Buffalo Chicken And Spinach Crostini Recipes

BUFFALO CHICKEN CROSTINI BITES

Steps:

• Prepare cooked chicken breast as desired, then shred.
• Once chicken is cooled, toss the chicken breast into the buffalo sauce and set aside.
• Spread a small spoonful of the ranch dip over the crostini.
• Top the crostini with the shredded buffalo chicken.
• Chill until ready to serve!

CRIMINI RAGU WITH SPINACH CROSTINI AND CHICKEN RAGU WITH WHOLE WHEAT PASTA

Steps:

• Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
• Heat oven to 350 degrees F.
• Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
• Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped
• While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.
• Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
• When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.
• Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately.

SPINACH-TOPPED BUFFALO CHICKEN

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow dish, beat egg and 2 tablespoons of the Buffalo wing sauce with whisk. In another shallow dish, stir Bisquick mix, cornmeal and Italian seasoning. Dip chicken in egg mixture, then coat with Bisquick mixture.
• In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, or until golden brown on outside and no longer pink in center.
• Meanwhile, in small bowl, mix remaining Buffalo wing sauce and the French dressing. Top each chicken breast with 1/4 cup spinach and 1 tablespoon cheese. Drizzle each with 2 tablespoons dressing mixture.

GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI

Steps:

• In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
• Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
• Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
• Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
• Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
• Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn't get too dark; it will continue to brown even as it cooks over indirect heat. You're looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
• Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You'll need to keep your eye on the grill heat as you cook. If you've got a thermometer on your grill cover, you're looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it's not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
• Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
• Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
• Place bread slices on grill and cook until lightly charred, about 1 minute per side.
• To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.

SPINACH AND PARMESAN CROSTINI

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.