozen, may need a little extra water when reheating. Serve over rice or noodles. Great with frozen green beans mixed in!

Nutrition Facts : Calories 357.3, Fat 5.7, SaturatedFat 1.1, Cholesterol 99, Sodium 242.9, Carbohydrate 35.9, Fiber 0.1, Sugar 32.7, Protein 39.7

BAKED BLUE CHEESE CHICKEN



Baked Blue Cheese Chicken image

Excellent! If you like blue cheese you will love this dish. I make it often for just the family or dinner parties and everyone always comments on how good it is. I like to serve this chicken with baked potatoes or a rice dish and a green salad. Enjoy!

Provided by Anita Harris

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 lb blue cheese, crumbled
1 pint sour cream
4 cloves fresh garlic, minced
4 -6 large boneless skinless chicken breasts
1 cup fine breadcrumbs
1 egg, beaten
1/2 cup flour
2 tablespoons butter
2 tablespoons vegetable oil
salt

Steps:

  • Mix together the blue cheese, sour cream and garlic; set aside.
  • Lightly salt chicken breasts.
  • Dredge each one in the flour, dip in the beaten egg, then roll in the bread crumbs.
  • Place the butter& oil in a non-stick skillet and heat over medium-high heat.
  • Brown chicken breasts on both sides then place in a lightly greased baking dish.
  • Pour the blue cheese mixture over the breasts.
  • Cover and bake in a preheated 350 degree oven for 45-60 mins or until chicken is tender.

BACONY BLUE CHEESE CHICKEN PASTA



Bacony Blue Cheese Chicken Pasta image

Make and share this Bacony Blue Cheese Chicken Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb pasta rigatoni pasta or 1 lb penne
3 tablespoons butter
splash white wine, if desired
3 cups yellow onions, sliced very thin
4 chicken breast halves (approx 4 ounces each)
salt and pepper
1 -2 tablespoon olive oil
4 -6 ounces crumbled blue cheese
1 tablespoon fresh rosemary, finely chopped
4 pieces bacon, cooked and chopped
1 cup shredded parmesan cheese
garlic salt
pepper

Steps:

  • Begin by cooking the pasta per package instructions.
  • In a large sauce pan over medium heat add 3 tablespoons butter and, if desired, a splash of white wine.
  • Add to the sizziling butter the sliced onions, stirring every 5 minutes for a total of 25 minutes, or until they turn a caramel color.
  • Season breasts with salt and pepper. Broil chicken breasts halves about 12 minutes, flipping halfway through until cooked; careful not to overcook. Breasts may, also, be grilled or pan fried.
  • When the pasta is cooked, drain and place in a large bowl while hot. Stir in the olive oil. Over the pasta, evenly sprinkling the blue cheese letting the cheese melt.
  • Slice the chicken into strips. Place over pasta and cheese. Sprinkle over 1 tablespoon fresh chopped rosemary and the cooked, chopped bacon.
  • Add the caramelized onions to the pasta and chicken, gently toss and season with a few shakes of garlic salt and pepper. Top each serving with Parmesan.

Nutrition Facts : Calories 961.9, Fat 42.8, SaturatedFat 20.1, Cholesterol 213.8, Sodium 995.7, Carbohydrate 94.3, Fiber 5.9, Sugar 7.6, Protein 49.3

ROQUEFORT CHICKEN BREAST



Roquefort Chicken Breast image

Make and share this Roquefort Chicken Breast recipe from Food.com.

Provided by Denise in NH

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

8 boneless skinless chicken breast halves
1/2 lb Roquefort cheese or 1/2 lb blue cheese, crumbled
salt and pepper
4 tablespoons butter
1 pint sour cream
1 -3 teaspoon minced garlic (I love garlic and use a lot)

Steps:

  • Season chicken with salt& pepper.
  • Lightly brown on both sides in butter.
  • Place chicken in a 13x9 baking dish that has been sprayed with cooking spray (pam, etc.).
  • In bowl, mix sour cream, garlic and cheese and pour over chicken.
  • Bake at 350 for 45 minutes- 1 hour.
  • Enjoy!

SHRIMP PUFFS - OAMC



Shrimp Puffs - OAMC image

For the holidays, this recipe is a life saver. You can pull this appetizer out of the freezer and have ready for guests quickly. You can also use frozen or canned crabmeat!

Provided by TishT

Categories     Crab

Time 1h

Yield 24 appetizers, 24 serving(s)

Number Of Ingredients 10

6 slices firm white bread (Pepperidge Farm is good)
1 lb uncooked frozen shrimp, deveined and shelled
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups gruyere cheese or 1 1/2 cups havarti cheese, shredded
1 teaspoon lemon, zest of
1 teaspoon dried dill weed
1 dash pepper
3/4 cup mayonnaise

Steps:

  • Preheat oven to 300°F Using small cookie cutter, cut out four rounds from each slice of bread.
  • Place on cookie sheet and bake in oven for 10-15 minutes or until bread is crisp and dry, turning bread rounds over once halfway through baking time.
  • Cool on wire rack.
  • Heat butter and olive oil in heavy skillet and cook garlic and shrimp just until shrimp curl and turn pink.
  • Remove from heat and set aside for 10-15 minutes to cool slightly.
  • In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper.
  • Finely chop shrimp and add to cheese mixture.
  • Top bread rounds with shrimp mixture, mounding and smoothing the shrimp.
  • Freeze in single layer on baking sheet, then store in freezer container in single layer.
  • When ready to eat, bake puffs, frozen, in preheated 400F oven for 10-13 minutes until golden brown and bubbly.
  • Serve immediately.
  • You can also bake the puffs without freezing them, in a 400F oven for 8-9 minutes.

Nutrition Facts : Calories 101.6, Fat 6.1, SaturatedFat 2.1, Cholesterol 47.4, Sodium 163.3, Carbohydrate 5.1, Fiber 0.2, Sugar 0.8, Protein 6.5

APRICOT CRESCENT ROLLS FOR OAMC



Apricot Crescent Rolls for OAMC image

It's always nice to have some crescent rolls in the freezer. They only take about 15 minutes out of the freezer to make for a tasty addition to dinner or buffet

Provided by TishT

Categories     Breads

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

1/2 cup soft butter
1 (6 ounce) package softened cream cheese
3/4 cup sifted flour
1/8 teaspoon salt
1 tablespoon cold water
1/2 cup apricot preserves (2 tbsp per crescent)
1 cup walnuts, finely chopped
confectioners' sugar, to taste

Steps:

  • Cut together butter and cream cheese.
  • Mix into the butter mix the flour, salt and water.
  • Mix with fork until well blended.
  • Chill at least 1 hour.
  • Roll into thin rectangle on a well-floured board.
  • Cut into 30 2 1/2 X 3" rectangles.
  • Spread each piece with 2 tbsp apricot preserves.
  • Sprinkle with chopped nuts.
  • Roll up from one corner and bend ends to form crescents.
  • Put folded side down on cookie sheet and bake at 450°F for 10 minutes.
  • When cool, sprinkle with confectioners' sugar.
  • Freeze.
  • Thaw in about 15 minutes.

Nutrition Facts : Calories 96.3, Fat 7.6, SaturatedFat 3.3, Cholesterol 14.4, Sodium 57.3, Carbohydrate 6.6, Fiber 0.4, Sugar 2.6, Protein 1.3

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