Chicken Breast Victoria Recipes

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

CHICKEN VICTORIA

Steps:

• Preheat oven to 350 degrees.
• Lay chicken breasts open on cutting board.
• Sprinkle each breast with seasoning salt.
• Lay one slice of ham on each chicken breast.
• Roll each chicken breast the short way starting at the thickest end.
• Roll one slice of bacon around each chicken/ham roll and secure in place with a toothpick.
• Place the chicken rolls in a square baking dish.
• Spoon on globs of sour cream and cream of chicken soup over the chicken rolls. Cover with tin foil.
• Place in preheated oven and bake for 25-30 minutes, until chicken is cooked through.
• Remove chicken from baking dish and place on serving platter. Cover to keep warm.
• Stir sour cream and cream of chicken soup together to make gravy. Serve gravy with the chicken and for mashed potatoes.
• Eating the bacon is optional. Some love it, others don't!
• To make more servings, add one chicken roll (with ham and bacon) for each person. If serving more than six, double the amount of sour cream and cream of chicken soup to ensure enough gravy for mashed potatoes.

CREAMY MUSHROOM CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

CHICKEN BREAST VICTORIA RECIPE

Steps:

• In a large saucepan, melt 1/4 cup butter and stir in 1/4 c. flour to make a roux. In another pan, heat cream. slowly add cream to roux and stir over medium heat until sauce thickens. set aside. Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper. Heat 1/4 C. butter in a 10-12 inch skillet, add chicken and saute until golden brown, about 4 minutes on each side. Remove chicken to serving plate and keep warm in a low oven. Melt remaining butter in same skillet. Add mushrooms and shallot, saute 2-3 minutes. Add shrimp and crab meat. Cook until shrimp is opaque. Add wine, bring to a brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency of a heavy cream soup. Pour sauce over chicken and serve.