Pulled Chicken Crescents

Ingredients

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1 cup shredded cooked chicken
• 1/4 cup barbecue sauce
• 1/3 cup shredded Cheddar cheese
• 1 egg, beaten

Directions

1. Separate dough into 8 triangles.
2. In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
3. Bake at 375 degrees F 12 to 15 minutes.

Nutritional Information

Amount Per Serving Calories: 187 | Total Fat: 9.9g | Cholesterol: 46mg

Chicken Divan

Once the signature dish of a New York restaurant, the Divan Parisienne, Chicken Divan became a party favorite. Here, its richer elements are streamlined, without sacrificing taste. RECIPE INGREDIENTS 1 1/2 pounds boneless, skinless chicken breast 1 tablespoon extra-virgin olive oil 2 cups diced leek, white and light green parts only (about 1 large) 1/2 teaspoon salt 5 tablespoons all-purpose flour 1 14-ounce can reduced-sodium chicken broth 1 cup 1% milk 2 tablespoons dry sherry (see Ingredient note) 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground pepper 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped 1 cup grated Parmesan cheese, divided 1/4 cup reduced-fat mayonnaise 2 teaspoons Dijon mustard Tip: To clean leeks: Trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor. The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

DIRECTIONS Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

Garlic Chicken Fried Chicken

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Cocoa Fried Chicken

Ingredients

• 2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 2 cups all-purpose flour for coating
• 1 teaspoon cocoa powder
• 1 egg, beaten
• 2 cups seasoned dry bread crumbs
• 3 tablespoons olive oil

Directions

1. Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
2. In a large skillet heat oil over medium high heat. Shallow fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Enjoy!

Nutritional Information

Amount Per Serving Calories: 653 | Total Fat: 14.5g | Cholesterol: 148mg

Baked BBQ Fried Chicken

Ingredients

• 3 pounds skinless, boneless chicken breast halves - cut into strips
• 3 eggs
• 1 cup water
• 1/2 cup milk
• 2 tablespoons salt
• 2 tablespoons black pepper
• 6 cups all-purpose flour
• 1/4 cup salt
• 5 teaspoons black pepper
• 2 tablespoons minced garlic
• 2 tablespoons dry mesquite flavored seasoning mix
• 4 cups oil for frying, or as needed
• 1 teaspoon butter
• 1 (12 ounce) bottle barbecue sauce

Directions

1. In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
2. Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
3. Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
4. Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

Nutritional Information

Amount Per Serving Calories: 568 | Total Fat: 20g | Cholesterol: 119mg