Best Lucky Wedding Chicken Recipes
LUCKY WEDDING CHICKEN
We served this for our rehearsal dinner. The recipe became famous among those of us in attendance. Has ever more been known as wedding chicken. Taste, presentation and aroma is to die for. Sometimes I will marinate the chicken in this and freeze in gallon freezer bags for an easy ready-to-go meal. If you're lucky enough to have leftovers, they are great in salad and in pasta dishes. Times do not include marinating.
Provided by charlie 5
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken breasts in half so you have 8 half breasts. Clean well. Place in a glass dish.
- Mix garlic, salt, ginger, pepper, cumin, curry, oregano, soy, oil, and lemon juice together. Pour over the chicken breasts. Cover and refrigerate overnight.
- Heat bbq grill until coals are covered in white ash. Grill 5 minutes each side, or broil for 5 minutes on each side. Remove from grill. Place 1 t butter on each breast and serve.
Nutrition Facts : Calories 171.1, Fat 11.5, SaturatedFat 3.5, Cholesterol 44.3, Sodium 860, Carbohydrate 2, Fiber 0.5, Sugar 0.3, Protein 14.9
WEDDING CHICKEN
Delicious, impressive, and EASY! A friend of mine from work shared this recipe...The first time I made it for someone, they remarked, "This tastes like something you would eat at a wedding!" I often serve it with rice or french bread to soak up the delicious sauce.
Provided by Kellyonthetundra
Categories Chicken Breast
Time 45m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together sour cream and soup; set aside.
- Wrap each chicken breast with 2 slices of bacon.
- Place in a casserole dish.
- Pour sour cream/soup mixture over chicken breasts.
- Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.
WEDDING CHICKEN
I modified this recipe from the B H & G cookbook for a friend's wedding. This recipe is really flavorful and the sauce is awesome! I would make some extra sauce on top of the stove because everyone will want more. The usual Chicken Saltimbocca recipes call for tomato inside, but my friends wouldn't hear of that, and no one really missed it. Baking the chicken instead of doing the whole thing on the stovetop gets the flavor of the sauce into the meat like you wouldn't believe! You could add some white wine to the sauce; just add extra flour for thickening. A little shredded cheese on top of the chicken before baking would be tasty, too. Word of advice - do not try to cater a wedding for 70 people from a 1 bedroom apartment. Also, it is really funny watching 5 people pound chicken on the living room floor (ON CUTTING BOARDS! EWWWW! No carpet fuzz in the recipe!) (Prep time/cook time is approximate - I made this for 70 people so it took me a couple of days to get all the steps done and I pre-cooked the chicken before I served it.)
Provided by Amy - Ellies Mommie
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- First, buy your chicken pre-pounded.
- Pay the extra.
- It is worth it.
- If you decide to pound your own chicken, place the chicken breast smooth side facing you on a piece of plastic wrap.
- Fold the sides of the SAME PIECE of plastic wrap around the chicken and pound with the smooth side of a meat mallet, a rolling pin or a cookbook.
- If you use a separate piece of plastic wrap, you run the risk of tiny little chicken guts all over you and your kitchen.
- Gross!
- Stomping on it will not work.
- Pound until 1/8" thin.
- Place pounded chicken smooth side down on the cutting board.
- Lay a piece of prosciutto on each piece of chicken.
- Lay a piece of cheese on each piece of chicken.
- Fold in the long sides of the chicken breast about 1/4" (just enough to keep the whole package together), then roll from the short end of the chicken breast like a cigar.
- Hold packet together with toothpicks.
- In a large saute pan, heat olive oil over medium heat until it sizzles, but is not smoking.
- Place chicken packets in pan FOLDED SIDE DOWN.
- Brown chicken packets on all sides evenly.
- Remove from pan and place in a baking dish.
- In the same pan, melt the butter over med-low heat.
- Add onions and garlic and cook until soft.
- Add mushrooms and cook until soft and slightly browned and tender.
- Remove from heat.
- In a small bowl, mix cream, sour cream, flour and spices.
- Add to mushroom mixture in saute pan.
- Return pan to low heat.
- Stir over low heat until smooth and thick.
- Pour sauce over chicken.
- Put chicken and sauce into 400 degree oven and bake for 25 minutes, or until chicken is not longer pink (depending on how done it got during the browning stage).
- Serve with wide egg noodles and extra sauce.
Nutrition Facts : Calories 523.1, Fat 38.5, SaturatedFat 19.4, Cholesterol 164.7, Sodium 276.8, Carbohydrate 9.1, Fiber 0.7, Sugar 2.6, Protein 35.2
CREOLE WEDDING CHICKEN
I have no clue as to why this is "Wedding Chicken", but you will love it. The prep time is the marinate time.
Provided by Miss Annie
Categories Poultry
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken thoroughly and pat dry.
- Mix all above ingredients (EXCEPT: onions and oranges) and marinate chicken overnight.
- Arrange the onions and orange slices on top of the chicken in a covered baking dish.
- Pour marinade over chicken.
- Cook for 45 minutes to 1 hour in a 350ºF oven or barbecue outside on the grill.
Nutrition Facts : Calories 153.1, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 46.8, Carbohydrate 6.7, Fiber 0.7, Sugar 4.7, Protein 15.7
WEDDING CHICKEN
This is a very special recipe: I developed and wrote it for my wedding day. The marinade is fantastic: I've marinated chicken thighs in it for 24 hours, but 48 is optimal. Don't forget to serve with a few pieces of the roasted lemon-that's the best part.
Provided by Naomi Pomeroy
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the marinade: Using a spoon, scrape away the ginger peel, then slice into coins; stack the coins and cut into uniform matchsticks. Thinly slice the peppers and lemons; roughly chop the garlic. Set aside.
- Marinate the chicken: Place a zip-top bag into a baking dish and add the chicken, salt, sugar, vinegar, fish sauce, and soy sauce. Squeeze the juice from the sliced lemons into the bag, then add the lemons, garlic, ginger, peppers, thyme sprigs, and olive oil. Use your hands to thoroughly combine the ingredients inside the bag. Then seal the bag and chill for 12-48 hours to allow all the flavors to meld and permeate the chicken.
- Cook the chicken: Preheat oven to 450 degrees F. Evenly arrange chicken thighs skin side up in a roasting pan and pour marinade over the top. Season with salt and pepper and roast until the chicken is cooked through and the sauce is bubbly, 30-35 minutes. Serve with pan juices and pieces of the cooked lemon.
WEDDING CHICKEN
Make and share this Wedding Chicken recipe from Food.com.
Provided by Denver cooks
Categories Easy
Time 12h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
- Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25-30 minutes. Serve chicken with lemon wedges for squeezing over.
Nutrition Facts : Calories 969.9, Fat 82.9, SaturatedFat 15.5, Cholesterol 157.9, Sodium 4013.9, Carbohydrate 21.7, Fiber 1.5, Sugar 14.6, Protein 35.7
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