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Full Online Book HomeLearning KitchenPoultry - Chicken - Creole Crusted Chicken
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Poultry - Chicken -  Creole Crusted Chicken Post by :Johnson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1209

Click below to download : Poultry - Chicken - Creole Crusted Chicken (Format : PDF)

Poultry - Chicken - Creole Crusted Chicken

4 whole wheat bread slices
1/2 cup all-purpose flour
1/2 cup 100% grated Parmesan cheese
2 tablespoons dried parsley flakes
1 1/2 tablespoons Creole seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk
1/4 cup lemon juice from concentrate
6 split chicken breasts, skinned
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice from concentrate

Process bread in a blender or food processor until finely ground. Place in a heavy-duty zip-top plastic bag. Add flour and next 5 ingredients.

Combine buttermilk and 1/4 cup lemon juice; brush mixture on both sides of chicken. Place half of chicken in bag; shake to coat. Arrange chicken on a lightly greased rack in a broiler pan.

Repeat procedure with remaining chicken. Sprinkle with any remaining breadcrumb mixture. Stir together butter and 1 tablespoon lemon juice, and drizzle evenly over chicken.

Bake at 375° for 45 to 50 minutes or until done. Yield: 6 servings.

Preparation time: 20 minutes
Baking time: 50 minutes

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1 (3 oz) pkg. cream cheese 3 tblsp. margarine or butter, melted 2 cups cooked chicken, cubed 2 tblsp. milk 1/4 tsp. salt and pepper 1 tbsp. chopped onion 1 (8 oz) pkg. Crescent Rolls 3/4 cup seasoned croutons, crushed Preheat oven to 350° F.Blend cheese and butter. Add next 5 ingredients, mix well. Separate dough into 4 rectangles. Firmly press perforations to seal, and spoon 1/2 cup of meat mixture into the center of each rectangle. Pull up the 4 corners of dough to top center, twist slightly to seal edges. Brush top with melted butter. Dip into crushed croutons.

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16 ounces nonfat yogurt 3 tablespoons ground almonds 1/2 teaspoon ground cardamom 1/4 teaspoon turmeric 1/4 teaspoon ground coriander 1 teaspoon sugar 1/2 teaspoon salt 1 pound chicken breasts -- skinned, boned and cut into almond-size pieces 1 1/2 teaspoons grated fresh gingerroot 1/8 teaspoon freshly ground sea salt 1 teaspoon canola oil 2 onions -- peeled and sliced thin 1 clove garlic -- bashed, peeled and chopped 1/2 teaspoon garam masala (Indian curry powder) 1/2 cup chicken stock juice of 1 lime 1 tablespoon cornstarch For the white sauce: The day before, combine all the ingred (first 7), place in