Picnic Chicken Loaf Recipes

OVEN-FRIED PICNIC CHICKEN

Oven-Fried Picnic Chicken image

Provided by Tracey Seaman

Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 cups well-shaken buttermilk
4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled
8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on
Cooking oil spray
1 1/2 cups plain dried bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
Transportation tips:
If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

PICNIC CHICKEN

Picnic Chicken image

Whether you're gathering for a picnic in the park or a get-together in the backyard, this pan-fried chicken is the perfect entree. It's moist inside, crispy outside...and goes from skillet to table in no time!

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 cup dry bread crumbs
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1 egg, lightly beaten
1 tablespoon canola oil
1 tablespoon butter

Steps:

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.

Nutrition Facts : Calories 303 calories, Fat 12g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

CHICKEN PICNIC LOAF

Chicken Picnic Loaf image

This is a very cool way to serve sandwiches! Of course the fillings can be adjusted to whatever your preference is. Prep time does not include fridge time.

Provided by dale7793

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g chicken tenderloins or 500 g skinless chicken breasts (sliced into strips)
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cilantro
1/2 teaspoon ground cumin
1 loaf ciabatta
200 g hummus
1 bunch snow pea sprouts, washed and chopped into 1 cm lengths
2 carrots, grated
2 tablespoons chopped of fresh mint
1 small red onion, thinly sliced

Steps:

Combine oil, juice and spices in a small bowl with the chicken and marinate for several hours or overnight.
Cook chicken in a heated oiled grill pan until cooked through.
Cool.
Split bread loaf in half lengthways.
Spread hummus evenly over both cut edges.
Arrange all vegetables evenly over base and top with the chicken, then the remaining bread half.
Wrap tightly in plastic wrap and refridgerate for 1 hour, or longer.
Cut loaf in 6 portions.
Portions can be secured by tying with string or skewering.

Nutrition Facts : Calories 291.1, Fat 13.5, SaturatedFat 2.2, Cholesterol 63.8, Sodium 287.3, Carbohydrate 12.5, Fiber 4.3, Sugar 2.2, Protein 30.1

LAYERED PICNIC LOAVES

Layered Picnic Loaves image

This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 loaves (12 servings each).

Number Of Ingredients 15

Ingredients

2 unsliced loaves (1 pound each) Italian bread
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1/2 pound deli roast beef
12 slices part-skim mozzarella cheese (1 ounce each)
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 pound thinly sliced salami
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (10 ounces) ready-to-serve salad greens
8 ounces thinly sliced deli chicken
1 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

PICNIC CHICKEN LOAF

Picnic Chicken Loaf image

The tang of a Granny Smith apple, the creaminess of French brie--put them together with rotisserie chicken from the deli for a great sandwich in a snap.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1/2 loaf soft French bread (from 1-lb, 22-inch loaf)
1/4 cup honey mustard
2 tablespoons chopped fresh or 2 teaspoons dried tarragon or basil leaves
2 cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
4 oz Brie cheese, sliced
1/2 Granny Smith apple, unpeeled, thinly sliced

Steps:

Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.
Layer chicken, brie and apple over bottom; cover with top.
Cut loaf into quarters.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1/2 g

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