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Full Online Book HomeLearning KitchenAppetizers - Chicken - Chicken Littles
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Appetizers - Chicken -  Chicken Littles Post by :demigod Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3216

Click below to download : Appetizers - Chicken - Chicken Littles (Format : PDF)

Appetizers - Chicken - Chicken Littles

16 chicken drummettes
12/3 cup crushed potato chips
1/2 tsp. chili powder
1/4 tsp. onion powder
1/8 tsp. black pepper
2 Tbsp. butter or margarine, melted

Preheat broiler. Remove and discard chicken skin. Rinse chicken; drain and pat dry. On sheet of wax paper, combine the potato chips, chili powder, onion powder, and pepper. Dip chicken in melted butter, then coat with potato chip mixture. Place in lightly greased baking pan.

Broil 3" from heat for 3 minutes. Turn and broil 3-5 minutes more, or til chicken is cooked through.
Serves 4-8.
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Appetizers - Chicken -  Chicken Log Appetizers - Chicken - Chicken Log

Appetizers - Chicken -  Chicken Log
16 ounces cream cheese, softened 1 Tablespoon bottled steak sauce 1/2 teaspoon curry powder 1 1/2 cup minced cooked chicken 1/3 cup minced celery 1/4 cup chopped parsley 1/4 cup chopped toasted almonds Beat together the cream cheese, steak sauce and curry powder. Blend in the minced chicken, celery and 2 tbls. of the parsley. Shape into a 9 inch roll. Wrap in plastic wrap and chill 4 hours or overnight. Coat log with parsley and almonds.

Appetizers - Chicken -  Chicken Involtini With Mango Sauce Appetizers - Chicken - Chicken Involtini With Mango Sauce

Appetizers - Chicken -  Chicken Involtini With Mango Sauce
Lantana 1148 Paterson Plank Road Secaucus, NJ (201)-867-1065 For the chicken: 8 ounce double boneless chicken breast a pinch of salt and pepper 4 large fresh spinach leaves 1 large thin slice of Fontina cheese 1 large thin slice of prosciutto all purpose flour to coat 1 egg beaten 1/4 cup of freshly grated parmesan cheese 1 cup vegetable oil For the mango sauce: 1 tablespoon sweet butter 1 teaspoon chopped fresh tarragon 1/2 of a ripe mango, sliced thin 1 tablespoon Grand Marnier 5 tablespoons of brown sauce Make the chicken: Place the chicken breast on a board and