Chicken In Baskets Recipes

CREAMED CHICKEN IN A BASKET

Steps:

• Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions., Remove chicken from bones; cut into cubes and set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth (save remaining broth for another use)., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add reserved broth, nutmeg, pepper and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from the heat; stir in the mushrooms, water chestnuts, pimientos, lemon juice and chicken. Return to the heat. Gradually stir in cream and heat through (do not boil). Spoon into pastry shells.

CHICKEN IN POTATO BASKETS

Steps:

• In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside., In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts., Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.

CHICKEN SALAD IN BASKETS

Steps:

• In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving., Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp. , Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.

CHICKEN'S EGG EASTER BASKET

Steps:

• Dip cupcake into the icing; let excess drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
• Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
• Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

CHICKEN IN THE BASKET

Steps:

• For chicken, combine flour and spices.
• Dip chicken into egg whites and then coat with flour mixture.
• Brown in melted butter/margarine.
• Prepare basket by cutting off top of bread and scooping out the inside, leaving a shell big enough to hold the chicken.
• Keep top of bread but discard inside or use for something else.
• Mix all sauce ingredients together.
• Coat the inside of the bread with all the sauce.
• Place the chicken pieces inside the bread.
• Place the top of bread back on.
• Cover with foil.
• Place on cookie sheet and bake at 325 for about 1 hour.
• Cut into wedges to serve.

CHICKEN IN A BASKET

Steps:

• Heat oven to 425°F.
• Wash & pat dry chicken.
• Mix cheese, salt and pepper.
• Dip chicken in margarine.
• Coat chicken with cheese mixture.
• Place chicken skin side down in greased baking pan.
• Pour remaining margarine over chicken.
• Bake uncovered for 30 minutes.
• Turn chicken; bake additional 20 minutes or until done.
• Serve hot or cool.

AIR-FRYER CHICKEN WINGS

Steps:

• Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne., Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.

CHICKEN TIKKA MASALA

Steps:

• In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.