Best Chicken Elegant Recipes

ELEGANT CHICKEN

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika.
• Bake in preheated oven for 2 hours.

ELEGANT CRAB-STUFFED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions. , Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks. , In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken., Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken.

ELEGANT STUFFED CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
• Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
• Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
• Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
• While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
• To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.

EASY BUT ELEGANT CHICKEN SUPREME

Steps:

• In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
• Repeat process, being sure to cover the chicken entirely.
• In a 10 inch nonstick skillet, combine the margarine and oil.
• Heat over a medium heat until the margarine is bubbly and hot.
• Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
• Transfer to a plate and keep warm.
• To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
• Add broth and wine.
• Cook, stirring constantly, until mixture thickens, about 1 minute.
• Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.

ELEGANT CHICKEN OSCAR

Steps:

• Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
• Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
• Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
• Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
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• Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
• COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
• Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water.
• *Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.

ELEGANT CHICKEN MARSALA

Steps:

• Flatten chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag. Add chicken, two pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in oil for 3-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute mushrooms in butter until tender. Add the wine, parsley and rosemary. Bring to a boil; cook until liquid is reduced by half. Serve with chicken; sprinkle with cheese if desired.

ELEGANT SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pre-heat the oven to 375 degrees F.
• Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
• Salt and pepper both sides of the chicken.
• Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
• Roll the chicken together like an envelope and secure using a few toothpicks.
• Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
• Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side), the chicken firms and holds together quickly making this easy to do.
• Transfer the chicken to a baking dish and bake for 15 minutes.
• When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
• Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to.

ELEGANT CHICKEN ROULADES WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
• Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
• Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
• Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
• Place seam-side down on a baking sheet; bake for 30 minutes.
• While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
• Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
• Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.

CHICKEN ELEGANT

Steps:

• Preheat oven to 350.
• Boil chicken 20-40 minutes until almost fully cooked. Pull apart into bite size pieces.
• Mix chicken with sour cream and cream of mushroom soup.
• Spread mixture into a buttered pan.
• Melt butter.
• Pour stuffing mix into a mixing bowl, stir in butter and chicken broth. Spread over chicken mixture.
• Bake 30 minutes or until bubbly.
• If desired serve with cranberry sauce on the side.

ELEGANT CHICKEN ATHENA

Steps:

• Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
• Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
• Place chicken on plates, and pour Athena sauce over.

ELEGANT CHICKEN LASAGNA WITH WHITE SAUCE

Steps:

• Cook noodles in a large pot of boiling water until done. Drain.
• Mix mushroom soup, broth, and poultry seasoning in a saucepan. Heat through.
• Beat together the cheeses, sour cream, and mayonnaise. Stir in olives, onions, green pepper and parsley.
• Place half of the noodles in a 9 x 13 inch pan. Layer with 1/2 cheese mixture, 1/2 chicken, and 1/2 mushroom soup mixture. Repeat. Top with crumbs.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or until heated through.

EASY ELEGANT CHICKEN SUPREME

Steps:

• Combine bread crumbs, paprika, pepper and flour on a paper plate.
• Dip chicken in egg, making sure all sides are coated, and then dredge in crumb mixture. Repeat process with second chicken breast, being sure to use all the egg and crumbs. Set aside.
• In 10 inch skillet, combine oil and butter; heat over medium heat until bubbly and hot. Add chicken and cook, turning once, until both sides are lightly browned and chicken is almost cooked through, 2 to 3 minutes on each side; transfer to plate and keep warm.
• To same skillet, add mushrooms and saute until lightly browned, 1 to 2 minutes; sprinkle with 1 tsp flour and stir quickly to combine. Add chicken broth and wine and cook, stirring constantly, until mixture thickens, about 1 minute.
• Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2 to 3 minutes.
• Garnish with freshly snipped parsley, if desired.

ELEGANT STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375°F.
• After defrosting and squeezing the spinach add the garlic & nutmeg, mix well, set aside.
• In a small sauce pan mix together the Soy, honey, chili flakes and cornstarch heat to boiling. Set aside to cool.
• Cut a pocket in each of the chicken breasts and place a wedge of cheese in it, add 2 oz of the spinach mixture, Sprinkle with pepper. Close the breast and place the breast on a lightly oiled oven proof pan.
• Paint the top of the breasts with the soy/honey glaze, do not bother to paint under the breasts.
• Sprinkle with the Panko crumbs.
• Bake in 375F oven for apprx 25 minutes or until golden and breasts are cooked through.

EASY ELEGANT SKILLET CHICKEN SUPREME

Steps:

• In a shallow dish or bowl, combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture. In a medium skillet, heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from skillet and set aside, keeping warm.
• To same skillet add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add broth and wine and let simmer, stirring, until thickened (about 2 minutes).
• Return reserved chicken to skillet. Top with cheese. Cover and cook until cheese is melted.

ELEGANT ORANGE-ALMOND CHICKEN

Steps:

• Mix flour, salt and pepper. Coat chicken with flour mixture.
• Heat oil in 12-inch skillet or Dutch oven over medium heat until hot.
• Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm.
• Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet.
• Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro.

SIMPLY ELEGANT CHICKEN DIVAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 2 qt.
• baking dish with Pam.
• Put broccoli in bottom of pan.
• Mix soup, mayonnaise, lemon juice, and curry.
• Spread on top of broccoli.
• Layer chicken on top of soup mixture.
• Sprinkle with cheese.
• Mix crumbs and butter and sprinkle over cheese.
• Bake uncovered for about 30 minutes until hot.

ELEGANT CHICKEN POT PIE

Steps:

• If using raw chicken, saute until cooked.( I use either a rotisserie chicken from the deli at my local grocers or 2 cans of chicken from Sam's or COSTCO) Soften the onion in the microwave till very soft. In a saucepan heat the margarine till melted and add the four and spices and mix till thick and bubbly. Add the milk and broth and cook till thick creamy. Stir and cook for 2 more minutes. Add the chicken and veggies, pour into the crust, cover with the top crust, slit and bake at 425* for 30-35 minutes or until golden brown.

ELEGANT BRUNCH CHICKEN SALAD

Steps:

• Bring a large pot of water to a boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes.
• While boiling chicken, make the mayonnaise: Using a blender or hand-held electric mixer, beat the egg, mustard, salt, water and vinegar until light and frothy. Add the oil a tablespoon at a time, beating thoroughly after each addition. Once mixture begins to thicken, you can add oil more quickly. Continue until mixture reaches the consistency of creamy mayonnaise. NOTE: The more oil you add, the thicker it gets; you may not need the full cup of oil.
• In a large bowl, toss together the chicken, grapes, pecans, blue cheese and 1 cup of the mayonnaise. Stir until evenly coated, adding more mayonnaise if necessary. Refrigerate until serving.

ELEGANT WEEKNIGHT CHICKEN FOR TWO

Steps:

• Place the asparagus in a greased 11x7-in. baking dish. In a small bowl, combine wine and butter; pour over asparagus., Arrange chicken over asparagus; sprinkle with salt and pepper. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese, bake 5-10 minutes longer or until chicken juices run clear and cheese is melted.

ELEGANT GARLIC CHICKEN FOR TWO

Steps:

• In a medium frying pan, lightly brown garlic in butter over medium heat, about 2 minutes.
• Add chicken and cook, turning, about 10 minutes or until brown on all sides.
• Place onion slices on bottom of pan under chicken.
• Sprinkle chicken with salt and pepper; pour wine or water over chicken.
• Cover, reduce heat to low and simmer about 20 minutes or until chicken is done.
• Remove chicken to serving plates and keep warm.
• Add sour cream to pan drippings and cook, stirring, about 2 minutes until warm but not boiling.
• Spoon over chicken.