BBQ CHICKEN AND APPLE BREAD PUDDING
To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.
Nutrition Facts : Calories 465 calories, Fat 25g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 1028mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 21g protein.
CHICKEN BACON RANCH BREAD PUDDING
This recipe is not only delicious but it also is a great way to use both leftover chicken and leftover bread. It's a great Twist on chicken and dressing all in one comforting casserole.
Provided by Robin Lieneke
Categories Chicken
Time 55m
Number Of Ingredients 16
Steps:
- 1. Put the bread cubes on a sheet pan in a single layer. Spray with butter flavored no stick spray and sprinkle with 1/2 tsp. of poultry seasoning and 1 tbsp. of ranch dressing mix. Bake in a 400-degree oven for 10 minutes until slightly crispy. Let cool slightly and then put in a large mixing bowl.
- 2. Saute bacon until crispy and remove from skillet. Drain on paper towels and set aside. Remove all but 2 tbsps. of bacon grease from pan and add one tbsp. of olive oil. Add onions celery and green peppers and sprinkle with 1/2 tsp. of poultry seasoning and 1 tsp. of ranch dressing mix. Saute until onions are translucent.
- 3. Pour the onion mixture over the cubes of bread including all pan drippings. In the same skillet add one tbsp. olive oil and 2 tbsps. butter. Sprinkle chicken with 1/2 tsp. poultry seasoning and 1 tbsp. ranch dressing mix. Saute until chicken is no longer pink throughout. Pour chicken and pan drippings over the bread mixture. Add reserved bacon pieces and 1/2 cup of Parmesan and all of the cheddar cheese. Toss together lightly until combined.
- 4. In a medium bowl mix milk, heavy cream, eggs, mustard, 1/2 tsp. poultry seasoning and remaining ranch dressing. Mix until thoroughly Incorporated. Pour this mixture over the bread and chicken mixture and stir together. Let sit for 10 minutes
- 5. Pour the chicken and bread mixture into a 8 by 11 pan which has been sprayed with no stick spray. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 45 minutes. Let stand 5 to 10 minutes before serving.
CHICKEN BREAD PUDDING
This is comfort food- rich, delicious and satisfying! We just love it! Try this, you'll love it. Your family won't be able to stop eating it.
Provided by Realtor by day
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
- In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
- Sprinkle cheese evenly over mushroom mixture.
- In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
- Bake 1 hour until toothpick inserted near center comes out clean.
- Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
- Bake for about 10 minutes more or until the breadcrumbs are lightly browned.
CHICKEN PUDDING
This is a great chicken dish. It's easy enough for every day, yet fancy enough for guests. The puffy pudding-like topping and chicken gravy make for a satisfying comfort-food dish. This is also a great way to use up left over fried chicken.
Provided by Pokey in San Antonio
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
- Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
- Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
- Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
- Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.
Nutrition Facts : Calories 895.1, Fat 50.1, SaturatedFat 17.5, Cholesterol 246.8, Sodium 917.7, Carbohydrate 51.7, Fiber 1.6, Sugar 4.2, Protein 55.5
NANNY'S MARYLAND CHICKEN PUDDING
Meat pies and puddings are strictly English in origin. I've known about this recipe all of my adult life - it was one of my grandmother's oldest recipes dating back to the early days when she first got married. It takes a little time but is so well worth it. It is the best chicken dinners I've ever eaten!
Provided by cathy tate
Categories Chicken
Time 3h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375 degrees. Combine first 6 ingredients, 1tsp salt and 1/4tsp pepper in a dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hour. Remove chicken from broth; cool. Strain broth and set aside.
- 2. Remove chicken from bone; shred and place in a 10-inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.
- 3. Combine eggs, milk, 1 cup flour, 1/2tsp salt and 1/4 cup butter; beat until smooth. Pour over chicken in skillet.
- 4. Bake at 375 degrees for 1 hour. Cool slightly and cut into wedges.
- 5. While puddings is baking, cook remaining broth over high heat until reduced to 2 cups. Stir in 1/2 cup flour. Add parsley, 2TBS butter, 1/2tsp salt and 1/4tsp pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.
VERACRUZANO "PUDDING" TAMALES WITH CHICKEN, CHIPOTLE, AND HERBS
These silky textured Veracruzano "pudding" tamales are made with a precooked batter that helps cut down the cooking time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 10
Steps:
- Place the chicken breast in a medium saucepan; cover with salted water. Bring liquid to a boil, and reduce heat to a simmer. Cook until the chicken becomes opaque throughout, about 20 minutes. Remove pan from heat. When chicken is cool enough to handle, shred the chicken.
- Using kitchen scissors, cut off the brown, hard edges from the banana leaves. Cut each leaf into eight 10-inch squares. From the trimmings, make 16 1/4-inch-wide strips cut along the grain. Tie 2 strips together, forming 8 long strips; set aside.
- Set a small, heavy skillet over medium heat. When skillet is hot, add the dried chiles. Cook, stirring, until chiles are very fragrant and toasted in spots, 2 to 3 minutes. Transfer chiles to a bowl, and cover with 1 1/2 cups hot water. Set a small plate on top of the chiles, keeping them submerged.
- Add the garlic cloves to the hot skillet, and cook, turning, until soft and darkened in spots, about 20 minutes. Remove skillet from heat. When the garlic becomes cool enough to handle, peel; set aside.
- Drain the chiles, reserving 1 1/4 cup soaking liquid. In the jar of a blender or the bowl of a food processor, combine the chiles, liquid, and the garlic. Process until a puree forms. Transfer puree to a small saucepan, and simmer over medium heat until the mixture reaches the consistency of canned tomato sauce, 25 to 30 minutes. Stir in 1/2 teaspoon salt and the sugar; set the chipotle salsa aside.
- Working in two batches, blend the masa with the stock, and strain the mixture through a medium sieve into a large saucepan. Set over medium heat, whisking constantly, until the mixture comes to a boil, about 20 minutes.
- Whisk in lard until combined and thick enough to hold its shape when placed in a spoon, about 5 minutes. Add 1 teaspoon salt; transfer to a bowl. Let cool completely.
- Lay 1 banana leaf, shiny-side down, on a clean work surface, and lightly pat dry. Place 2/3 cup batter into the center. Spread the batter toward the right side, forming a rough 3-by-6-inch rectangle. Place 1 tablespoon chipotle salsa, 2 tablespoons shredded chicken, and one-fourth of a hoja santa leaf or 3 sprigs cilantro onto the left side of the batter. Fold the right third of the leaf over, covering the middle third and encasing the filling between the batter. Fold the uncovered section of the leaf over the top, then fold both of the open ends under. Tie loosely with a strip around the middle. Repeat with the remaining ingredients.
- Line the steamer basket with small pieces of banana leaves. Transfer prepared tamales to steamer, no more than 2 deep. Cover the tamales with remaining banana leaves.
- Steam the tamales 1 1/2 hours. Serve the tamales with the remaining chipotle salsa.
TAVUK GOGSU (CARAMELIZED TURKISH CREAMY CHICKEN BREAST PUDDING)
I love tavuk gogsu and never fail to order it when I go to my favourite Anatolian Restaurant. Anyway, the pudding is 'singed' (caramelized) on one side and is totally delicious - and yes, that chicken breast in the list of ingredients. Interesting, yes?
Provided by evelynathens
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken in a saucepan filled with water and allow it to come to the boil. Reduce the temperature and let it simmer until the chicken is fully cooked, approximately 20 minutes. Remove the chicken from the saucepan, cool, pat dry and shred into very, very fine shreds. Mix the rice flour or corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
- Once the mixture reaches boiling, add a few spoonfuls of it to the rice flour slurry, to temper it, and then slowly empty the slurry into the pot and add the extract. Whisk the mixture constantly. As soon as it starts to thicken, add the shredded chicken and continue stirring until it is thick and set.
- Melt the butter in a heavy skillet and pour the pudding inches Cook, over medium-low heat, without stirring for 8-10 minutes, until it is caramelized (singed) underneath.
- Allow the pudding to cool in the skillet and serve from there. To serve - cut into pieces and 'flip' a piece onto a plate - the singed part should be on top.
- Delicious served with either Whipped Cream or Ice Cream. (plain is good, too).
Nutrition Facts : Calories 430.4, Fat 26.1, SaturatedFat 16, Cholesterol 105.5, Sodium 128.6, Carbohydrate 39.7, Fiber 0.2, Sugar 25.1, Protein 10.4
VINCENT PRICE CHICKEN PUDDING - CHICKEN WITH YORKSHIRE PUDDING
From Mr. Price's "Come into the Kitchen" cookbook comes this interesting chicken recipe from the Early America chapter. The recipes in the cookbook are written in quite a different style than modern cooks are accustomed to following, so I've done my best to translate it.
Provided by Julesong
Categories Whole Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Joint the chickens, splitting the breasts (and removing backbone), and separating the drumsticks and thighs (you can remove skin, if you prefer); reserve the giblets, necks, and backbones.
- In a large, heavy pot, put the water, reserved giblets, necks, and backbones, and the celery, onion, parsley sprigs, oregano, salt, and pepper; simmer on medium heat for 40 minutes, then strain solids from liquid, discard solids, and reserve liquid broth.
- Preheat oven to 450 degrees F.
- Make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
- Prepare the fry coating: place the 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper into a large Ziplock bag, then add a few pieces of chicken and shake to coat well; repeat with all pieces.
- Melt 2 tablespoons butter and 1 tablespoon vegetable oil in a large frying pan over medium high heat, then sauté the coated chicken pieces until browned; reserve drippings.
- Placed the browned chicken pieces into a large round casserole dish.
- Take chicken drippings in pan over heat and thicken with 1 tablespoon flour, then gradually add 2 cups of the reserved broth while whisking to make gravy, simmer while whisking to thicken, then add the chopped parsley (if gravy is not thickening as you'd like, sprinkle in a bit more flour - a teaspoon at a time - and simmer to desired texture).
- Pour the gravy over the chicken pieces in the casserole.
- Spread the prepared Yorkshire Pudding batter evenly over the top.
- Bake in a hot 450 degree F oven for 15 minutes; reduce temperature to 350 degrees F and bake for an additional 20 to 25 minutes.
- Note: when chicken is almost done baking, you can make more gravy (as much as you'd like) with 2 tablespoons butter, 2 tablespoons flour, and some of the remaining chicken broth to the texture/thickening you'd like.
Nutrition Facts : Calories 1190.1, Fat 78.8, SaturatedFat 24.1, Cholesterol 462.1, Sodium 1780.4, Carbohydrate 22.8, Fiber 1.6, Sugar 1.8, Protein 91.8
CHICKEN PUDDING
The name of this recipe is what caught my attention too. I can only think of chocolate when it comes to pudding, so I was very curious. This recipe is a chicken bread type casserole that puffs up because of the eggs. I was so intrigued with the idea that I made it right away. It is a little time consuming to make it the way the recipe says, but because we enjoyed it so much, next time I am going to cheat and use rotisserie chicken and heated canned chicken broth. This has such a good homey taste, almost like chicken and stuffing but more like maybe chicken and dumplings. I was afraid it might be a little bland, but really it wasn't and well, it just hits the spot. Oh this recipe comes from Southern Living magazine, orginated though by a lady by the name of Mama Dip.
Provided by lisar
Categories Poultry
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients and water to cover in a large Dutch oven.
- Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
- Remove chicken and cool.
- Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
- Reserve remaining broth for later use.
- Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
- Set aside to cool.
- Cut shortening into flour with a pastry blender or fork until crumbly.
- Add milk, stirring just until dry ingredients are moistened.
- Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
- Bake at 400° for 25 minutes or until golden brown.
- Cool on wire rack; break into pieces.
- Skin, bone, and coarsely chop chicken.
- Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
- Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
- Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
- Bake at 375° for 30 minutes or until golden brown and set.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 606.3, Fat 39.8, SaturatedFat 14.1, Cholesterol 194.4, Sodium 1069.4, Carbohydrate 29.2, Fiber 2.1, Sugar 2.4, Protein 31.4
ZELDA'S CHICKEN AND CORN PUDDING
Sometimes I just want something easy and delish.This casserole is something like a custard. But I think you will like the combination. I use just white meat most of the time. I hope you enjoy!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Place Chicken in greased casserole dish. Beat eggs,milk and flour in bowl, and add salt, pepper, onion, green peppers and corn. Pour over chicken. Bake at 325 degrees for 1 hour or longer-until custard is set and knife inserted in center comes out clean.
TURKISH CHICKEN PUDDING
This is a surprising pudding from Turkey. The recipe I found called for chicken breasts, however I am fond of the richness of thighs.
Provided by Ambervim
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the chicken in water to cover over low heat in a saucepan 10-15 minutes or until barely tender.
- Drain and bone, then tear into very thin hair fine fibers. Set aside and chill.
- Cover rice with warm water for 2 hours.
- Drain and place into a food processor and whirl until well ground.
- Mix rice with milk in a saucepan blending well and cook over low heat for 5 minutes or until thickened, stirring contatntly.
- Stir in the chicken, mix completely and cook for 5 minutes stirring gently and constantly.
- Reduce heat.
- Add sugar and mix well. Cook over very low heat for 1 minute or until sugar is dissolved.
- Remove from heat. Pour into individual dessert bowls.
- Cool and sprinckle with cinnamon.
- Serve chilled.
Nutrition Facts : Calories 422, Fat 8.6, SaturatedFat 4.5, Cholesterol 35.2, Sodium 92.4, Carbohydrate 77.2, Fiber 0.6, Sugar 49.9, Protein 10
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