Best Five Star Chicken Recipes

FIVE-STAR RESTAURANT'S CHICKEN TORTILLA SOUP

Steps:

• Stock: Use a 16 quart stock pot and bring everything to boil.
• Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
• Drain and reserve broth only.
• Save chicken for another use or you can shred it and put it into the soup.
• Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
• Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
• Cook until the tortillas are dissolved.
• Use a blender and blend the soup when it's cooled.
• Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.

FIVE-STAR CHICKEN ENCHILADAS

Steps:

• Prepare filling: mix filling ingredients; set aside.
• Preheat oven to 350.
• Pour enchilada sauce on a large dinner plate.
• Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
• Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
• Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
• Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
• Pop the pan into the oven for about 30 minutes.
• Serve with sour cream and guacamole.
• ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.

FIVE STAR CHICKEN GUMBO

Steps:

• Put 5 bouillon cubes in 4 cups hot water to start desolving.
• season chicken with salt and pepper.
• heat oil in heavy bottomed dutch oven over medium-high heat.
• cook the chicken until browned just slightly on both sides and remove.
• add sausage and cook until browned, then remove.
• add 5 tbsp of butter and let it melt.
• slowly sprinkle the flour over the oil/butter mixture stirring constantly.
• cook over med heat, stirring consantly until the color of peanut butter.
• add onion, garlic, green pepper and celery and cook for about 10 minutes.
• add worcestershire sauce, salt and pepper to taste and the 1/4 bunch italian parsley.
• cook, while stirring frequently, for about 10 minutes.
• add 4 cups hot water with bouillon cubes, whisking constantly.
• add chicken and sausage and green onions.
• bring to a boil, then reduce heat, cover and simmer for 45 minutes.
• add tomatoes and okra.
• cover and simmer for 1 hour.
• add shrimp and cook for 5 minutes.
• serve over equal parts rice.

FIVE STAR CHICKEN

Steps:

• 1. In a shallow dish, combine flour, salt, and pepper; coat chicken evenly on both sides.
• 2. In a large skillet over medium-high heat, melt butter; saute chicken 4 to 5 minutes per side, or until browned. Remove to a platter and set aside.
• 3. Add remaining ingredients to skillet and cook 5 to 7 minutes, stirring occasionally. Return chicken to skillet and reduce heat to medium-low.
• 4. Simmer 5 to 7 minutes, or until sauce thickens and chicken is warmed through.
• 5. If the chicken breasts are very thick, flatten them a bit by pounding with a kitchen mallet. We like to sop up the sauce with a side of our tasty Rice Pilaf!
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FIVE-STAR CHICKEN ENCHILADAS

Steps:

• MY NOTE: Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.
• Prepare filling: mix filling ingredients; set aside.
• Preheat oven to 350.
• Pour enchilada sauce on a large dinner plate.
• Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
• Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
• Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
• Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
• Pop the pan into the oven for about 30 minutes.
• Serve with sour cream and guacamole.
• ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.

FIVE STAR CHICKEN

Steps:

• Just mix all the marinade ingredients and pour over the chicken.
• Leave to marinade in the fridge for 4 hours, turning after 2.
• Cook on a medium heat (I put mine in the oven) until chicken is cooked. (when juices run clear).
• Do not cook on too high a heat as the sugar in the tomato sauce might burn.