Chicken Royale Recipes

CHICKEN ROYALE

Steps:

• Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

CHICKEN ROYALE BAKE

Steps:

• Brown chicken in butter and oil.
• Remove and place in 3 quart casserole dish.
• In same skillet saute mushrooms.
• Stir in flour and cook for 3 minutes.
• Add soup, wine and water and simmer for 10 minutes or until sauce thickens.
• Stir in cream and seasonings.
• Pour over chicken and bake uncovered at 350 degrees for 1 hour.
• Stir in drained artichokes and bake 5 minutes more.

ROYAL CHICKEN

Steps:

• Wash the chicken legs and cut them into pieces.
• Cut the brown onion into bite-size pieces.
• Heat the wok then add 3 T oil.
• Stir-fry the brown onion until fragrant.
• Add the pieces of chicken and stir to mix.
• Add the carrots, the ketchup, the salt, the sugar and the 1/2 c water and bring them to a boil.
• Turn the heat to low and cover.
• Cook 20 minutes, or until the liquid is reduced to 1/2 cup.
• Add cornstarch and 1 T water to thicken, stir.
• Transfer to aserving plate and serve.
• Noter from the book:.
• When cooking the chicken, stir occasionally to prevent it from burning. If the liquid in the chicken mixture has not reduced to 1/2 c after 20 minutes of cooking, turn the heat to high; stir and cook until the liquid is reduced to 1/2 c.

CHICKEN ROYALE

Steps:

• Place the chicken breasts with skin side down on a work surface pound lightly with a meat mallet to an even thickness. For stuffing, combine the bread crumbs, onion, salt, pepper, poultry seasoning, 2 tablespoons butter, water and parsley. Place about 1/3 cup stuffing on each breast fold in half. Secure with toothpicks. Combine flour and paprika coat chicken. Place, skewered side down, in a greased 11-in. x 7-in. x 2-in. baking dish. Drizzle with remaining butter. Bake, uncovered, at 325° for 1-1/4 hours or until tender. Meanwhile, for sauce, sauté mushrooms and onion in butter until tender. Stir in flour, salt and pepper. Gradually add heavy cream. Cook and stir until bubbly cook and stir 1 minute more. Reduce heat add sour cream. Stir just until heated through do not boil. Serve over chicken.© Copyright Reiman Publications, 1993-1997

CHICKEN ROYALE RECIPE

Steps:

• Dredge all the chicken in the flour mixture and set aside Add the vegetable oil to the Instant Pot. Hit "Sauté" and Adjust to the "More" or "High" setting and wait for it to read "Hot." Add the chicken in batches and lightly brown for about 45-60 seconds on each side. Remove, set aside on a paper-towel lined plate and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference Melt the butter in the pot while deglazing (scraping) the bottom of it. Add the shallots and mushrooms and stir and set for 5 minutes. Then add the garlic and stir for about another minute. All the excess oil and butter will be absorbed by the mushrooms during this time Add the Marsala wine and garlic broth and stir and then add the chicken back to the pot and cover with the artichoke hearts and roasted red peppers Secure the lid, hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" High Pressure for 5 minutes. Meanwhile, pre-heat your oven to "Broil" Quick release when done. With tongs, carefully remove the now tender chicken and place in a 9x13 casserole dish, but leave the sauce in the pot. Hit "Keep Warm/Cancel" and then hit "Sauté" again As soon as it begins to bubble, add the cornstarch slurry and stir well. The sauce will begin to bubble and thicken very quickly. Allow for about 2 minutes while stirring frequently and then turn the pot off Add in the heavy cream and grated Parmesan, stir and let set until the bubbles die down before spooning it all over the chicken in the casserole dish Layer the sliced Prosciutto over the sauced chicken and then layer the Mozzarella over the Prosciutto and pop in the oven for 3-5 minutes until cheese is browned, about 3-5 minutes (keep an eye on it as ovens vary!) Serve on its own or over pasta, spaghetti squash, rice and/or vegetables Enjoy!

CHICKEN ROYALE

Steps:

• Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
• Roll cheese in walnuts.
• Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
• Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
• Serve with rice.
• *If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.

CHICKEN ROYALE

Steps:

• 1. Pound the chicken pieces down to a 1/4-inch thickness.
• 2. Roll the cheese quarters in walnuts.
• 3. Place one spinach leaf on each breast, top with a cheese quarter.
• 4. Fold the chicken around the spinach and cheese to form a mound. Sprinkle salt and pepper over the chicken.
• 5. Place the chicken in baking pan.
• 6. Cover and bake in a 350 oven for 30 minutes or until the chicken is fork tender.
• 7. In a small saucepan, mix together the wine and raspberry vinaigrette dressing.
• 8. Cook over medium heat until sauce is reduced by one-half then stir in the butter.
• 9. Heat until the butter melts and stir until the sauce is smooth.
• 10. Pour the sauce over the chicken.
• 11. Serve with rice. * If raspberry vinaigrette dressing is not available, substitute 1/4 cup of bottled reduced-calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam.