Chicken Tiffany Recipes

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CHICKEN TIFFANY



Chicken Tiffany image

Make and share this Chicken Tiffany recipe from Food.com.

Provided by seahorse73

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

4 ounces cream cheese (or other cheese if desired)
2 teaspoons chopped garlic
salt & freshly ground black pepper
4 teaspoons chopped fresh basil leaves
4 teaspoons chopped fresh oregano
2 (8 ounce) chicken breasts
4 ounces butter, melted
4 ounces bearnaise sauce
flour, for dusting
2 eggs
2 tablespoons milk
Japanese-style bread crumbs, for breading (Panko)

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the filling ingredients and set aside.
  • Remove the excess fat and rib meat on chicken breast.
  • Lightly and evenly pound chicken breast to 3/8-inch thickness.
  • Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast.
  • Fold the chicken in 1/2 and tuck in corners.
  • In a bowl, beat together the egg and milk to make an egg wash.
  • Lightly dust the chicken in flour and shake off excess flour.
  • Dip chicken in egg mix, shaking off excess.
  • Coat the chicken in Japanese bread crumbs.
  • Place on a baking pan and lightly drizzle with butter.
  • Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F.
  • Remove from the oven and place on serving dish.
  • Top with bearnaise sauce.

Nutrition Facts : Calories 1093.5, Fat 92.7, SaturatedFat 49.6, Cholesterol 543.1, Sodium 715.9, Carbohydrate 6, Fiber 1.7, Sugar 0.7, Protein 59.5

TIFFANY'S CHICKEN NACHOS



Tiffany's Chicken Nachos image

One look and you may think these are ordinary chicken cheese nachos. But there's more than meets the eye in this tasty recipe. Jalapeno juice is the secret ingredient and, oh boy, does it amp up the flavor of the chicken without being too hot. Ro-tel tomatoes add color and flavor to the dish. These nachos are super yummy and great for snacking.

Provided by Tiffany Young @Corena_us

Categories     Chicken

Number Of Ingredients 7

1 can(s) Tyson or Swanson white meat chicken (12.5 oz)
1 can(s) Ro-tel Mexican tomatoes and green chilis, drained (7 oz)
1/4 cup(s) La Preferdia jalapeno juice
1/2 cup(s) La Preferdia jalapenos
2 1/2 cup(s) Kraft pizza cheese (white & orange); shredded
1 package(s) tortillia chips of your choice
4 - green onions; sliced

Steps:

  • Open the can of chicken and Rotel Mexican chiles. Drain both very well. Place in skillet and break up so it's not in big chunks (almost shredded).
  • Add the jalapeno juice. Turn heat to medium. Check and stir until there is no more or very little fluid left.
  • Turn on the oven and preheat to 350. Get out a baking sheet and spread chips all over. When the chicken mixture is cooked, sprinkle across the chips evenly.
  • Next place the jalapenos on top of the chicken mix (spread out, don't bunch together).
  • Then layer it with the cheese and finally the green onions. Place in the oven for about 20 min.
  • Watch them while they bake. When the cheese is nice and melted they are done. Take out and enjoy.

"SHE READY" FRIED CHICKEN



Provided by Food Network

Time 1h20m

Yield 2 servings

Number Of Ingredients 10

6 pieces bone-in, skin-on chicken (I use a combination of legs, wings and thighs)
1/4 cup sunflower oil
1 tablespoon minced garlic
1 tablespoon seasoned salt (I like Lawry's)
1 tablespoon BBQ seasoning (I like Shaky Dust)
1 tablespoon garlic salt
1 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 cup cornmeal
1/4 teaspoon cayenne pepper

Steps:

  • Preheat an air fryer to 375 degrees F.
  • To a large resealable plastic bag, add the chicken, sunflower oil, minced garlic, 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and 1/2 teaspoon of the black pepper and seal the bag. Gently massage to coat the chicken evenly. Marinate for 15 to 30 minutes.
  • Add the flour, cornmeal, cayenne and remaining 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and remaining 1/2 teaspoon black pepper to a separate resealable plastic bag. Seal and shake to combine.
  • When the chicken is done marinating, add a few pieces at a time to the seasoned flour and shake to coat. Remove the chicken from the bag and shake off the excess flour mixture. Place the chicken pieces on the air fryer rack in an even layer without the pieces touching.
  • Seal the fryer and cook until the chicken is golden brown and crispy and reaches an internal temperature of 165 degrees F, 30 to 40 minutes. Remove from the air fryer and serve.

TIFFANY'S CHICKEN PARMIGIANA



Tiffany's Chicken Parmigiana image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

6 boneless chicken breasts
Salt
Pepper
Garlic powder
1 container Italian style bread crumbs
3 large eggs
Extra virgin olive oil
2 jars mushroom and garlic spaghetti sauce
6 pieces mozzarella cheese (from deli), sliced about 1/8-inch thick
Spaghetti
Grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees. Clean and trim chicken breasts. Season each chicken breast with salt, pepper and garlic powder. On a plate, pour enough bread crumbs to coat the chicken. In a bowl, break 3 eggs and beat. Run each piece of chicken individually through the eggwash, coat completely with the bread crumbs and place on a separate plate. Heat some olive oil in a large non-stick pan. Place the chicken in the pan and cook only until both sides of the chicken are browned. Remove the chicken and let drain on a paper towel. Spread some sauce thinly on the bottom of a large Pyrex casserole. Place the chicken in the casserole and put into 425 degree oven and cook for 15 minutes or until almost cooked through. While chicken is cooking, place a large pot of water on stove and let come to a rolling boil. Salt the water until it tastes like "the sea." Place spaghetti in boiling water, reduce heat to a simmer and stir. Cook spaghetti until done. Take a noodle out and taste to measure how done they are. When done cooking, drain the spaghetti into a colander. Take chicken out of the oven and spoon sauce over each piece of chicken. Cover each piece of chicken with cheese. Place chicken back into oven and heat until cheese is melted. In a saucepan, heat the remainder of the sauce. Take chicken out of oven and plate. Remove spaghetti from colander, plate and spoon sauce over the top. Grate Parmesan cheese over the top to taste.

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