Continentalbltcrunch Recipes

CONTINENTAL CHICKEN

Steps:

• Spray slow cooker with nonstick cooking spray. Place dried beef in bottom of slow cooker. Wrap each piece of chicken with one bacon strip and place on top of dried beef.
• Combine soup, flour and sour cream in medium bowl until smooth. Pour over chicken and sprinkle with mushroom pieces and red onion.
• Cover, cook on LOW 7-9 hours or on HIGH 3-4 hours.
• Serve over pasta and top off with a couple of teaspoons of pasta water.

CHICKEN CONTINENTAL

Steps:

• Roll chicken pieces in flour.
• Brown in skillet in butter.
• Remove chicken from pan.
• Stir in soup, spices and water.
• Spread rice in a shallow baking pan.
• Pour all but 1/3 cup of liquid mixture over rice. Stir to mix.
• Top with chicken.
• Spoon remaining sauce on chicken.
• Bake at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes.

CHICKEN CONTINENTAL

Steps:

• In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
• Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

CONTINENTAL ROLLS

Steps:

• Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Make sure the yeast is completely dissolved.
• Whisk together the flour mix, xanthan gum, and salt. Add to the yeast mixture in two batches and beat on medium speed, scraping down the sides of the bowl as necessary, until the dough is combined, about 1 minute.
• Dust a baking sheet liberally with cornmeal.
• Use a rubber spatula to turn out the dough onto a well-floured board. Sprinkle the top of the dough with flour mix, pat into a disk, and cut in half. Roll the dough into two 12-inch logs. Cut one log into 4 pieces. Shape into 3 by 3-inch rectangles. Place on the baking sheet. Repeat with the other log. Spray the tops of the rolls with baking spray. Cover the rolls with a clean dish towel or tea towel. Place a pan of very hot water in the bottom of the oven. Put the baking sheet with the rolls in the oven, with the oven turned off. Let rise for 1 hour. In the last 20 minutes of the rise, remove the rolls from the oven, replace the pan of hot water with new hot water (this will create steam, which gives you that coveted crunchy crust), and preheat the oven to 375°F. Let the rolls continue to rise on the counter while the oven is heating. Brush the tops of the rolls gently with cold water. Bake for 15 minutes, remove from the oven, brush the rolls again with cold water, return to the oven, and bake for about 20 minutes longer, or until the rolls are lightly golden on top. Transfer the rolls to a cooling rack and let cool slightly. Serve warm. To reheat, place in a 350°F oven for about 15 minutes, directly on the rack.
• Instead of using baking spray, you can also melt 2 tablespoons of vegetable shortening and brush the rolls with it using a pastry brush.

CONTINENTAL CHICKEN

Steps:

• Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
• Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
• Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.

CHICKEN CONTINENTAL

Steps:

• Prepare rice according to package directions, omitting the butter. Meanwhile, in a large skillet, brown chicken in butter on both sides in batches. Remove and keep warm., Whisk the soup, celery flakes and thyme into the drippings until smooth. Add rice; mix well. Remove from the heat., Transfer to a greased 13x9-in. baking pan; top with chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°.

CHICKEN CONTINENTAL FOR FOUR

Steps:

• Cook rice according to package directions. In a small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides., In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer., Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°., Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.