Kellys Russian Chicken Recipes

RUSSIAN CHICKEN

Steps:

• Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
• Stir until well combined in separate bowl.
• Place chicken in glass baking pan.
• Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
• Served best over Jasmine rice.
• Enjoy!

KELLY'S RUSSIAN CHICKEN

Steps:

• Put the Russian dressing in a bowl. Mix garlic in with the dressing. Place the chicken in the mixture and cover chicken liberally. Use a fork to poke holes in the chicken to allow the mixture to seep into the chicken.
• Put in the refrigerator for 20 minutes to "meld" :).
• Mix bread crumbs and cheese in a small bowl. After the 20 minutes are up in the refrigerator, take the chicken out of the Russian dressing mixture, coat the chicken with the bread crumb mixture and place on a baking sheet (slathered with olive oil) or Silpat.
• Bake at 425 F for 30-35 minutes. Enjoy!

KELLY'S ASIAN CHICKEN

Steps:

• Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
• Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
• If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
• Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
• Serve with Chinese noodles, pasta, or rice.

RUSSIAN CHICKEN WITH FETA CHEESE

Steps:

• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
• Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.

KELLY'S CHILI

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
• Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

CHICKEN KELLY

Steps:

• Cut chicken into 1-inch cubes, put in plastic bag. Add eggs and marinate in fridge for 4 hours.
• Mix together bread crumbs, parsley, and garlic powder. Add chicken to mixture & shake well so all is covered. Saute chicken till brown.
• Layer in dish the chicken, mushrooms and cheese. Repeat layers. Pour chicken broth over mixture.
• Bake covered 40 minutes at 350°F. Uncover, sprinkle last layer of cheese, return to oven, uncovered until cheese is melted.