Tampilkan postingan dengan label Baked Chicken. Tampilkan semua postingan
Tampilkan postingan dengan label Baked Chicken. Tampilkan semua postingan

Rabu, 18 November 2009

Baked Chicken Recipes - Would You Like My Amazing Chicken Pie Recipe?

It is no wonder that baked chicken recipes have become so popular. After all, it has a low fat content, is readily available and has a pleasant flavor and a nice mild texture when prepared properly.

Unfortunately, the very mild texture of most supermarket chicken will be too bland for most palates if the cook doesn't "jazz it up" a bit. Fortunately, even simple seasonings work wonders on chicken. Since the flavor options are limitless, chicken can be your "blank canvas" to create some culinary masterpieces with different flavors each time.

One of my very favorite baked chicken recipes is my Chicken Pie Recipe. I currently have a dear friend who is seriously ill. I love to see her face light up when I walk in with my Chicken Pot Pie! This is one of those wonderful "Comfort Foods" that just tend to make you feel that all is well while you are eating it. Fabulous on a chilly day, preferably next to the fireplace!

I don't like to use a bottom crust. I like to top is with a wonderful, easy puff pastry topping called Bladerdeeg - which originated in the Netherlands. This recipe makes enough for two pies, I usually freeze half. Be sure to cut attractive "vents" in the top. I always make a little heart out of some scraps of dough and put it in the middle before I bake it. My friend Susie loves that part! Enjoy!

Baked Chicken Recipes: Chicken Pie Recipe

* 1 cup potato, diced
* 1 cup onion, diced
* 1 cup celery, diced
* 1 cup carrot, diced
* 1/3 cup melted butter
* 1/2 cup all-purpose flour
* 2 cups chicken broth
* 1 cup half-and-half
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 cups chicken, cooked and diced
* 1 cup green peas

1. Preheat your oven to 400 degrees F.
2. Making sure that you start with a rather large pan, saute all the veggies (except the peas) in the melted butter for about 10 minutes.
3. Add the flour and stir well. Keep stirring for one minute.
4. Combine the broth with the half and half and stir this gradually into your veggies.
5. Cook over medium heat - keep stirring - until thick and mixture is bubbling.
6. Now stir in salt, pepper, chicken and peas. Thoroughly combine.
7. Pour everything into a shallow 2 quart baking dish and top with rolled out puff pasty of your choice - or use the Bladerdeeg recipe below. I usually use the lid of my dish as a guide to cut out the perfect size topping of puff pastry.
8. Bake for about 45 minutes until top is nicely browned and the filling is bubbling.

Netherlands Puff Pastry (Bladerdeeg)

1 1/2 cups flour
1 cup butter
1/2 cup sour cream

I usually use the food processor for this. Simply cut the butter into the flour until the mixture looks like crumbs and stir in the sour cream. Turn this out onto a floured surface and knead until it holds together. Form into a disk and wrap with plastic wrap. Put it into the frig for at least two hours or make it the day before. Roll out half and freeze half for another pie!

I truly hope you will enjoy one of my favorite baked chicken recipes!

Lynne Klosterman

Lynne loves to please her friends and family with her cooking. She also loves to read and write about cooking and is creating some fun sites with some of her favorite recipes and tips. Lynne is also crazy about cats and travel, so watch for some great information on those subjects, too!
http://www.BakedChicken-Recipes.com
http://www.GourmetItalian.org

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Find More : Baked Chicken , Recipe Chicken , Restaurant Chicken , chicken recipes

Jumat, 13 November 2009

Instant Mashed Potatoes Coated Baked Chicken Recipe

Today I'm going to show you how to make Chicken in a whole new way! Well, ok - I'm sure you've made shake and bake before, but this is even better - and you don't even have to buy a seasoning packet. Sometimes the best recipes are invented by accident because you have either limited time or limited ingredients. We watch a lot of shows on the Food Network, but sometimes I wish they'd have just one show that helps real people cook better with the ingredients they have. Yeah, I know - they had that doorknockers one a few years back where the guy shows up and makes dinner out of what's in the fridge, but he's still making semi-gourmet stuff. I want to know what I can make out of what I have when I get home from work at 5:30, and I'd like to be eating it by 6:15 if possible. I was making a quickie dinner tonight as I often do - and as luck would have it I saw a recipe on a box that was actually new, different - and that I'll try this week.

I like chicken, and we always seem to keep many 4 lb bags of boneless "chicken tenders" in the freezer for all kinds of purposes. This recipe is the perfect quick meal because all you have to do is put some frozen boneless skinless chicken in your microwave and defrost it about half way - and then pre-heat your oven to 375.

These are the ingredients you're going to need:

* 1 cup instant mashed potatoes

* boneless skinless chicken

* seasonings (salt, pepper, garlic and/or onion powder)

* butter or margarine

While you've gotten this stuff around your chicken should be thawing out in the microwave. When I say you want it about half way (or more) thawed out - I mean it should be pliable, but you should be thawing it out not cooking it. You shouldn't have the ends turning white and cooking - they'll get hard or rubbery in the oven. I freeze nearly all my meat and thaw out only what I need when I need it.

Get a 9 x 13 baking dish and grease it up with some oil - we like olive oil. You're going to take either a very large mixing bowl or a big ziploc baggie and put the instant mashed potatoes in it. Add your salt, pepper, and any other seasonings you want to taste in the bag or bowl. You're going to place one chicken breast piece in at a time and shake it up coating with the instant mashed potatoes mixture. Then place each in the greased baking dish. How many chicken pieces you use depends on how many people you're serving. If you are using the "chicken tenders" like us - then usually 2-3 pieces per person is fine. If you're using an entire "chicken breast" I would use one per person.

Once you get them all coated and in the pan - add a little pat or 1/2 tsp of butter or margarine on top of each one to melt in as they bake. Bake 35-40 minutes on 375, how long depends on how many pieces of chicken you use. You want to take the chicken out when nice and tender - not "crispy" (unless you like it that way).

Twist the recipe:

If you've read my other recipes than you know I love to "twist" or have multiple variations of the same thing. This is because you can't have everything on hand all the time. So - instead of instant mashed potatoes you could use saltines, or ritz crackers, or even club crackers. Also you could add some veggies like carrots or potatoes to the pan and bake an entire meal at once ready to serve! If I did this I would add a cup of either water or chicken broth to the bottom of the pan and cover with foil to steam the veggies nice and moistly as the chicken bakes.

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at top jokes!

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John T Pratt - EzineArticles Expert Author
Find More : Baked Chicken , Recipe Chicken , Restaurant Chicken , chicken food , make Chicken , chicken bakes , chicken breast , chicken salt