Best Chicken Deluxe Recipes

NUWAVE DELUXE AIR FRIED CHICKEN

Steps:

• 1. Place 4 thawed pieces of chicken in a Ziploc bag. Add one tablespoon of Ranch dressing mix(or other seasoning as desired) to bag and shake in order to coat chicken. Add 1/2 cup of low-fat buttermilk to Ziploc. Remove excess air and close bag. Let refrigerate overnight. (This step can be skipped if time is an issue. Skip to step 2.
• 2. When chicken is marinated, set up the dipping bowls.
• 1st Bowl-1 egg and one egg white (Whisked well).
• 2nd Bowl- 1/2 Cup Bread Crumbs mixed with 2 tablespoons of dry Ranch Dressing mix (or other seasoning) and 1/2 teaspoon of garlic salt.
• Spray the 4" rack (3" if using Elite) generously with cooking spray. This prevents the coating from sticking to rack.
• 3. Let milk drip off pieces and beginning one at a time, roll them in the egg mix. Once covered, move piece to breading bowl.
• 4. Put one piece at a time in breading bowl and shake around until well-covered.
• 5. Place chicken on 4" rack (3" if using Elite) with the main skin sides down. Spray chicken generously with butter cooking spray. This will allow the chicken to crisp up and keep crumbs from flying around in the oven.
• 6. Set for 15 minutes at Power Level High (350 degrees for Elite) and start. When done, flip pieces over and set for another 15 minutes at Power Level High. If you desire crispier chicken, set the Elite for 375 degrees.
• *It is important to remove the dome as soon as the timer beeps. This will keep the chicken from getting soggy from all of the steam.

CHICKEN CARBONARA DELUXE

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
• Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

DELUXE, DIVINE CHICKEN DIVAN

Steps:

• Toast almonds in a small skillet until golden. Set aside.
• Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
• While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
• Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
• Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
• Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

DELUXE HONEY PECAN CHICKEN SALAD

Steps:

• 1. Combine seasoned chicken, grapes, celery (if used) and pecans in a large bowl, set aside.
• 2. Mix mayonnaise, sour cream, honey and poppy seeds in a small bowl to blend. Add to chicken mixture.
• 3. Toss well to coat. Serve over lettuce, or with your favorite bread or crackers.
• 4. Note: the original recipe doesn't call for celery. I add it when I want to change the taste up a bit and add a little more crunch. It's equally delicious either way. Another variation is to use dried cranberries in place of the grapes.

DELUXE CHICKEN OR TURKEY SALAD (JULIA CHILD)

Steps:

• Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.
• Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.
• Taste and add more salt/pepper/lemon juice if required.
• Let mixture marinate for at least 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.
• Garnish before serving, if desired.
• Note: Salad may be prepared a day in advance; cover and refrigerate.

COPYCAT CHICK-FIL-A SPICY DELUXE CHICKEN SANDWICH

Steps:

• Directions:
• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk togethers dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
• Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Brush toasted buns with butter. Divide pickle slices, lettuce, tomatoes, and chicken and cheese, on each bun. Top with remaining bun halves.

DELUXE CHICKEN CAESAR PASTA SALAD

Steps:

• Combine pasta and lettuce and hold on to cheese till everything else is done. Chicken: Preheat oven to 400F Marinate chicken in wine with ½ nature's seasoning, 1 garlic clove, lemon pepper, ½ thyme, ½ basil and ½ the oregano. When finished, combine remaining ingredients in a shallow dish. Coat the chicken pieces in the mixture. Pour onto greased baking sheet and bake for 40 minutes. Mushrooms: Heat oil in a wok; add garlic and other ingredients and sauté until mushrooms are tender. Take out chicken pieces and add to chicken/bread crumb mixture. Toss around and return to oven. Creamy Bacon Caesar Dressing: Bring milk, dressing and spices to a boil. Turn down to a simmer and add bacon bits. Simmer for about 20 minutes. Toss ingredients together when everything is ready. You can serve salad warm right away with baked chicken mixture or cool all ingredients and combine later. Make Healthier: ✔ Use whole grain pasta ✔ Use light parmesan cheese ✔ With chicken, just skip the breading part, only marinate and bake ✔ Use ½ as much bacon, bacon bits or skip bacon ✔ Use low-fat Caesar dressing ✔ Use skim milk

CHICKEN DELUXE

Steps:

• Heat oven to 300 degrees.
• Pound out chicken breast to a 1/4 inch thick.
• Place 2 slices dried beef on chicken and roll up.
• Wrap 1 slice of bacon around chicken and put into a large casserole dish.
• Melt together the cream cheese and soup.
• Pour all over chicken.
• Cook uncovered at 300 degrees for 3 hours. (Don't cheat on the time; it really does change the taste).
• Serve with rice or mashed potatoes.

DELUXE CHICKEN SALAD

Steps:

• In large mixing bowl, toss chicken or turkey with salt, pepper, and enough oil to coat the meat very lightly.
• Then toss with the lemon juice, and finally with the herbs, celery, onions, and optional walnuts.
• Add torn lettuce.
• Taste and correct seasoning.
• Let steep 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, correct seasoning again; fold in just enough mayonnaise to" bind" the ingredients.

CHICKEN SALAD DELUXE

Steps:

• Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
• Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
• Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
• Cook shells until al dente', drain, cover and refrigerate until chilled.
• Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
• Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.

DELUXE SOUR CREAM CHICKEN

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.
• Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
• 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.

GRANDMA LAMBERT'S DELUXE HONEY PECAN CHICKEN SALAD

Steps:

• 1. Combine chicken,grapes,and pecans into large bowl. Set aside.
• 2. Stir mayonaise, sour cream, honey, poppy seeds, and pepper.
• 3. Add above to chicken mixture. Toss. Enjoy!

DELUXE CHICKEN (OR BEEF) NACHOS

Steps:

• 1. Season chicken breasts with cumin, salt, and pepper. Add chicken broth or water and roast in 350 degree oven for 1 1/2 hours or until fork tender.
• 2. Layer entire surface of a large cookie sheet with tortilla chips. Sprinkle some of the cheese on top.
• 3. Shred or chop the chicken and layer it on top of the chips and cheese. Next add the black beans, then the salsa.
• 4. Top with the rest of the cheese and put in oven at 325 for 10 minutes or until cheese is melted.
• 5. Sprinkle with the diced jalapenos and onions. Dollop the sour cream and guacamole over all.
• 6. Top with sliced black olive and chopped tomato. Serve with more salsa on the side and enjoy!!!

DELUXE CHICKEN BREASTS

Steps:

• Preheat oven to 350F.
• On a sheet of waxed paper, combine the flour and bread crumbs.
• In a shallow bowl, whisk together egg whites and water.
• Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.
• In large skillet, heat oil over medium-high heat.
• Add chicken; cook, turning once, until browned, about 10 minutes.
• Place chicken in a shallow baking dish.
• Bake until cooked through, about 15 minutes.
• To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter).
• Stir in flour until well combined.
• Slowly add milk stirring constantly.
• Cook, stirring, until thickened (about 8 to 10 minutes).
• Remove from heat; stir in 1/4 cup of cheddar.
• Place chicken breasts on serving plates.
• Drizzle with sauce and sprinkle with the remaining cheddar.
• Garnish with paprika and serve immediately.

DELUXE, DIVINE CHICKEN DIVAN

Steps:

• Toast the almonds in a small skillet until they are golden, then reserve them.
• Bring 2 3/4 cups of the chicken stock, the lemon zest, thyme sprigs, and a tablespoon of the butter to a boil in a medium pot with a tight-fitting lid. Add the rice to the water and stir. Return the water to a boil, then reduce the heat to a simmer and cover the pot. Cook it for 18 minutes, or until tender, then remove it from the heat. Remove the thyme sprigs; the leaves will have fallen off in the rice.
• While the rice cooks, season the chicken with salt, pepper, and the poultry seasoning. Dredge the chicken in about 1/2 cup flour, then discard the excess. Heat a large skillet over medium to medium-high heat. Add the EVOO and 1 tablespoon of the butter to the large skillet. To the hot butter and oil, add the cutlets and cook for 3 to 4 minutes on each side. Remove the meat to a large platter and cover it with foil to keep it warm.
• Bring an inch or two of water to a simmer in a shallow pan and season it with salt. Add the asparagus and cook it for 4 minutes, or until it is just tender but still bright green. Remove it and add it to the chicken platter to keep it warm.
• Return the chicken skillet to the heat and add the remaining 2 tablespoons of butter. Melt the butter, add the mushrooms and cook until soft, about 5 minutes. Whisk in 2 rounded tablespoons of flour. Cook the flour for 1 minute, then whisk in the wine. Cook off the wine, 30 seconds, then whisk in the remaining 1 1/4 cups of chicken stock and the half-and-half. When the sauce bubbles, stir in the mustard and tarragon and let the sauce simmer and thicken for 2 to 3 minutes.
• Stir the scallions into the rice and fluff with a fork. Make a bed of rice on each dinner plate. Top it with a serving of steamed asparagus, then 2 chicken cutlets. Cover the chicken with the tarragon sauce, allowing the gravy to spill over the edges into the asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

DELUXE BBQ CHICKEN MAC & CHEESE SLIDERS

Steps:

• Prepare Dinner as directed on package.
• Cook chicken and barbecue sauce in nonstick skillet on medium heat 2 to 3 minutes or until heated through, stirring frequently.
• Fill buns with macaroni and cheese, chicken mixture and pickles.

DELUXE CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
• In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
• Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
• To serve top with sour cream,guacamole and shredded lettuce and onion.

WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE

Steps:

• Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula.
• Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven.
• To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.

BBQ CHICKEN DELUXE PAN PIZZA

Steps:

• In a small saucepan, scald the milk over medium heat. Add butter, sugar and salt. Allow milk mixture to cool to warm. Add yeast and mix thoroughly. Let sit for 5 minutes.
• In the bowl of a stand mixer, add milk/yeast mixture. Slowly add flour, one cup at a time, until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. If the dough is still wet, add a little more flour. Knead dough for 5-10 minutes using the dough hook. Place dough in a large greased bowl. Cover and allow dough to rise for 2 hours or until dough has doubled in size.
• While the dough is rising, brush the chicken breast with 2 tablespoons of BBQ sauce and grill. Chop cooked BBQ chicken into small pieces and set aside.
• Preheat the oven to 400 degrees F. When the dough is ready, punch down the dough, knead briefly on a floured surface. Roll out the pizza dough, using a rolling pin. You want the dough to be about a 1/2 inch thick. Place dough in a buttered 10-inch sauté' pan or cast iron skillet. Push dough in the bottom and up the sides of the pan. Pinch off excess dough. You can save this dough to make another pizza or breadsticks. We usually stick it in the freezer for later.
• Evenly spread 1/2 cup BBQ sauce on the bottom of the pizza dough. Top sauce with 2 cups of the shredded mozzarella cheese. Roll the pizza dough that is on the side of the pan down, about one inch, and pinch to form a thick crust. Add the BBQ chicken, bacon, pineapple, and jalapeño slices. Sprinkle pizza toppings with the additional 1/4 cup of cheese.
• Place pizza in the oven and bake for 25-30 minutes, or until crust is golden brown. Remove pizza from oven and let sit for 10 minutes. Slice pizza with a bread knife and serve warm.

DELUXE JAPANESE FRIED CHICKEN

Steps:

• Wash chicken and dry pieces with paper towel.
• Mix all other ingredients and pour over chicken. Place in covered container and marinate in refrigerator overnight.
• Deep fry.