Best 20 Chicken Deluxe Recipes

NUWAVE DELUXE AIR FRIED CHICKEN

Steps:

• 1. Place 4 thawed pieces of chicken in a Ziploc bag. Add one tablespoon of Ranch dressing mix(or other seasoning as desired) to bag and shake in order to coat chicken. Add 1/2 cup of low-fat buttermilk to Ziploc. Remove excess air and close bag. Let refrigerate overnight. (This step can be skipped if time is an issue. Skip to step 2.
• 2. When chicken is marinated, set up the dipping bowls.
• 1st Bowl-1 egg and one egg white (Whisked well).
• 2nd Bowl- 1/2 Cup Bread Crumbs mixed with 2 tablespoons of dry Ranch Dressing mix (or other seasoning) and 1/2 teaspoon of garlic salt.
• Spray the 4" rack (3" if using Elite) generously with cooking spray. This prevents the coating from sticking to rack.
• 3. Let milk drip off pieces and beginning one at a time, roll them in the egg mix. Once covered, move piece to breading bowl.
• 4. Put one piece at a time in breading bowl and shake around until well-covered.
• 5. Place chicken on 4" rack (3" if using Elite) with the main skin sides down. Spray chicken generously with butter cooking spray. This will allow the chicken to crisp up and keep crumbs from flying around in the oven.
• 6. Set for 15 minutes at Power Level High (350 degrees for Elite) and start. When done, flip pieces over and set for another 15 minutes at Power Level High. If you desire crispier chicken, set the Elite for 375 degrees.
• *It is important to remove the dome as soon as the timer beeps. This will keep the chicken from getting soggy from all of the steam.

CHICKEN CARBONARA DELUXE

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
• Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

DELUXE, DIVINE CHICKEN DIVAN

Steps:

• Toast almonds in a small skillet until golden. Set aside.
• Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
• While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
• Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
• Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
• Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

DELUXE CHICKEN OR TURKEY SALAD (JULIA CHILD)

Steps:

• Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.
• Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.
• Taste and add more salt/pepper/lemon juice if required.
• Let mixture marinate for at least 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.
• Garnish before serving, if desired.
• Note: Salad may be prepared a day in advance; cover and refrigerate.

DELUXE CHICKEN SALAD

Steps:

• In large mixing bowl, toss chicken or turkey with salt, pepper, and enough oil to coat the meat very lightly.
• Then toss with the lemon juice, and finally with the herbs, celery, onions, and optional walnuts.
• Add torn lettuce.
• Taste and correct seasoning.
• Let steep 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, correct seasoning again; fold in just enough mayonnaise to" bind" the ingredients.

CHICKEN SALAD DELUXE

Steps:

• Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
• Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
• Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
• Cook shells until al dente', drain, cover and refrigerate until chilled.
• Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
• Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.

DELUXE CHICKEN BREASTS

Steps:

• Preheat oven to 350F.
• On a sheet of waxed paper, combine the flour and bread crumbs.
• In a shallow bowl, whisk together egg whites and water.
• Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.
• In large skillet, heat oil over medium-high heat.
• Add chicken; cook, turning once, until browned, about 10 minutes.
• Place chicken in a shallow baking dish.
• Bake until cooked through, about 15 minutes.
• To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter).
• Stir in flour until well combined.
• Slowly add milk stirring constantly.
• Cook, stirring, until thickened (about 8 to 10 minutes).
• Remove from heat; stir in 1/4 cup of cheddar.
• Place chicken breasts on serving plates.
• Drizzle with sauce and sprinkle with the remaining cheddar.
• Garnish with paprika and serve immediately.

CHICKEN DELUXE

Steps:

• Heat oven to 300 degrees.
• Pound out chicken breast to a 1/4 inch thick.
• Place 2 slices dried beef on chicken and roll up.
• Wrap 1 slice of bacon around chicken and put into a large casserole dish.
• Melt together the cream cheese and soup.
• Pour all over chicken.
• Cook uncovered at 300 degrees for 3 hours. (Don't cheat on the time; it really does change the taste).
• Serve with rice or mashed potatoes.

DELUXE SOUR CREAM CHICKEN

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.
• Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
• 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.

CHICKEN BACON CHEESEBURGER DELUXE

Steps:

• Combine chicken, eggs, onion, bread crumbs, Parmesan cheese, salt, baking soda, pepper and oregano in large bowl; mix well.
• Shape chicken mixture into 4 patties.
• Heat butter on grill until butter melts; add patties.
• Cook until patties are no longer pink in center, 4 to 5 minutes on each side.
• Place 1 slice cheese on top of each patty.
• Cook until it melts a little.
• Spread each bun with mayonnaise on one half, and mustard on another; arrange 1 lettuce leaf on bottom half of each bun.
• Put bread slices on grill for a few seconds.
• Top with chicken patty, bacon, tomato slices, a dollop of ketchup and top half of bun.
• Serve hot.

GRANDMA LAMBERT'S DELUXE HONEY PECAN CHICKEN SALAD

Steps:

• 1. Combine chicken,grapes,and pecans into large bowl. Set aside.
• 2. Stir mayonaise, sour cream, honey, poppy seeds, and pepper.
• 3. Add above to chicken mixture. Toss. Enjoy!

DELUXE CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
• In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
• Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
• To serve top with sour cream,guacamole and shredded lettuce and onion.

BBQ CHICKEN DELUXE PAN PIZZA

Steps:

• In a small saucepan, scald the milk over medium heat. Add butter, sugar and salt. Allow milk mixture to cool to warm. Add yeast and mix thoroughly. Let sit for 5 minutes.
• In the bowl of a stand mixer, add milk/yeast mixture. Slowly add flour, one cup at a time, until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. If the dough is still wet, add a little more flour. Knead dough for 5-10 minutes using the dough hook. Place dough in a large greased bowl. Cover and allow dough to rise for 2 hours or until dough has doubled in size.
• While the dough is rising, brush the chicken breast with 2 tablespoons of BBQ sauce and grill. Chop cooked BBQ chicken into small pieces and set aside.
• Preheat the oven to 400 degrees F. When the dough is ready, punch down the dough, knead briefly on a floured surface. Roll out the pizza dough, using a rolling pin. You want the dough to be about a 1/2 inch thick. Place dough in a buttered 10-inch sauté' pan or cast iron skillet. Push dough in the bottom and up the sides of the pan. Pinch off excess dough. You can save this dough to make another pizza or breadsticks. We usually stick it in the freezer for later.
• Evenly spread 1/2 cup BBQ sauce on the bottom of the pizza dough. Top sauce with 2 cups of the shredded mozzarella cheese. Roll the pizza dough that is on the side of the pan down, about one inch, and pinch to form a thick crust. Add the BBQ chicken, bacon, pineapple, and jalapeño slices. Sprinkle pizza toppings with the additional 1/4 cup of cheese.
• Place pizza in the oven and bake for 25-30 minutes, or until crust is golden brown. Remove pizza from oven and let sit for 10 minutes. Slice pizza with a bread knife and serve warm.

CHICKEN CAESAR DELUXE PIZZA

Steps:

• In a large skillet over medium heat, cook chicken and rosemary in oil until chicken is no longer pink; set aside., In a large bowl, combine 1-1/4 cups all-purpose flour, whole wheat flour, sugar, yeast, salt and basil. Add water; beat just until moistened. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and rest for 10 minutes., Press dough onto the bottom and up the sides of a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 7-9 minutes or until lightly browned., Spread vinaigrette over crust. Layer with spinach, green pepper, mushrooms, onion and chicken. Sprinkle with cheese and tomatoes. Bake for 20-25 minutes or until crust is golden brown and cheese is melted.

DELUXE CHICKEN (OR BEEF) NACHOS

Steps:

• 1. Season chicken breasts with cumin, salt, and pepper. Add chicken broth or water and roast in 350 degree oven for 1 1/2 hours or until fork tender.
• 2. Layer entire surface of a large cookie sheet with tortilla chips. Sprinkle some of the cheese on top.
• 3. Shred or chop the chicken and layer it on top of the chips and cheese. Next add the black beans, then the salsa.
• 4. Top with the rest of the cheese and put in oven at 325 for 10 minutes or until cheese is melted.
• 5. Sprinkle with the diced jalapenos and onions. Dollop the sour cream and guacamole over all.
• 6. Top with sliced black olive and chopped tomato. Serve with more salsa on the side and enjoy!!!

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

DELUXE CHICKEN ENCHILADAS

Steps:

• 1. Mix chicken, small onion, bay leaf, peppercorns and salt in large pan. Pour in water to cover. Bring to boil. Reduce heat. Simmer, covered, for 45 minutes or til chicken is tender. Let cool; drain. Discard bay leaf, onion, peppercorns. Save the stock for another use.
• 2. Shred chicken, using 2 forks or fingers. Mix the chicken, chopped onion, Parmesan cheese and 1 cup Monterey Jack cheese in a bowl. Season with the salt
• 3. Mix the green chilies, tomatillos, cilantro, cream and egg in a blender jar or food processor bowl. Process til smooth.
• 4. Preheat oven to 350.
• 5. Warm oil in skillet. Add tortillas, using tongs. Cook til soft; drain on paper towels. Put 1/8 of the chicken mixture on each tortillas, pressing mixture to make it compact. Roll tightly and put seam side down in 7 x 12 inch baking dish. Pour chile mixture over filled tortillas. Sprinkle 1 cup cheddar cheese evenly over mixture. Bake for 20 minutes or til heated through and bubbly. Serves 8

CHICKEN CARBONARA DELUXE

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
• Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

DELUXE CHICKEN SUPPER

Steps:

• 1. Fry bacon in skillet until crisp.
• 2. Remove and drain on paper towels. Crumble.
• 3. Saute onion, celery, green pepper and mushrooms in bacon dripping until tender.
• 4. Do not brown.
• 5. Combine soup and sour cream in a bowl.
• 6. Add chicken, salt, worcestershire sauce, pepper, 1 tablespoon milk, bacon and sauteed vegetables; mix well.
• 7. Turn into a 2 quart greased casserole.
• 8. Combine biscuit mix, eggs, 1/2 cup milk, pimentos and cheese; mix until just blended.
• 9. Drop by spoonfuls on top of chicken mixture.
• 10. Bake in moderate oven, 350 degrees, for 45 minutes or until biscuits are golden.

CHICKEN DELUXE

Steps:

• 1. Remove skin and excess fat from chicken. Rinse chicken and pat dry. Pierce chicken with a fork. Sprinkle with salt and pepper.2. In a 12 x 8 x 2-inch microwavable dish, arrange chicken with thickest portion toward outer edge. Cover with plastic wrap, turning one corner back. Microwave at 100% power (700 watts) for 8 to 9 minutes or until no longer pink in thickest portion, rotating dish one-fourth turn after 4 minutes. Cover with foil and let stand for 5 minutes. Drain off juices.3. Meanwhile, in a 4-cup microwavable measuring cup or bowl, stir soup, sour cream, onion and parsley until blended. Microwave, uncovered, at 100% power for 3 to 4 minutes or until beginning to boil, stirring after 2 minutes.4. Arrange ham and mushrooms over chicken. Cover with hot sauce. Sprinkle top with pork rinds. Cover with waxed paper. Microwave at 100% power for 5 to 6 minutes or until center begins to bubble, rotating dish one-half turn after 3 minutes.