Best 6 Christinas Chicken Recipes

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Indulge in a delectable culinary journey with Christina's Chicken, a collection of tantalizing recipes that cater to every palate. Discover the secrets behind the crispy, juicy, and flavorful chicken dishes that have become legendary among food enthusiasts. From the classic Southern-fried chicken to the aromatic and succulent tandoori chicken, this article offers a comprehensive guide to creating mouthwatering chicken meals that will leave you and your loved ones craving for more.

Embark on a culinary adventure with Christina's Southern-fried chicken, where crispy golden brown skin meets tender and juicy meat, delivering the perfect balance of flavors. Learn the art of preparing the perfect marinade, ensuring that every bite is infused with a harmonious blend of herbs and spices.

Transport yourself to the vibrant streets of India with Christina's tandoori chicken, where succulent chicken is marinated in a tantalizing blend of yogurt, spices, and herbs, then roasted to perfection in a traditional tandoor oven. Experience the explosion of flavors as you savor each bite, accompanied by the irresistible aroma of grilled chicken.

For a healthier alternative, Christina's grilled lemon-herb chicken offers a delightful combination of zesty lemon, fragrant herbs, and juicy chicken breast. Grilled to perfection, this dish is a symphony of flavors that will tantalize your taste buds without compromising on health.

If you're seeking a comforting and hearty meal, Christina's chicken pot pie will warm your soul with its creamy filling of tender chicken, vegetables, and a flaky, golden brown crust. This classic dish is perfect for a cozy dinner or a special occasion, bringing families and friends together over a table filled with love and laughter.

Elevate your culinary skills with Christina's chicken recipes, ranging from classic comfort food to exotic dishes inspired by global cuisines. Impress your family and friends with your newfound expertise in creating flavorful and memorable chicken meals.

Check out the recipes below so you can choose the best recipe for yourself!

CHRISTINA'S CHICKEN PARMESAN EGGPLANT ASPARAGUS ROLL-UPS



Christina's Chicken Parmesan Eggplant Asparagus Roll-Ups image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1/4 cup olive oil
1/2 cup diced eggplant
3 eggs
1/2 cup ricotta
6 spears canned asparagus, finely chopped
1/2 cup grated mozzarella
1/4 cup, plus 2 tablespoons grated Parmesan
1 tablespoon dried oregano
1 teaspoon salt, plus more for seasoning chicken
1 teaspoon freshly ground pepper, plus more for seasoning chicken
4 boneless, skinless chicken breast halves
1 1/2 cups all-purpose flour
1 1/2 cups Italian-style seasoned bread crumbs
4 tablespoons unsalted butter
2 tablespoons vegetable shortening
2/3 cup prepared tomato sauce
1/2 cup diced tomatoes

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat olive oil in a medium skillet over medium-heat. Add eggplant and saute until tender, about 5 minutes. Drain and set aside.
  • In a mixing bowl, whisk 1 egg with the ricotta. Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper. Set aside.
  • Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag and season with salt and pepper. Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
  • Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates. In a large skillet, melt the butter and shortening. Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs. Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
  • Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30 minutes.
  • Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

CHRISTINA'S CHICKEN



Christina's Chicken image

This is my husband's favorite dish! Mom and I came up with this recipe 5 years ago, and its a hit with everyone who tries it!

Provided by Graybert

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
8 slices cooked bacon
8 slices mozzarella cheese
salt
pepper
1/2 cup white wine
3 -4 cloves crushed garlic

Steps:

  • Marinate chicken in wine, salt, pepper and garlic overnight.
  • Fry chicken in frying pan until cooked.
  • Pat off excess grease and place breasts on a cookie sheet.
  • Place two slices of bacon on each breast and then top with two slices of cheese on each.
  • Place finished breasts in oven at 350 until cheese melts.
  • YUMM!

CHRISTINA'S TV DINNERS



Christina's TV Dinners image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 24

Christina's Lasagna Roll-Ups, recipe follows
Christina's Meatballs, recipe follows
1 (10-ounce) box frozen peas
4 (1/8-inch thick) pats butter
4 pieces uncooked prepared brownie dough
8 lasagna noodles
1/2 cup unsalted butter
2 cups prepared marinara sauce
1 teaspoon dried basil
1 cup chopped frozen spinach, defrosted and drained
Garlic salt, for seasoning spinach
1 cup ricotta cheese
8 ounces sliced provolone, torn into 1-inch strips
8 ounces prosciutto, cut into small pieces
1/4 cup grated Parmesan
1 egg
1/4 cup milk
2 slices white sandwich bread, crusts removed
8 ounces ground beef
1 teaspoon salt
Freshly ground black pepper
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan
2 tablespoons vegetable oil

Steps:

  • If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
  • Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 meatballs over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.
  • Divide the frozen peas among 1 of the remaining compartments in each tray and top with a pat of butter. Put a piece of brownie dough in each of the remaining compartments. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
  • Preheat the oven to 350 degrees F.
  • Let dinners stand at room temperature for 5 minutes. Uncover the brownie compartment and bake dinners until heated through, 35 to 40 minutes. Serve immediately.
  • Cook the lasagna noodles according to package directions. Drain and pat dry.
  • Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in the marinara sauce and basil and let simmer for 5 minutes.
  • Spread 2 tablespoons of spinach across 1 end of a lasagna noodle, about 1-inch from the edge. Sprinkle with a little garlic salt. Spread 2 tablespoons of ricotta over the spinach. Arrange about 1/8 of the provolone over the spinach and top with 1/8 of the prosciutto. Roll up the noodle around the filling. Repeat with remaining noodles and filling.
  • If making Christina's TV Dinners, proceed according to that recipe. Otherwise, preheat the oven to 350 degrees F. Spread half of the sauce in a shallow baking dish and set the roll-ups on top. Spoon the remaining sauce over the roll-ups and sprinkle with Parmesan. Bake until heated through, about 30 minutes. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • In a small mixing bowl, whisk egg and milk together. Tear bread into pieces, add to the egg mixture and let soak for a few minutes.
  • Place beef in a medium mixing bowl. Add egg-bread mixture, salt, and pepper and mix well. Form the mixture into 12 (1-inch) meatballs.
  • In a medium bowl, combine the bread crumbs and Parmesan. Roll the meatballs in the bread crumb mixture to coat evenly.
  • Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake until cooked through, about 15 minutes.

Nutrition Facts : Fat 105 grams, SaturatedFat 44 grams, Carbohydrate 85 grams, Fiber 10 grams

CHRISTINA'S CHICKEN-FRIED STEAK



Christina's Chicken-Fried Steak image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) round cube steaks
2 cups buttermilk
2 eggs, beaten
2 cups all-purpose flour
2 teaspoon dried thyme
2 teaspoons cayenne pepper
1 teaspoon salt
50 butter crackers, crushed (recommended: Ritz)
Vegetable shortening, for frying
Serving suggestion: Your favorite steak sauce and Christina's Steak Fries with Cheese Sauce

Steps:

  • Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
  • In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
  • Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.
  • Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.

CRISTINA'S CHICKEN POT PIE



Cristina's Chicken Pot Pie image

Make and share this Cristina's Chicken Pot Pie recipe from Food.com.

Provided by goodchick

Categories     Pot Pie

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
1/4 cup all-purpose flour
2 cups chicken stock or 2 cups chicken broth, warmed
2 cups cooked chicken, chopped
1/2 cup frozen sweet peas
1/2 cup chopped potato, parboiled
1/2 cup chopped carrot, parboiled
kosher salt, to taste
fresh ground black pepper, to taste
hot sauce, to taste
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons canola oil

Steps:

  • Preheat the oven to 400°.
  • Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.
  • To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.
  • cristina ferrare.

CHRISTMAS DAY CHICKEN



Christmas Day Chicken image

I've been fixing this delicious chicken for Christmas dinner for over 10 years. It's convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside. -Marcia Larson, Batavia, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 16 servings.

Number Of Ingredients 12

16 boneless skinless chicken breast halves (4 ounces each)
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon garlic salt
1-1/2 to 2 cups crushed butter-flavored crackers
1/2 cup canola oil
1/2 cup butter, melted

Steps:

  • Place the chicken in 2 large shallow bowls. In another bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; turn to coat. Cover and refrigerate overnight., Preheat oven to 350°. Drain and discard marinade. Coat chicken with cracker crumbs; place in 2 greased 13x9-in. baking dishes. , Combine oil and butter; drizzle over chicken. Bake, uncovered, until a thermometer reads 165°, 30-35 minutes.

Nutrition Facts : Calories 324 calories, Fat 22g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 464mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

Tips:

  • Use a whole chicken: Roasting a whole chicken is a great way to get a flavorful and juicy bird. Plus, it's more economical than buying chicken breasts or thighs separately.
  • Dry the chicken thoroughly: Before roasting, pat the chicken dry with paper towels. This will help the skin crisp up and prevent the chicken from steaming.
  • Season the chicken generously: Use a combination of salt, pepper, and your favorite herbs and spices to season the chicken. Be sure to season the inside of the cavity as well as the outside.
  • Roast the chicken at a high temperature: Roasting the chicken at a high temperature will help the skin crisp up and prevent the meat from drying out.
  • Let the chicken rest before carving: Once the chicken is roasted, let it rest for at least 10 minutes before carving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Christina's Chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful stuffing, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a simple but impressive meal, give Christina's Chicken a try.

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