Best Savoury Chicken Recipes

CHICKEN BRUSCHETTA PASTA (SAVOURY) RECIPE BY TASTY

Steps:

• Heat the oil in large high sided skillet over medium-high heat. Add the cubed chicken and 1 tablespoon of the seasoning mix. Cook, stirring often for 5 minutes or until browned and fully cooked. Remove chicken from the pan and transfer to a large bowl. Set aside.
• Add the onion to the skillet and cook for 3 minutes or until softened and translucent.
• Add the stock, tomatoes and remaining seasoning mix to the skillet, bring to boil and stir to release browned bits from bottom of skillet. Stir in the uncooked pasta and cook for 15 to 20 minutes, stirring occasionally until the pasta is fully cooked.
• Return the chicken to skillet. Stir in the mozzarella and cook for 2 minutes or until thel chicken is heated through. Sprinkle with chopped basil if desired and serve immediately.
• Enjoy!

SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
• In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
• Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
• Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
• Remove the gratin from the oven.
• Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
• Remove from the oven and let cool for 30 minutes before serving.
• Enjoy!

SAVOURY CHICKEN

Steps:

• Arrange chicken in large shallow baking dish.
• Mix remaining ingredients in large bowl.
• Pour marinade over chicken.
• Cover and refrigerate 2-4 hours.
• Preheat oven to 360F (175C).
• Bake chicken in marinade until just springy to touch, basting 2-3 times with marinade, about 40 minutes.
• Transfer chicken to platter.
• Tent with foil to keep warm.
• Strain marinade into saucepan.
• Boil until reduced to 2 cups, about 20 minutes.
• Serve sauce with chicken.

ROAST CHICKEN WITH SAVOURY SAUCE

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Carefully loosen the skin over the breast of the chicken and ease a slice or two of the prosciutto and sprig of rosemary under the skin to cover each breast. Choose the fattiest parts of the prosciutto, as the idea is for it to baste the breast meat and keep it from drying out too much. Chop the remaining prosciutto and put it in the cavity of the chicken with the onion, sage and the rest of the rosemary. Use wooden cocktail sticks to close the cavity.
• Choose a baking dish that will just hold the chicken comfortably, drizzle the base with 1 tbsp of the oil and put in the chicken, breast side up. Pour over the remaining oil and season thoroughly. Roast for 11⁄4 hours, basting from time to time with the white wine, until the juices from the chicken have no trace of blood in them when the thigh joint is pierced with a knife.
• While the chicken is roasting, start the sauce. Tip the garlic, parsley leaves, livers and anchovies into the bowl of your food processor with the soppressa or salami, if using. Whizz until everything, including the parsley leaves, seems amalgamated.
• When cooked, lift the chicken on to a carving board, cover with foil and let it rest for 15 minutes. Pour the olive oil from the juices left in the roasting pan into a small saucepan - you should have about 4-5 tbsp. Put the pan over a low heat and gradually add the liver mixture, stirring to blend with the oil. Cook, stirring continuously until the sauce changes from a raw to a cooked colour. Pour in the lemon juice, stir, then add the white wine, and when that has evaporated, add the vinegar. After 10-12 minutes cooking, taste and season with salt and freshly ground black pepper.
• Return the sauce to the cleaned food processor bowl, give it all a second whiz and return to the pan. Back on the heat, continue to stir and cook the sauce, adding water, a little at a time, until you achieve a velvety texture and a thick pouring consistency. Keep the sauce warm over a pan of simmering hot water while you joint the chicken.
• Discard the backbone, carve the legs into thighs and drumsticks, and cut each breast into two, so diners get a bit of each. Discard the flavourings from inside the cavity. Add half the chopped parsley and lemon zest to the sauce and pour into a serving bowl, scatter with the rest of the parsley and lemon zest and serve with the chicken.

SAVOURY CHICKEN CASSEROLE

Steps:

• Cook noodles as directed on package, just to al dente'. Drain and set aside. Cube chicken, place in a medium bowl. Mince onion and celery. Set aside.
• Spray an 8x8 casserole dish with cooking spray. (you can grease the pan lightly if you prefer.) Preheat oven to 350 degrees.
• Melt 1 T butter in a medium saucepan, over medium-high heat. Saute' the onion and celery in the butter until soft. Add the onion and celery to the chicken. Stir to mix.
• Melt 2 T butter in a medium saucepan, over medium heat. Sprinkle with 2 T flour. Stir flour, blending to make a roux. (it should look like wet sand) Let the roux brown just for a minute or two to remove the floury taste.
• Add the chicken broth, whisking to thicken. Cook for several minutes. Then add the cold milk, again whisking to thicken. Add thyme, marjoram, savory, salt, pepper and poultry seasoning. The sauce should be the consistency of a creamed soup.
• Remove pan from heat. Fold in the sour cream. Set aside.
• Melt 2 T butter. (I used the microwave to melt the butter.) Crush the butter crackers in a small bowl. Pour the melted butter over the crackers and mix well.
• To layer the casserole: Start with a layer of noodles, then a layer of chicken mixture. Repeat. Pour the sauce over the layers of chicken and noodles. Top with the buttered crushed crackers. Bake at 350 degrees for 30 minute until bubbly.

SAVOURY GLAZED CHICKEN

Steps:

• Arrange chicken in an aluminum foil-lined, greased 3 quart (3L) casserole dish. [Thanks for reminding me Pennynickle ;) ].
• Mix mayonnaise, chili sauce, relish, lemon juice and Worcestershire sauce in a bowl.
• Stir in onion soup mix, jam and brown sugar.
• Spoon sauce over chicken pieces, covering all chicken.
• Bake uncovered for an hour at 350°F (175°C).
• Baste half way through.