Festive Chicken Recipes

FESTIVE GOLDEN FIVE-SPICE CHICKEN

Steps:

• Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
• Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

CHRISTMAS DAY CHICKEN

Steps:

• Place the chicken in 2 large shallow bowls. In another bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; turn to coat. Cover and refrigerate overnight., Preheat oven to 350°. Drain and discard marinade. Coat chicken with cracker crumbs; place in 2 greased 13x9-in. baking dishes. , Combine oil and butter; drizzle over chicken. Bake, uncovered, until a thermometer reads 165°, 30-35 minutes.

FESTIVE CHICKEN WITH ASPARAGUS

Steps:

• Heat oil in lg skillet over medium heat.
• Coat chicken with flour and brown in oil; remove to plate.
• In shallow 3-quart casserole, combine bleu cheese, wine, and soup.
• (I usually spray with non-stick spray first to help with clean-up) Arrange chicken in soup mixture, spooning soup over top of chicken to coat.
• Bake uncovered at 375 for 30 min.
• Meanwhile, clean asparagus spears and cut in half crosswise.
• Remove chicken from oven and arrange asparagus between pieces of chicken.
• Cover tightly and bake 30 minutes or until chicken is tender.
• Serve with rice or noodles.

FESTIVE STUFFED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
• Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
• Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.

FESTIVE CHICKEN SALAD

Steps:

• Drain pineapple, reserving 1/4 cup of liquid.
• Combine reserved pineapple liquid and cream cheese, mixing until well blended.
• Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly.
• Chill at least one hour but overnight is best.
• To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.