Best Minced Chicken On Toast Recipes

SOUTHERN STYLE CHICKEN TOAST

Southern Style Chicken Toast image

These delectable dumplings are sure to please the working family. As a matter of fact any family. very easy to make.

Provided by Cheftell

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

½ pound skinless, boneless chicken breast halves - cut into chunks
1 carrot, peeled and cut into 1 inch pieces
1 egg white
2 teaspoons cornstarch
½ teaspoon white sugar
½ teaspoon ground ginger
¼ teaspoon ground black pepper
4 slices white bread
2 ½ tablespoons margarine
⅓ cup soy sauce

Steps:

Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 8.9 g, Cholesterol 16.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 0.8 g, Sodium 756 mg, Sugar 1.4 g

CREAMY CHICKEN TOAST

Creamy Chicken Toast image

Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

12 ounces skinless, boneless chicken breast, cut into strips
salt to taste
1 tablespoon butter
2 tablespoons sliced green onions, white and lighter green parts, or to taste
½ red bell pepper, or to taste, diced
1 large jalapeno pepper, or to taste, seeded and diced
¼ cup chicken broth
1 ½ cups heavy cream
2 tablespoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
1 tablespoon chopped fresh tarragon
4 slices bread, toasted

Steps:

Season chicken with salt.
Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

Nutrition Facts : Calories 528.7 calories, Carbohydrate 17.1 g, Cholesterol 188.9 mg, Fat 41.7 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 382.2 mg, Sugar 2.3 g

CREAM CHICKEN ON TOAST

Cream Chicken on Toast image

Easy recipe using canned or fresh cooked chicken. This is my husband's favorite dish. It is an adaptation of the Cream Chipped Beef on Toast such a favorite in the 1950's.

Provided by dodiemckee

Categories Chicken

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
2 cups milk
1 (13 ounce) can chunk chicken or 1 -2 cup chopped cooked chicken

Steps:

Melt butter, add flour making a paste. Remove from heat and gradually add milk, stirring constantly. Return to heat and bring to a boil, add chicken and salt and pepper to taste. Allow chicken to become hot and remove from heat to serve on toast.

MINCED CHICKEN ON TOAST

Minced Chicken on Toast image

Categories Bread Sauce Chicken Summer

Number Of Ingredients 9

Ingredients

2 teaspoons butter
2 or 3 button mushrooms or cremini, ﬁnely chopped
1 scallion, ﬁnely chopped
1 tablespoon Madeira
3/4-1 cup cooked chicken, cut into very small pieces-i.e., minced
Salt and freshly ground pepper
1/4 cup Cream Sauce (page 164), or 2 tablespoons heavy cream
1 slice good white bread or English mufﬁn, toasted
A sprinkling of tarragon, fresh or dried

Steps:

Melt the butter in a small pan, and add the mushrooms and scallion. Cook gently for about 5 minutes, to soften. Splash in the Madeira, and cook down until syrupy.
Add the chicken, season with salt and pepper, and heat through, stirring in enough of the cream sauce to bind the chicken or use heavy cream. Spoon everything over toast, and sprinkle a little tarragon on top.
I like to surround my mince with a green vegetable, such as asparagus or peas when in season.
Variations
This mince is good made with the remains of a holiday turkey, and if you have some chestnuts left over, by all means use a couple of them, roughly chopped, in place of the mushrooms.
Another accompaniment I tried recently was some young milkweed pods, their tender leaves and buds still closed. I steamed them for about 8 minutes, then bathed them in sweet butter and a few drops of lemon. It made for an early-summer treat, just right with an old-fashioned New England mince.