Best 5 St Augustine Chicken Recipes
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
AUSSIE CHICKEN
This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.
Provided by beckie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
- In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
- Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
- Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 152.8 mg, Fat 46.1 g, Fiber 1.5 g, Protein 47.2 g, SaturatedFat 20.1 g, Sodium 1806.8 mg, Sugar 41.3 g
ST. AUGUSTINE CHICKEN
Make and share this St. Augustine Chicken recipe from Food.com.
Provided by Kat Rahal
Time P2DT12h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Layer in baking dish: chicken, then ham.
- then cheese.
- Pour soup, diluted with wine, over all.
- Top with stuffing mix and drizzle with melted butter.
Nutrition Facts : Calories 556.3, Fat 36.7, SaturatedFat 21.2, Cholesterol 161.3, Sodium 796.3, Carbohydrate 8.5, Sugar 1.4, Protein 36.9
GYPSY CHICKEN
I first tasted this dish in a restaurant here in Santa Monica, CA. It was marvelous so I went home and tried to recreate it. My family thinks it is better than the original. I also hope that you will like it.
Provided by YungB
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
- Remove from pan, let cool slightly in a bowl.
- Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
- Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
- Add chicken and cook another 10 minutes.
- Lastly, add olives and heat through. Serve over rice.
ST. BRENDEN'S CHICKEN
This is a pesto cream sauce where you make the pesto ahead and freeze in portions to use for another night. I got this recipe from a restaurant in Green Bay called St. Brenden's. I usually make this on a Saturday afternoon when I have some free time (and freeze it all), but I have made it on a week night and only froze two portions. Triple the pesto ingredients and use one portion tonight; freeze the rest for later.
Provided by sharon
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.
- Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 807.8 calories, Carbohydrate 46.7 g, Cholesterol 170.9 mg, Fat 56 g, Fiber 2.7 g, Protein 29.3 g, SaturatedFat 24.6 g, Sodium 125.7 mg, Sugar 1 g
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