Best Deviled Chicken Spread Recipes

Deviled Chicken Spread image

Provided by daisygrl64

Categories Spreads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups cooked chicken, shredded
1/2 cup mayonnaise
5 tablespoons butter
2 tablespoons Dijon mustard
1 cup fresh breadcrumb
1/4 cup fresh parsley, chopped
1 pinch cayenne pepper
1 pinch salt, if needed

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 image

Provided by Todd Richards

Yield 4 servings

Number Of Ingredients 17

3 tablespoons blended olive oil
1 pound chicken hearts
½ cup Seasoned Flour
1 small white onion, thinly sliced (about 1 ½ cups)
2 garlic cloves, minced
4 cups (32 ounces) chicken stock
1 cup (8 ounces) dry white wine
4 bay leaves
1 rosemary sprig
Pinch of red pepper flakes
1 ounce (2 tablespoons) salted butter, softened
4 (1 ½-ounce) sourdough bread slices, toasted
¾ cup Deviled Egg Spread, plus chopped egg whites
¼ cup thinly sliced radish (from 2 radishes)
16 thin jalapeño chile slices (from 1 small jalapeño)
¼ teaspoon freshly ground black pepper
Pinch of gray sea salt

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.