SMOKED CHICKEN BREAST SALAD
1 tbsp. butter
3/4 c. pecan halves
1 1/2 qt. mixed salad greens, washed and crisped
4 smoked chicken breast halves,
chilledOrange Vinaigrette
Melt butter in frying pan over low heat.
Add pecans and stir until nuts darken slightly and have a toasted flavor,
about 6 minutes.
Pour onto paper towels to drain.
Arrange an equal amount of salad greens on 4 dinner plates and sprinkle
greens equally with the pecans.
Cut each half-breast in slanting slices 1/4 inch thick.
Arrange overlapping slices of each half on a plate along side of greens.
Spoon vinaigrette over greens and chicken.
ORANGE VINAIGRETTE:
In a bowl, combine 1/4 cup orange juice,
2 tablespoons white wine vinegar,
2 tablespoons salad oil,
1 tablespoon thinly slivered or shredded orange peel (colored part only),
2 teaspoons honey,
2 teaspoons Dijon mustard, and 1
/2 teaspoon coarsely ground pepper.
----------------------------------------------------------------------------
------------------------------------------------------------------------
CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO
1 chicken, cut up
Garlic powder
Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4" cubes
1 tsp. minced garlic
2 c. okra (optional)
Hot cooked rice
Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let
stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside.
Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2
teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2
cup flour.
In a heavy skillet heat 1 inch oil to very hot. Fry chicken until brown (5-8
minute side). Drain on paper towels. Pour cooled oil into glass measuring
cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over
heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until roux is
red brown (3-4 minutes). Don't scorch. Remove from heat and add vegetables.
Cook until vegetables are soft. Scrape pan bottom.
Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons
at a time. Reduce heat to simmer; stir in Andoville sausage and minced
garlic. Simmer 45 minutes. Bone cooked chicken; cut meat into 1/2 inch
chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl
with 1 1/4 cups gumbo.
----------------------------------------------------------------------------
----------------------------------------------------------------------
CHICKEN DARLENE
2 boneless/skinless chicken breasts; ea. sliced in 1/2 horizontally
1 small vidalia onion,thinnly sliced
1 small jar of roasted red peppers; drained, patted dry and sliced into
strips
2 tbsp pesto sauce
2-4 thin slices of smoked gouda cheese
2-4 baby portabello mushrooms, sliced
1/4 c italian bread crumbs
1 tbsp parmesan cheese
1 tbsp chilled butterblack pepper
Can be assembled right in baking dish.
Start with bottom half of each breast, placed in dish side by side.
Place 1 tbsp. of pesto sauce on each breast bottom and spread evenly.
Next place strips of roasted red peppers (about 5-6 thin strips). Separate
the sliced onion into rings and place 3-4 rings per breast, adding more to
taste.
Next place sliced portabello mushrooms to cover onion layer. Last layer is
the smoked Gouda cheese, using enough to cover the last layer.
Top each with the other half of chicken breast.
Blend bread crumbs and parmesan cheese and sprinkle on top of chicken.
Season with black pepper to taste.
Cut butter into chunks and place on top of crumbs.
Bake in a pre-heated 375 degree oven for 20-30 minutes. Bake covered with
foil for the first 15 minutes, uncovered for remaining time until browned.
Yields 2 sevings
----------------------------------------------------------------------------
-----------------------------------------------------------------
Smoked CHICKEN AND HAM ROLLS
8 lg. smoked breasts
8 thin slices smoked ham
8 slices fontina cheese
5 tbsp. fine bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. grated Romano cheese
1 egg, beaten
3 tbsp. butter
1/4 c. chicken stock
1/3 c. dry vermouth
Bone chicken breasts; lay out and pound between plastic wrap to uniform
thickness - about 1/4 inch.
Cover each breast with 1 slice ham and 1 slice fontina cheese. Roll up and
fasten with toothpicks.
Or take each slice of ham and add shredded smoked chicken, 1 slice fontina
cheese. Roll up and fasten with toothpicks.
Combine salt, pepper, bread crumbs and Romano cheese. Dip breasts, or ham,
into beaten egg, then in bread crumb mixture.
In large skillet, melt butter and brown rolls on all sides. Transfer to
baking dish. Pour stock and vermouth in skillet over medium heat and deglaze
pan. Pour stock mixture over chicken rolls. (If desired, refrigerate at this
point.)
Bake at 350 degrees, uncovered, until meat is white, clear to center -
approximately 30-40 minutes depending on thickness of rolls.
Serves 8.
"kilikini" > wrote in message
...
> In addition to copious amounts of ham, we have an entire smoked chicken
and
> 4 smoked leg quarters left. I was going to make a smoked chicken/roasted
> garlic soup today with the carcasses, but does anyone have any good ideas
on
> what to do with the leftover chicken?
>
> I've done a google and most are on how to MAKE smoked chicken - we did
that
> rather effectively. I've already done smoked chicken enchiladas, shoots,
I
> should freeze the leftovers today!
>
> Anyone have any ideas? Anyone, anyone?
>
> TIA
>
> kili
>
>
|