CREAMY CHICKEN SPREAD
"This tasty chicken spread came from a member of the Texas church where my husband served as pastor," reveals Lynn Scheiderer of Bishop, California.
Provided by Taste of Home
Categories Appetizers Lunch
Time 10m
Yield 2.50 cups.
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor; process until coarsely chopped. Use as a sandwich spread or serve on crackers.
Nutrition Facts :
CHICKEN SALAD SPREAD
The chicken salad is quick and easy. If you want a little 'zip', add a few drops of hot sauce to the mixture! Serve on lettuce as a salad or on bread as a sandwich.
Provided by MYSST
Categories Salad
Yield 4
Number Of Ingredients 5
Steps:
- Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 7.4 g, Cholesterol 43.4 mg, Fat 5.6 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 1.5 g, Sodium 475.9 mg, Sugar 7.1 g
DEVILED CHICKEN SPREAD
This is great served at dinner party's or potlucks. Cut the bread into appetizer serving pieces.You can toast the french bread. Rye bread is also great. Or to save time simply serve with crackers.
Provided by daisygrl64
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- heat oven to 400*F.
- in a bowl mix chicken, mayonnaise, 3 tablespoons butter, mustard and cayenne pepper.
- taste for salt, add if needed.
- spread into a 9"inch pie pan.
- in a separate bowl, mix bread crumbs, parsley and 2 tablespoons of butter.
- sprinkle over chicken mixture.
- bake for 20 to 25 minutes, or until golden brown and heated through.
- Serve while still hot.
DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Provided by Todd Richards
Categories Egg Chicken Lunch Appetizer snack Condiment/Spread Peanut Free Soy Free Tree Nut Free Onion Garlic Stock Rosemary Radish Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a deep skillet over medium-high.
- Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
- Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
- Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
- Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
- Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
- Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
- Serve with: Grits, tomato, or rice dishes; green salads, soups.
BALSAMIC GRILLED CHICKEN FINGER SANDWICHES WITH SUNDRIED TOMATOES AND HERBED GOAT CHEESE SPREAD
Provided by Food Network Kitchen
Categories appetizer
Time 4h28m
Yield 18 finger sandwiches
Number Of Ingredients 13
Steps:
- Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
- Preheat the grill.
- Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
- In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
- Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.
LEMON-ROSEMARY CHICKEN SALAD SPREAD
Enjoy Lemon-Rosemary Chicken Salad Spread on crackers or on toast points! You could even serve this rosemary chicken salad spread on bell pepper chunks.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHUTNEY CHICKEN SPREAD
Here's an exotic appetizer sure to cause a stir at your party. The Asian influenced spread boasts a creamy-crunchy texture.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, beat cream cheese until light and fluffy. Stir in the mayonnaise, onion, chutney, curry, garlic and pepper until blended. Fold in the chicken. Transfer to an ungreased 3-cup baking dish. Sprinkle with almonds if desired. , Bake, uncovered, at 350° for 18-20 minutes or until heated through. Serve with crackers.
Nutrition Facts : Calories 77 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
FRESH FOCACCIA WITH MARINATED CHICKEN AND SPINACH AND ARTICHOKE SPREAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat a grill pan or grill over medium-high heat.
- Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
- For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
- For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
- Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
- Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
- In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
- Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
- Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
- Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
- Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
- Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
- Preheat the oven to 425 degree F and set a rack in the middle of the oven.
- Bake the dough until golden brown, 35 to 40 minutes.
CHICKEN SALAD SPREAD WITH SMOKED ALMONDS
Looking for a subtly seasoned, special occasion tea sandwich? I think you'll find this one will be a popular addition to your cold tray offerings. I have confidently served this at bridal showers and and family parties with many a request for this simple but tasty recipe.
Provided by mrspotter
Categories Lunch/Snacks
Time 55m
Yield 24 tea sandwiches
Number Of Ingredients 7
Steps:
- Bring broth or water to a boil in a large skillet and add chicken breasts.
- Reduce heat to a simmer and poach chicken, turning once, for about 7 minutes. Remove skillet from heat and leave chicken in broth as it cools for about 20 minutes.
- Discard the skin and finely shred the chicken into a bowl.
- Stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and seasoning to taste.
- Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
- Spread edges of rounds with remaining 1/2 cup mayonnaise to coat well and then roll the edges in the chopped almonds.
- If you decide to use croissants you may prefer to add the chopped almonds directly to the chicken mixture.
- These sandwiches may be made 2 hours ahead, wrapped, and chilled.
BALSAMIC GRILLED CHICKEN FINGER SANDWICHES WITH SUNDRIED TOMATOES AND HERBED GOAT CHEESE SPREAD
Steps:
- Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight. Preheat the grill. Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside. In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside. Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.
CREAMY CHICKEN SPREAD
This is a good spread to take to social gatherings , its often requested for me to bring my dips and this is one that I take and I will make a double batch. I enjoy it with chunks of soft bread. Some people think it a tuna spread but it's chicken.
Provided by Karla Everett
Categories Other Snacks
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a mixing bowl ; combine the first 6 ingredients. ( I like to use a mixer )
- 2. Mix until it's all creamy.
- 3. Fold in drained chicken.
- 4. Use a bowl or mold and line with plastic wrap ; fill with the chicken mixture.
- 5. Cover and chill before serving.
- 6. Revert onto a plate and remove the bowl and plastic wrap ; Sprinkle with paprika ; optional
- 7. Serve with sliced bread or you can serve with crackers , toast points or raw vegetables.
CHICKEN SALAD SPREAD
This is good for large groups. It's one of the first things gone. My husband loves these. *Instead of boiling the chicken you can pick up one thats already cooked at most grocery's.
Provided by Madson7
Categories Lunch/Snacks
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients well and chill for at least 4 hours.
- Serve on croissants for best results.
CHICKEN LIVER SPREAD
I serve this flavorful spread with sliced rye bread or wheat crackers. Prep time is approximate and cook time is for 2 hours chilling.
Provided by keen5
Categories Spreads
Time 32m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- In 10-inch skillet melt butter; add chicken livers and garlic.
- Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
- Stir in remaining spread ingredients.
- Continue cooking until heated through (1 to 2 minutes).
- Spoon into blender container or food processor.
- Blend or process until smooth.
- Press liver mixture into greased 2 cup mold or soup bowl.
- Chill until firm (1 to 2 hours).
- In small bowl, stir together all frosting ingredients.
- Unmold liver spread onto a serving plate.
- Frost liver spread, decorating if desired.
Nutrition Facts : Calories 744.2, Fat 63.7, SaturatedFat 37.1, Cholesterol 784.9, Sodium 1271.2, Carbohydrate 5.7, Fiber 0.9, Sugar 0.9, Protein 38.1
MEXICAN CHICKEN PATTIES WITH AVOCADO SOUR CREAM SPREAD
Threw them together on a busy day and they were so good I wanted to share. Recommended to be topped with iceberg lettuce, thin sliced tomato, Monterey Jack cheese, and hot salsa, or better yet, hot picante.
Provided by travisd1
Categories Main Dish Recipes Burger Recipes Chicken
Time 37m
Yield 6
Number Of Ingredients 13
Steps:
- Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
- Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
- Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 33.6 g, Cholesterol 53.9 mg, Fat 14.9 g, Fiber 5.2 g, Protein 25.9 g, SaturatedFat 4.7 g, Sodium 382 mg, Sugar 3.7 g
CHICKEN SPREAD FOR BOCADITOS CUBANOS
There all types of bocaditos (the most common little sandwiches are made of ham spread). This is like a chicken salad with a new twist! Recipe courtesy of: All About Cuban Cooking by Josefina Alvarez.
Provided by Manami
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- Spread on "bocadito" rolls or spread over bread slices.
- They will look prettier if you use a cookie cutter and remove the crusts.
Nutrition Facts : Calories 188.4, Fat 14.7, SaturatedFat 5.5, Cholesterol 43.4, Sodium 235.3, Carbohydrate 6.9, Fiber 0.3, Sugar 2.2, Protein 7.6
CHOPPED CHICKEN LIVER SPREAD
Make and share this Chopped Chicken Liver Spread recipe from Food.com.
Provided by figaro8895
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the livers in half the fat until they are no longer pink inside, about 5 minutes.
- Remove from the pan and add the onion and the remaining fat.
- Saute the onion until golden.
- Grind the liver-onion mixture and the eggs using a coarse blade on your grinder.
- Add the crispy fried skin and tiny pieces of crunchy friend chicken fat if you wish.
- Add salt and pepper.
- Serve with toast points or crackers.
Nutrition Facts : Calories 268.6, Fat 17.8, SaturatedFat 5.5, Cholesterol 506.6, Sodium 112.6, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 22.6
SMOKY CHICKEN SPREAD
The unique smoky flavor in this spread comes from smoked almonds. It turns your favorite crackers into a hearty snack. Don't expect many leftovers! -Mary Beth Wagner, Rio, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, mix the first 5 ingredients. Stir in chicken, celery and almonds. Refrigerate, covered, at least 2 hours., Serve with crackers.
Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
PARTY CHICKEN SPREAD
"Every time I take this eye-catching log to a party, it's gone in no time," relates Charlene Barrows of Reedley, California. This mild spread smooth easily onto any kind of cracker.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the first seven ingredients until blended. Stir in the chicken, eggs and green onions. , Shape into an 8-in. x 2-in. log. Garnish with pimientos and onions. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers or bread.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
GRILLED CHICKEN AND ESCAROLE SANDWICH WITH WHITE-BEAN SPREAD
For a midday pick-me-up, indulge in a well-stacked sandwich. Grilledchicken andgarlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white variety can make energy flag).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Whisk together oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
- Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover, and set aside
- Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.
- Toast bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
Nutrition Facts : Calories 409 g, Cholesterol 49 g, Fat 13 g, Fiber 6 g, Protein 29 g, Sodium 541 g
EASY CHICKEN CRACKER SPREAD/DIP
Make and share this Easy chicken cracker spread/dip recipe from Food.com.
Provided by Jennifer Durrin
Categories Chicken
Time 6m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Mix canned chicken and mayo like you are making tuna sandwiches, but add a little bit more mayo.
- If you add too much and it is runny, add more chicken.
- Then add Mrs.
- Dash to taste.
- Refrigerate until cold.
- Then dip in your cracker and eat!
- (I like wheat thins the best.).
Nutrition Facts :
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