Best Boos Smoky Chicken Patties On Buttered Toast Recipes

BREADED CHICKEN PATTIES

Breaded Chicken Patties image

"As a mother of three, I like to make a few batches of these patties at one time and freeze the extras for another meal," writes Brenda Martin of Lititz, Pennsylvania. "I remember helping my mother make big batches, too-there were 11 of us, so it took a lot of food to fill us up!"

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/4 cup finely chopped onion
1/4 cup finely chopped celery
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/3 cups milk, divided
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon onion salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
2 cups finely chopped cooked chicken
1 cup dry bread crumbs
Sandwich rolls, split
Lettuce leaves and tomato slices, optional

Steps:

In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from the heat. Chill until completely cooled. , Shape chicken mixture into six patties, using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in separate shallow bowls. Roll patties in crumbs, then dip into milk; roll again in crumbs. , In a large skillet, cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato if desired. , Uncooked patties may be frozen for up to 3 months. , To prepare frozen patties: Cook in butter for 5-6 minutes on each side or until golden brown.

Nutrition Facts : Calories 636 calories, Fat 56g fat (33g saturated fat), Cholesterol 181mg cholesterol, Sodium 1546mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

GRIDDLED TEXAS TOAST

Griddled Texas Toast image

Provided by Robert Irvine : Food Network

Time 10m

Yield 3 servings

Number Of Ingredients 3

Ingredients

1/4 cup clarified unsalted butter
6 slices fresh thick-sliced Texas toast (BBQ sliced bread)
Kosher salt and freshly ground black pepper

Steps:

Warm a griddle or nonstick pan over medium-high heat. Then add 1 tablespoon butter until warmed. Next, add the bread in batches to the griddle and allow to brown or crisp on the first side, 1 to 2 minutes. After browning, flip the bread and repeat the process on the second side. Season with salt and pepper. Remove after browning and serve.

SMOKY CHICKEN AND CIDER

Smoky Chicken and Cider image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Extra-virgin olive oil, for drizzling
8 ounces good-quality smoky bacon, sliced
8 to 10 pieces bone-in chicken legs, thighs, and breast meat combined
Kosher salt and freshly ground black pepper
2 onions, peeled and cut into wedges with the root end attached
4 carrots, peeled, sliced on an angle 1/2-inch thick
2 tablespoons chopped fresh thyme
2 to 3 large fresh bay leaves
3 tablespoons all-purpose flour
2 cups cloudy apple cider
About 1/3 cup dark amber maple syrup
1/4 cup apple cider vinegar
1 to 2 cups chicken stock
1 pound small Yukon gold potatoes, quartered
2 Golden Delicious apples, quartered, cored and sliced

Steps:

Heat a drizzle of extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the bacon to the hot pan, brown it and then remove with a slotted spoon.
Season the chicken pieces liberally with salt and pepper, then brown in 2 batches on both sides, and remove to plate. Add the onions, carrots, thyme, and bay leaves, and season with salt and pepper. Cover the pan and sweat the vegetables 5 to 6 minutes, stirring occasionally, until softened. Add the flour and stir 1 to 2 minutes, then add the cider, syrup, vinegar, and 1 cup stock, stirring between each addition. Slide in the potatoes, and apples, and sprinkle the bacon over the top. Nest the chicken into the pan and add more stock until the liquids reach the edge, but do not cover the chicken. Cover the pan, reduce the heat, and cook the chicken through, 15 minutes or so. Cool completely, and store for a make-ahead meal.
Reheat in an oven preheated to 325 degrees F, or on the stovetop over medium heat, covered until warmed through. Once hot, serve immediately. Remove the cooked chicken to a serving platter or shallow bowls, stir to thicken and combine the sauce and vegetables, and spoon over and around the chicken.