Best 4 Kathie Lee Giffords Chicken And Broccoli Divine Recipes
Indulge in a culinary journey with Kathie Lee Gifford's heavenly Chicken and Broccoli Divine, a tantalizing main course that promises a burst of flavors and an explosion of textures. This delectable dish features tender chicken nestled amidst vibrant broccoli florets, coated in a luscious sauce that strikes the perfect balance between richness and lightness. It's a harmonious blend of savory and tangy, with subtle hints of sweetness and a touch of heat. The recipe also includes variations for those with dietary restrictions or personal preferences, such as a gluten-free version and a vegetarian alternative with tofu. This versatile dish can be paired with a variety of sides, from fluffy mashed potatoes to hearty whole grains, making it a crowd-pleaser for any occasion. Get ready to embark on a culinary adventure and treat your taste buds to this divine creation.
**Recipes included in the article:**
1. Kathie Lee Gifford's Chicken and Broccoli Divine: The classic recipe featuring tender chicken, crisp broccoli, and a velvety sauce.
2. Gluten-Free Chicken and Broccoli Divine: A variation that caters to those with gluten sensitivities or preferences, using gluten-free soy sauce and cornstarch.
3. Vegetarian Broccoli Divine: A meatless alternative with firm tofu instead of chicken, offering a delicious and protein-packed option for vegetarians and vegans.
4. Make-Ahead Chicken and Broccoli Divine: A time-saving version that allows you to prepare the dish in advance and reheat it when ready to serve, making it perfect for busy weeknights or meal prepping.
FRIED CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Season the chicken on both sides with the salt, pepper and garlic powder. In a large bowl big enough to accommodate all of the chicken, whisk together the hot sauce, buttermilk and eggs. Add the chicken and toss to combine.
- Cover and marinate, refrigerated, at least 2 hours and up to 4.
- In a large Dutch oven, heat a couple inches of peanut oil to 350 degrees F. Preheat the oven to 450 degrees F.
- Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil, cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook, uncovered, an additional 5 minutes.
- Transfer the chicken to a baking sheet. When all of the pieces are fried, bake the chicken an additional 10 minutes. Serve immediately.
KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE
a favorite recipe of her kids, she made this on the show years ago - and it IS incredibly good!! i used to freeze portions for later...
Provided by carrie sheridan
Categories One Dish Meal
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
- Place shredded chicken into a 13X9 glass pan that has been well-buttered.
- Place cooked and drained broccoli over the chicken.
- Pour soup mixture over the chicken and broccoli to cover.
- Sprinkle generously with the cornflake crumbs.
- Bake at 350 for 40 minutes.
- Let sit 10-15 minutes.
- This is very filling and a little goes a long way.
CHICKEN MACE
I discovered this recipe on "The Regis and Kathie Lee Show" many, many years ago. It was a dish at one of Regis' favorite restaurants called La Strata East. Not sure if the restaurant is still in business . . . was unable to find it after an online search. I've been making this dish for years, but I can't remember the significance of the name. It is one of my favorite things to make when company comes, especially because it's a one dish meal and you can assemble it ahead of time. Can also be made on top of the stove in a 12" skillet, cooking an additional 30 minutes.
Provided by Maureenie
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Combine all ingredients in a large baking dish.
- Mix well to combine.
- Cover with aluminum foil, venting with a few knife slits.
- Bake for one hour, stirring occasionally, and removing cover for the last 15 minutes of cooking to brown potatoes and chicken.
Nutrition Facts : Calories 407.2, Fat 22.3, SaturatedFat 6.3, Cholesterol 31.5, Sodium 682.2, Carbohydrate 33.9, Fiber 4.7, Sugar 4.4, Protein 15.8
KATHIE LEE GIFFORD'S PECAN TARTS
if you want a surefire hit... these take a little more time to make - in mini muffin tins...but you canNOT stop eating them and they disappear at any party in a flash! This Is A Labor of Love to make individual mini tarts [make it much faster by making a pan's worth and cutting into squares like brownies]- but everyone asks for the recipe NOW... a pretty easy way to spread more joy in the world... EVERYONE loves them - even if they don't like nuts... OR pecan pie!
Provided by carrie sheridan
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE CRUST:.
- Cream together the softened butter and cream cheese.
- Add the flour and beat well.
- Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
- Refrigerate in pans overnight.
- FOR THE FILLING:.
- Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
- To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
- Then fill each shell to 2/3 full with pecan mixture.
- Bake at 350º for 25 minutes.
- Let cool.
- Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.
Nutrition Facts : Calories 115.4, Fat 7.5, SaturatedFat 3.5, Cholesterol 22.9, Sodium 67.7, Carbohydrate 11.1, Fiber 0.4, Sugar 6.8, Protein 1.3
Tips:
- Use fresh and high-quality ingredients for the best flavor.
- Marinate the chicken in the soy sauce, rice wine, and sesame oil mixture for at least 30 minutes, or up to overnight, to infuse it with flavor.
- Cook the chicken over high heat to sear it and lock in the juices.
- Stir-fry the vegetables until they are crisp-tender, but still retain some of their crunch.
- Add the chicken and sauce back to the pan and cook until heated through.
- Serve immediately over rice or noodles.
Conclusion:
This easy and delicious chicken and broccoli stir-fry is a great weeknight meal that can be on the table in under 30 minutes. It's packed with flavor and healthy vegetables, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this chicken and broccoli stir-fry a try.
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