Jackies Chicken Recipes

INSTANT POT TUSCAN CHICKEN

Steps:

• Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot.Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.
• Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
• Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + ¾ cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
• Pressure Cook Chicken: Add in browned chicken + meat juice. Pressure cook chicken at:-Chicken Thighs: High Pressure 5 minutes + Natural Release 10 minutes-Chicken Breasts: High Pressure 4 minutes + Natural Release 10 minutesAfter 10 minutes, release remaining pressure.
• Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 - 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 - 1/2 cup (16 - 32g) freshly grated Parmesan cheese.
• Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + ¼ cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.
• Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!

JACKIE'S CHICKEN SCAMPI - YANKEE KITCHEN

Steps:

• Cut fat from chicken if necessary. Cut chicken into bite-size pieces. Place chicken in a bowl or large ziplock bag.
• Combine next 9 ingredients and add to chicken. Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours.
• Place chicken mixture in a 7 x 11 pyrex pan.
• Sprinkle with enough crushed Ritz crackers to cover the top evenly.
• Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.
• Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking. Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.
• NOTE: Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size), it cooks quickly. Therefore, be careful not to overcook or else the chicken will be dry and unappealing.

JACKIE'S EASY AU GRATIN CHICKEN BAKE

Steps:

• Heat oven to 400.
• Spray 11x7" baking dish, or 2 quart casserole with cooking spray.
• Spread broccoli in baking dish.
• Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in a medium bowl.
• Stir in milk.
• Spread over broccoli.
• Place chicken breast halves on potato mixture.
• Bake uncovered for 30 minutes.
• Place cheese slices on chicken.
• Sprinkle with topping.
• Bake 3-5 minutes longer, or until cheese is
• melted, and juice of chicken is no longer pink when centers of thickest pieces are cut.
• Let stand 5 minutes, or until sauce is as
• thick as desired.

JACKIE'S CHICKEN

Steps:

• Cut roasted red peppers and artichoke hearts in small pieces.
• Cut chicken in pieces.
• Mix dressings according to package directions.
• Mix all ingredients together and marinate for 6 hours.
• Pour all of the ingredients in a baking dish and cook for 1 hour on 350 degrees.
• Serve over rice, linguine, or a pasta of your choice!

JACKIE'S CREAMY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, saute chicken, onion and garlic, in oil over medium-high heat.
• Add beans, chicken broth, chilies, and seasoning.
• Bring to a boil, reduce heat and simmer 30 minutes.
• Remove from heat, add sour cream and evaporated milk, stir well.
• Serve immediately.

JACKIE'S CHICKEN CUTLETS WITH STUFFING BAKE

Steps:

• Spray pyrex baking dish with cooking oil and place chicken in the dish.
• Sprinkle shredded cheese on top of the chicken.
• Mix the soup with the wine and pour over that over the cheese and then top with the stuffing mix.
• Pour the melted butter over the crumbs and bake for 40 minutes (if thin chicken or longer if chicken is thicker) at 350 degrees F.

JACKIE KENNEDY'S CHICKEN IN WHITE WINE

Steps:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
• Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
• Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
• Lightly saute mushrooms to get rid of the moisture.
• Drain.
• Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
• Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.

JACQUES PEPIN'S BASIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
• Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
• When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.