Chicken Wilson Recipes

CHICKEN SALAD WITH CRISPY WONTONS

Steps:

• Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.

CHICKEN & SAUSAGE: JUSTIN WILSON STYLE

Steps:

• Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
• Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
• Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery (if using) and saute for 2 minutes.
• Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
• Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking).
• Simmer for approx 20 minutes, or until rice is tender.
• Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom).
• Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done.
• Sprinkle on a little fresh, chopped parsley and a pinch of "Gumbo File" after plating, (if desired). Serve and enjoy!

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

JUSTIN WILSON'S JAMBALAYA

Steps:

• 1. In large dutch oven pot, add EVOO on Medium Heat
• 2. add Garlic, get hot add all veggies, except Parsley soften veggies
• 3. add sausage & chicken, saute til almost done add shrimps
• 4. stir all til well mixed Add Rice & cayenne pepper mix well again
• 5. Add all liquid Bring to a Boil Add parsley
• 6. stir occasionally after rapid boil for 5 mins. Cover w/ tight fitting lid turn down to low simmer for 45 mins.
• 7. DO NOT LIFT LID DO NOT PEEK PATIENCE IS A VIRTUE

CHICKEN WELLINGTON

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
• Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
• Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
• Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.