Picnic Chicken Loaf Recipes

PICNIC CHICKEN LOAF

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.

OVEN-FRIED PICNIC CHICKEN

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.

CHICKEN PICNIC LOAF

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.

PICNIC CHICKEN

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.