Best Chicken Kelly Recipes

CHILI CON QUESO WITH CHICKEN (SIMILAR TO CARLOS O'KELLY'S)

Steps:

• Heat butter in a skillet over medium heat, and cook and stir the tomato, onion, and garlic until the tomato has released its juice and the juice has become thick and syrupy, about 10 minutes.
• Mix in the processed cheese cubes, and stir until melted and smooth. Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly. Serve hot.

CHICKEN PICADO (LIKE CARLOS O'KELLY'S)

Steps:

• Preheat oven to 350 degrees
• Prepare Sauce:
• Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
• Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.
• Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.
• Prepare Chicken
• Slice chicken into pieces no bigger than 1"
• Melt ½ stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.
• For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
• Bake The Picado
• On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
• Cover chicken with Picado sauce (3/4 covered)
• Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
• Bake in oven at 350 until all cheese is melted completely.
• Remove from oven just before it begins to turn a light golden color.
• Cheese still needs to be white.
• Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 - 3 minutes on high - covered)
• Serve fresh and hot from oven.
• Each tortilla should contain 2 - 4 Tsp of Picado
• Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
• Many people love this without any additional toppings.
• Roll tortillas and eat.
• Best if served with refried beans (with sausage) and Spanish Rice.

CLINTON KELLY'S BUTTER LETTUCE WITH APPLE, WALNUTS, POMEGRANATE SEEDS AND CHICKEN

Steps:

• For the Vinaigrette: Place all ingredients in a mini food processor to combine and then keep in a mason jar or any container with a tight fitting lid so that you can shake it before serving. Tip on extracting pomegranate seeds: Cut pomegranate into quarters, and hold each quarter over a large bowl of cold water while you extract the seeds from it into the bowl with your thumb and fingers. Seeds will sink to the bottom. Use a fine sieve to skim the white pith and any other unwanted debris off of the surface of the water, and then pour the seeds and the water through a fine colander. For the Salad: Tear the lettuce into a large bowl, along with the chicken, apples and walnuts. Season with salt and pepper, and toss with the vinaigrette, only using as needed. Do not overdress the salad. Garnish with the blue cheese crumbles and the pomegranate seeds. *To Make Candied Walnuts: 11/2 cups raw walnut halves 1/2 cup brown sugar, loose Line a baking sheet with parchment paper. Mix walnuts and brown sugar together in a large saucepan and set on the stove over medium to medium-high heat. As the brown sugar melts, us a wooden spoon to move the mixture around in the saucepan, making sure that all of the nuts get coated and none of the sugar stays in one place long enough to burn. Cook for about 5 minutes at the most, until all of the sugar has melted and all of the nuts are coated (or immediately if you smell them burning). Then, remove from heat and quickly spread the nuts out on the lined baking sheet to prevent them from drying in clumps. Allow nuts to cool for about a minute before eating or storing in an air-tight container.

KELLY'S CHICKEN AND ZITI

Steps:

• Bring a large pot of salted water to a boil. Drop in pasta and cook for 8 to 10 minutes or until al dente. Drain.
• Meanwhile, put olive oil and minced garlic in large skillet. Cut chicken into small pieces and brown in skillet. Add tomatoes and rosemary and stir together. Parboil broccoli (by partially cooking it in boiling water, just to soften) and add it to the chicken mixture. Pour cream over all, stir together and bring to a simmer. Add chicken mixture to cooked pasta and toss to coat. Top with cheese and serve.

CLINTON KELLY'S CHICKEN FRANCESE RECIPE - (4.4/5)

Steps:

• Directions step 1 ingredients 4 large Chicken Breasts (boneless skinless and pounded to 1/2-inch thickness) Salt and freshly cracked Black Pepper Flour for dredging 4 Eggs (whisked) 1/4 cup Water instructions Season chicken with salt. Whisk together flour, salt and pepper in a rimmed baking dish. Place eggs and water in a rimmed baking dish and season. step 2 ingredients Extra Virgin Olive Oil instructions Heat a large skillet with 1/4-inch of olive oil over medium-high. Working in batches to avoid over crowding the pan, lightly coat chicken in the season flour, dip in the egg mixture and place in the oil oil to fry. Repeat with remaining chicken. step 3 ingredients instructions Cook for 2 to 3 minutes or until golden and crispy. Flip and continue to cook on the second side until golden and crispy, about 2 to 3 more minutes. Once chicken is cooked through transfer to a large serving platter. Drain excess oil. step 4 ingredients 3/4 cup White Wine 3/4 cup Chicken Broth 3 tablespoons Butter 1 Lemon (cut into wheels plus wedges to garnish) 1/4 cup fresh Parsley leaves (torn) instructions Remove half of the cooking oil. Deglaze the pan with the wine, making sure to scrap up any brown bits from the bottom of the pan. Stir in chicken stock and butter to emulsify. Add the lemon wheels and season with salt and pepper. Remove pan from heat and add the fresh parsley. Pour the sauce over the chicken and serve. Garnish with lemon wedges. step 5 ingredients instructions Helpful Tip: Pound the chicken evenly so it cooks evenly.

CHICKEN KELLY

Steps:

• Cut chicken into 1-inch cubes, put in plastic bag. Add eggs and marinate in fridge for 4 hours.
• Mix together bread crumbs, parsley, and garlic powder. Add chicken to mixture & shake well so all is covered. Saute chicken till brown.
• Layer in dish the chicken, mushrooms and cheese. Repeat layers. Pour chicken broth over mixture.
• Bake covered 40 minutes at 350°F. Uncover, sprinkle last layer of cheese, return to oven, uncovered until cheese is melted.

KELLY'S FAMOUS CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees.
• Place washed chicken breasts on baking sheet. Pat dry.
• Rub with olive oil. Sprinkle with salt and pepper.
• Roast for 30-40 minutes (depending on size of chicken breasts).
• Cool. Remove skin and debone. Cut into bite sized chuncks.
• While chicken is roasting, dice celery, chop scallions- toss into a bowl.
• Mix together mayonaise (use a godd quality), rice vinegar, ginger powder, garlic, and salt and pepper.
• Toss in chicken and almonds in with the chopped veggies and add the dressing.
• Enjoy!

KELLY'S CHICKEN FETTUCCINI FERNANDO

Steps:

• Lightly season the chicken with salt, pepper and garlic powder. And very lightly with cumin.
• Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water.
• Cover and simmer til chicken and vegetables are done, about 12-15 minutes.
• Add mushrooms during last 5 minutes.
• Drain, then add rest of ingredients, (except fettuccini), adding just 1 cup of the cheese.
• Simmer this on LOW just til heated through, *do not boil or it might separate.
• Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
• Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
• Serves 4-6.

KELLY'S ASIAN CHICKEN

Steps:

• Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
• Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
• If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
• Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
• Serve with Chinese noodles, pasta, or rice.

TOM AND KELLY'S TENDER CHICKEN FRIED STEAK

Steps:

• 1. *Have your butcher "cube" 2 lean boneless pork chops for you. In pie plate, place flour. Season with as much salt and pepper as you like. (This may sound bad, but do this, lick or wet the tip of your pinkie finger and dip it into your seasoned flour to taste. It should taste just a bit too salty and should have a nice amount of pepper. Sorry, but it's really the only way to tell. (I watched a chef do this once, and she was exactly right.) In another pie plate beat egg and beat in buttermilk. In third pie plate, place cracker crumbs. Lightly coat chops on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place chops onto hot oil and butter mixture over medium heat and fry for about 3-4 minutes or til golden brown. Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides. Serve with gravy, mashed potatoes, biscuits and vegetables. VERY tender, juicy, and you can't even tell that it wasn't made with beef. You will be amazed!!!

KELLY'S RUSSIAN CHICKEN

Steps:

• Put the Russian dressing in a bowl. Mix garlic in with the dressing. Place the chicken in the mixture and cover chicken liberally. Use a fork to poke holes in the chicken to allow the mixture to seep into the chicken.
• Put in the refrigerator for 20 minutes to "meld" :).
• Mix bread crumbs and cheese in a small bowl. After the 20 minutes are up in the refrigerator, take the chicken out of the Russian dressing mixture, coat the chicken with the bread crumb mixture and place on a baking sheet (slathered with olive oil) or Silpat.
• Bake at 425 F for 30-35 minutes. Enjoy!

KELLY'S TLC CHICKEN NOODLE SOUP

Steps:

• Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.).
• Place whole chicken in large pot. Add water to cover the bird plus an inch.
• Add bay leaves.
• Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes.
• You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit.
• CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
• Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use.
• Pour the 5 cups stock back into the pot.
• While chicken is cooling, add rest of ingredients EXCEPT noodles.
• Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes.
• Now add the noodles. Stir.
• Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes.
• While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.).
• Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :).
• *Also, don't stir this very much! You'll just break up the noodles.
• *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
• Serve with saltine crackers if desired.
• Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
• *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good!But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;).
• And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. HTH! :D.

TOM AND KELLY'S CHICKEN FRIED STEAK!

Steps:

• *Have your butcher "cube" 2 lean boneless pork chops for you.
• In pie plate, place flour. Season with as much salt and pepper as you like.
• In another pie plate beat egg and beat in buttermilk.
• In third pie plate, place cracker crumbs.
• Lightly coat chops on both sides in flour mixture.
• Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on.
• Place chops into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown.
• Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides.
• Serve with gravy, mashed potatoes, biscuits and vegetables.

KELLY'S TLC CHICKEN NOODLE SOUP

Steps:

• 1. Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.) Place whole chicken in large pot. Add water to cover the bird plus an inch. Add bay leaves. Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes. You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit. CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
• 2. Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use. (Freezes well in a container or icecube trays for gravies and sauces when you only need a little. 1 cube equals 1 Tbl.) Pour the 5-6 cups stock back into the pot. While chicken is cooling, add rest of ingredients EXCEPT noodles.
• 3. Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes. Now add the noodles. Stir. Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes. While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.) Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :)*Also, don't stir this very much! You'll just break up the noodles.
• 4. *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
• 5. If you like it just a bit thicker, not thick by any means, but with just a little thickness, mix the cornstarch and cold water together and stir into pot during the last 2-3 minutes.
• 6. Serve with saltines or oyster crackers if desired.
• 7. Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
• 8. *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good! But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;) And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. (*If you use the plain stock, it will make it a bit bland.) HTH! :D

KELLY'S CHICKEN FAJITAS

Steps:

• Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
• Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
• Marinate in fridge for 4-6 hours.
• Drain off excess marinade.
• In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
• Stir-fry til chicken is done.
• Should take only about 8-12 minutes depending on how big you cut your chicken strips.
• Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
• **Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
• ***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
• ****This recipe can easily be halved.

KELLY'S CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts thin between waxed paper or plastic wrap. (*If one end is really thin, you'll want to roll up starting from that end.)But you want them about 3/8" thick.
• Top each breast with 2 slices canadian bacon, don't let it overhand chicken, cut in half and overlap if necessary.
• Top each with 2 slices of swiss cheese cut in half. *Same instructions as for canadian bacon.
• At thinnest end, roll up tightly, tucking in any meat or cheese. *Fold sides in first if you can, I couldn't with mine and they came out just fine. Secure with toothpicks.
• In pie dish combine flour and half each of the seasoned salt, pepper and garlic powder.
• In another pie dish or small bowl, beat eggs.
• In third pie dish combine bread crumbs, second half of each of the seasoned salt, pepper, garlic powder and all of the parmesan cheese.
• Coat each lightly in flour mixture, then beaten egg, then bread crumb mixture. Pat on bread crumbs.
• Set on plate for about 10 minutes to dry a little.
• Meanwhile, heat oil over medium to medium-low heat.
• Brown "good side" first in hot oil for 2 minutes. Turn over carefully with a spatula and tongs if needed.
• Brown other side (toothpicked side)2 minutes.
• Place on greased rack. Place rack on cookie sheet.
• Bake in 350º oven for 40 minutes.
• Let rest.
• While resting heat gravy over low heat til warmed.
• Serve with gravy if desired.

CHICKEN FRIED STEAK NUGGETS BY CLINTON KELLY

Steps:

• Cook up this classic recipe that you can enjoy from the comfort of your couch

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Steps:

• Prepare rice as per instructions on the package and blanch broccoli. Begin sauce in large bowl, mix together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add garlic, ginger, honey, soy sauce, and red pepper flakes. Set aside. In a separate bowl, mix cornstarch, salt and pepper together until combined. Add chicken and already blanched broccoli and toss until coated. Heat a large nonstick skillet with vegetable oil. Shake excess coating off the chicken and cook in batches until golden, 4-6 minutes. Add the sauce mixture and cook until the sauce has thickened. Plate with rice. Add scallions and sesame seeds for garnish.

BOOZY BBQ CHICKEN (CLINTON KELLY)

Steps:

• In a medium sauce pan, over medium-high heat, add olive oil, garlic, red onion and cook until softened, about 4 minutes. Whisk in ketchup, wine, sugar, hot sauce, mustard and worcestershire. Bring sauce to a boil, then simmer, stirring frequently, until thickened, about 15 minutes.
• Line a baking sheet with aluminum foil and place a baking rack on top of the sheet tray. Season the chicken with salt and pepper, place on the rack and roast until the skin is lightly browned, about 20 minutes. Remove from the oven and using a pastry brush, coat the chicken on both sides with some boozy bbq sauce and put back into the oven for another 20 minutes. Baste once more halfway through cooking. Remove the chicken when cooked through or a meat thermometer reads 165ºF and until chicken is slightly charred and caramelized. Remove to cool.

CHICKEN A LA KELLY

Steps:

• 1. Mix all spices (except wine) in a shallow dish.
• 2. Wash chicken, pat dry.
• 3. Dip chicken in spice mix (both sides) and set aside.
• 4. Save remaining spice mix.
• 5. Heat large skillet with 1 tbsp of margarine over medium heat.
• 6. Brown 3 chicken breasts for 1 minute on each side. Add butter, brown the other 3 chicken breasts.
• 7. Place partially cooked chicken in 13x9 glass pan.
• 8. Dump remaining spice mix and one 750ml bottle of wine into skillet.
• 9. Cook over medium, stirring constantly, until mix turns into a gravy.
• 10. Pour cooked gravy over chicken.
• 11. Bake at 350 for 45 minutes.
• 12. Serve over wild rice.