Best 5 Elegant Chicken Oscar Recipes

ELEGANT CHICKEN

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika.
• Bake in preheated oven for 2 hours.

CHICKEN OSCAR

Steps:

• 1. Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
• 2. Combine the flour, salt and pepper in a shallow bowl.
• 3. Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
• 4. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
• 5. While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
• 6. Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
• 7. Drizzle hollandaise sauce over asparagus and serve.

BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken breasts into a 9x13-inch baking dish.
• Place red potatoes into a separate 8x8-inch baking dish.
• Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
• Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
• Cover both baking dishes with aluminum foil.
• Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
• Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
• Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
• Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
• To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
• Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

CHICKEN OSCAR WITH LEMON CHIVE SAUCE

Steps:

• Lemon Chive sauce instructions:.
• In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce.
• Whisk in cream cheese, milk and chives until smooth.
• Instructions for Chicken, etc:.
• In a medium saucepan, bring water mixed with 1/2 teaspoon salt to boil.
• As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
• Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.
• On medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.
• In medium, non-stick fry pan warm 1 teaspoon butter and oil over medium heat.
• Sauté chicken breasts on both sides until browned and firm-about 3 minutes per side. Remove chicken; keep warm until ready to serve.
• Add onion to skillet and sauté until softened-about 4 minutes.
• Increase heat to high; add tomato and sauté until most of the moisture has evaporated. Turn heat to low and add crab meat, toss gently until just hot.
• To serve, set one chicken breast on each plate.
• Arrange 5 asparagus spears on top of each. Spoon some of the crab mixture over asparagus and drizzle with lemon chive sauce.

CHICKEN OSCAR WITH A HOLLANDAISE SAUCE

Steps:

• Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
• Add wine, water and stock, cover and simmer until chicken is cooked through.
• While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
• Boil, steam or microwave asparagus until tender.
• Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
• To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
• For The Hollandaise.
• Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
• In a small mixing bowl, whisk together the egg yolks.
• Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
• Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
• Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
• Serve immediately or keep warm for up to 30 minutes before serving.