Best Festive Chicken Recipes

FESTIVE GOLDEN FIVE-SPICE CHICKEN

Steps:

• Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
• Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

FESTIVE STUFFED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
• Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
• Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.

FESTIVE CHICKEN

Steps:

• Wrap two bacon strips around each chicken breast; place skin side down in a shallow glass baking dish and set aside. , In a small bowl, combine the remaining ingredients. Pour 2/3 cup marinade over chicken. Cover with plastic wrap and refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Bake at 325° for 50-60 minutes or until a thermometer reads 170°, basting occasionally with reserved marinade.

FESTIVE GOLDEN FIVE-SPICE CHICKEN

Steps:

• 1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time. 2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

FESTIVE CHICKEN SALAD

Steps:

• Drain pineapple, reserving 1/4 cup of liquid.
• Combine reserved pineapple liquid and cream cheese, mixing until well blended.
• Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly.
• Chill at least one hour but overnight is best.
• To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.

FESTIVE CHICKEN WITH ASPARAGUS

Steps:

• Heat oil in lg skillet over medium heat.
• Coat chicken with flour and brown in oil; remove to plate.
• In shallow 3-quart casserole, combine bleu cheese, wine, and soup.
• (I usually spray with non-stick spray first to help with clean-up) Arrange chicken in soup mixture, spooning soup over top of chicken to coat.
• Bake uncovered at 375 for 30 min.
• Meanwhile, clean asparagus spears and cut in half crosswise.
• Remove chicken from oven and arrange asparagus between pieces of chicken.
• Cover tightly and bake 30 minutes or until chicken is tender.
• Serve with rice or noodles.

FESTIVE SALAD WITH CHICKEN AND FRUIT

Steps:

• Heat oven to 375°F.
• Toss bread cubes with 1/4 cup dressing; spread in single layer on ungreased baking sheet. Bake 6 to 10 min. or until golden brown; cool.
• Toss greens with chicken, pineapple, apples and remaining dressing in large bowl. Add bread cubes; mix lightly. Sprinkle with cheese.
• Serve immediately.

FESTIVE CHICKEN SALAD LOG

Steps:

• Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper, and pepper sauce. Stir in chicken, eggs, and onions.
• Shape into log (8 by 2 inches) and wrap in plastic wrap. Refrigerate until firm, about 4 hours.
• Cut green pepper rings to make strips. Place strips diagonally across log, dividing log into 4 sections (fourths). Sprinkle sesame seed on 1 section, repeat with 3 tablespoons onion, the olives, and pimento on remaining sections. Serve with crackers.

FESTIVE CROCK POT CRANBERRY CHICKEN

Steps:

• Add all ingredients to the crock pot.
• Cook 8 to 10 hours, until done.
• Serve over hot cooked rice.

FESTIVE CHICKEN AND FRUIT SALAD

Steps:

• For Dressing: Combine all ingredients and blend. For Salad: Steam chicken for 1 hour or until tender, being careful not to let it boil. Cool. Remove skin. Bone and cut into large bite-sized pieces. Place in a medium-size mixing bowl and add celery, grapes, and orange sections. Chill. Pour Dressing over chicken and fruit; toss to coat. Cover. Chill for several hours to allow flavors to blend. Serve on lettuce cups. Sprinkle with almonds. Can be garnished with extra grapes and orange sections. Fun Fact: Drafting the Declaration of Independence in 1776 became the defining event in Thomas Jefferson's life. The Continental Congress appointed him the task of producing a draft document for its consideration. Jefferson wrote a stunning statement of the colonists' right to rebel against the British government and establish their own government based on the premise that all men are created equal and have the inalienable rights of life, liberty, and the pursuit of happiness.

FESTIVE ROAST CHICKEN

Steps:

• In a small bowl, combine butter and 3 teaspoons rosemary. Place chicken, breast side up, on a rack in a roasting pan; tie drumsticks together with kitchen string. Rub butter mixture over chicken; sprinkle with salt and pepper. In a large bowl, combine the apples, onion, cranberries, 3/4 cup broth, lemon juice, garlic, ginger and 1 teaspoon rosemary; place around chicken. , Bake, uncovered, at 350° for 1 hour. Pour apple juice over chicken. Bake 1-1/4 to 1-3/4 hours longer or until a thermometer reads 180°, basting every 30 minutes. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before carving chicken., Pour drippings and apple mixture into a blender; skim fat. Cover and process until blended. Transfer to a large saucepan. Stir in the vinegar, honey and remaining broth and rosemary; heat through. Serve with chicken.

FESTIVE CHICKEN SALAD

Steps:

• 1. In a large bowl, add all the ingredients and still until the mixture is evenly coated with the mayonnaise.

FESTIVE CHICKEN SALAD

Steps:

• 1. Boil chicken breasts until done and allow to cool. Shred chicken into small pieces. Mix chicken together with all other ingredients. Refrigerate overnight before serving. Serve with crackers or cocktail bread. Enjoy!

FESTIVE CHICKEN & STUFFING BAKE

Steps:

• Heat oven to 375ºF.
• Mix first 4 ingredients in 13x9-inch baking dish.
• Wrap 2 bacon slices around each chicken breast; place on stuffing mixture. Sprinkle with nuts.
• Bake 40 min. or until chicken is done (165ºF).

FESTIVE CHICKEN SUPREME

Steps:

• 1 1/2 hours before serving: On waxed paper, coat breasts with flour. Preheat oven to 375@.
• In 12" skillet over medium high heat in oil, cook chicken until lightly browned on all sides.
• In 3 qt casserole, mix wine, soup, blue cheese, salt & pepper. Arrange chicken in mix & spoon mix over chicken to coat. Bake 30 minutes uncovered.
• Prepare asparagus by trimming & cutting in half. rinse with cold water & drain.
• Remove casserole from oven & arrange asparagus over & between chicken. Cover tightly with foil & bake for 30 minutes or until fork tender.
• Place pimento on top of chicken & serve.

FESTIVE CHICKEN WITH ASPARAGUS

Steps:

• Heat oven to 375. Coat chicken breasts with flour. In a skillet over medium-high heat, cook chicken in hot oil until lightly browned. In a large casserole dish, mix wine, blue cheese, soup, salt, and pepper. Arrange chicken in soup mixture and spoon mixture over chicken to coat it. Bake for 30 minutes. Arrange prepared asparagus between chicken pieces. Cover with foil and bake for 30 minutes longer.

FESTIVE CHICKEN WITH ASPARAGUS

Steps:

• Heat oil in lg skillet over medium heat.
• Coat chicken with flour and brown in oil; remove to plate.
• In shallow 3-quart casserole, combine bleu cheese, wine, and soup.
• (I usually spray with non-stick spray first to help with clean-up) Arrange chicken in soup mixture, spooning soup over top of chicken to coat.
• Bake uncovered at 375 for 30 min.
• Meanwhile, clean asparagus spears and cut in half crosswise.
• Remove chicken from oven and arrange asparagus between pieces of chicken.
• Cover tightly and bake 30 minutes or until chicken is tender.
• Serve with rice or noodles.