Black Forest Oktoberfest Chicken Recipes

OKTOBERFEST ROAST CHICKEN - WIESN HENDL

Steps:

• With a paper towel tab the chicken dry.
• Preheat the oven to 390°F.
• Rub the chicken intensly with salt - inside and outside.
• Wash the parsley and fill the chicken with it.
• Melt the butter in a pot. Use 1 tbsp. of butter to fill into the chicken.
• Roast the chicken for about 20 minutes at 390°F, then increase the temperature to 450°F and cook until the meat is fully cooked.
• Brown the butter and during the roasting brush the butter on the chicken every 15 minutes.
• Cut the chicken in halfes and serve each half with a pretzel - Oktoberfest style!

BLACK FOREST CHICKEN

Steps:

• Lay 4 of the breast halves in a glass baking dish.
• add a layer of white swiss cheese.
• cover with slices of ham.
• top with remaining 4 breast halves (to make a sandwich).
• stir up a can of chicken soup, and pour over breasts.
• Cover with foil, bake at 300 for 2 hours.
• remove foil, cover with grated white cheddar return to oven, uncovered until cheese is melted.
• to serve- cut breasts into 1 1/2" thick slices and lay sideways on platter.

BLACK FOREST OKTOBERFEST CHICKEN RECIPE

Steps:

• Marinate chicken for 1-2 days. Then bake at 375 degrees for 20-25 minutes or longer if pan is crowded.

BLACK FOREST CHICKEN SKILLET

Steps:

• Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
• Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
• Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170° F).
• Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
• Tip: Boneless, Skinless Chicken Thigh Cutlets may be substituted fro the boneless, skinless breasts.

BLACK FOREST CHICKEN

Steps:

• Preheat oven to 180 degree C (350 degree F).
• Season chicken breasts on both sides with pepper.
• Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve.
• Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
• Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste.
• In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
• Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
• Serve chicken breasts on onions with the Black Forest sauce.