Chicken Dundee Recipes

CHICKEN DUNDEE

Steps:

• Rub the chicken with the seasoned salt, cover and let marinate in fridge while preparing the other ingredients.
• Preheat oven to 350 degrees F.
• Cook bacon in a skillet until crisp; set aside, reserving bacon grease in pan.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
• Remove half of sauce, cover and refrigerate to serve later.
• Place the chicken in the skillet and saute in the bacon grease for 3 to 5 minutes per side, or until browned.
• Remove from skillet and place the chicken into a 9x13 inch baking dish.
• Spread the honey mustard sauce over the chicken, then layer each chicken piece with mushrooms and bacon.
• Sprinkle top with shredded cheese.
• Cover and bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
• Garnish with parsley and serve with the reserved honey mustard sauce.
• Makes 4 servings.

HEALTHY BAKED CHICKEN TENDERS (NO BREADING)

Steps:

• Preheat the oven to 400F and put the oven rack in the center position.
• Lay the raw chicken on a baking sheet.
• Brush one side of the chicken tenders with olive oil or the melted butter.
• Sprinkle chicken rub on the side that was just brushed with oil or melted butter.
• Flip the chicken tenders over and continue brushing with the oil or butter and sprinkle the 2nd side with chicken rub.
• Bake the chicken for a total of 10 minutes, flipping after 5 minutes, if desired but not required, and then continue cooking on the other side until the internal temperature of the chicken reaches 160F.
• Let the chicken rest for 5 minutes until serving.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.