Chicken Elizabeth Recipes

CHICKEN ELIZABETH

Steps:

• Preheat oven to 350 degrees.
• Pound chicken until flat.
• Mix cream cheese, butter, and all the herbs in a medium bowl. Flatten the chicken and spread the cream cheese mixture on top of chicken.
• breast. Place tomatoes on top and roll like to stuff. Place in pan and top with white wine.
• Bake at 350 until done, about 30-35 minutes.
• If lazy, just add chicken and spread on top, pour wine and add the tomatoes.

CHICKEN ELIZABETH

Steps:

• Saute chicken in butter in skillet, until lightly browned. Reserve juice in pan.
• Place chicken in a covered casserole. Preheat oven to 350.
• Combine remaining ingredients and pan juice in blender; blend and pour over chicken.
• Bake for 1 hour.
• Serve over rice.

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)

Steps:

• Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
• To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
• Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
• Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
• Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

ELIZABETHAN CHICKEN

Steps:

• Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
• Remove chicken breasts and add the chopped shallots to the pan and fry gently until softened and lightly browned - Once Shallots are browned return chicken to the pan.
• Add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally.
• Transfer the chicken to a serving dish.
• Add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired).
• Pour the sauce over the chicken and serve.

CHICKEN ELIZABETH RECIPE

Steps:

• Pound chicken thin (so that it may be rolled, later). Mix cream cheese, butter, & all spices together. Spread one side of each chicken breast w/ cream cheese mixture, place one slice ham and sliced tomato on chicken. Roll chicken, hold with toothpicks, bake @ 375F for 30 minutes. Serve with sauce. Sauce: combine all ingredients in sauce pan, heat and stir to desired temp.

BREAST OF CHICKEN QUEEN ELIZABETH

Steps:

• Pound flat each breast between 2 sheets of plastic wrap. Top each with ham and chicken. Moisten edges with egg to hold together. Roll breasts in flour and shake off excess.
• Melt butter in shallow pan. Saute fillets for 10-12 minutes. Turn and continue to sauté for 5 minutes on each side. Remove and keep warm in oven. To butter in pan, add shallots, mushrooms and wine. Cook until reduced by half. Add cream and cook until fairly thick. Seaon and pour over chicken.