Picnic Chicken Loaf Recipes
PICNIC CHICKEN
Whether you're gathering for a picnic in the park or a get-together in the backyard, this pan-fried chicken is the perfect entree. It's moist inside, crispy outside...and goes from skillet to table in no time!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 303 calories, Fat 12g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
PICNIC CHICKEN LOAF
The tang of a Granny Smith apple, the creaminess of French brie--put them together with rotisserie chicken from the deli for a great sandwich in a snap.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.
- Layer chicken, brie and apple over bottom; cover with top.
- Cut loaf into quarters.
Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1/2 g
MEDITERRANEAN PICNIC LOAF
A great picnic loaf, posted for Kate in Katoomba. This is really popular whenever I take it somewhere.
Provided by JustJanS
Categories Lunch/Snacks
Time 30m
Yield 1 Loaf
Number Of Ingredients 12
Steps:
- Slice a lid from the top of the loaf and set aside.
- Remove and discard the inside of the loaf, leaving a 1cm wall.
- Spread pesto over the inside of the loaf.
- Place half the sliced chicken on base, top with half spinach leaves.
- Add half tomatoes and half the olive oil-season lightly.
- Add layers of cheese, artichokes, top with remaining tomatoes.
- Next lay salami and olives on top and add remaining chicken and spinach.
- Drizzle over the rest of the olive oil and season.
- Butter the lid and replace it on the loaf.
- Wrap the loaf tightly in cling film and refrigerate over night.
- Cut into generous wedges to serve.
Nutrition Facts : Calories 1658.5, Fat 114.4, SaturatedFat 44.3, Cholesterol 392.1, Sodium 2752.9, Carbohydrate 41.6, Fiber 12.6, Sugar 9.9, Protein 116.5
LAYERED PICNIC LOAVES
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 loaves (12 servings each).
Number Of Ingredients 15
Steps:
- Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN PICNIC LOAF
This is a very cool way to serve sandwiches! Of course the fillings can be adjusted to whatever your preference is. Prep time does not include fridge time.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, juice and spices in a small bowl with the chicken and marinate for several hours or overnight.
- Cook chicken in a heated oiled grill pan until cooked through.
- Cool.
- Split bread loaf in half lengthways.
- Spread hummus evenly over both cut edges.
- Arrange all vegetables evenly over base and top with the chicken, then the remaining bread half.
- Wrap tightly in plastic wrap and refridgerate for 1 hour, or longer.
- Cut loaf in 6 portions.
- Portions can be secured by tying with string or skewering.
Nutrition Facts : Calories 291.1, Fat 13.5, SaturatedFat 2.2, Cholesterol 63.8, Sodium 287.3, Carbohydrate 12.5, Fiber 4.3, Sugar 2.2, Protein 30.1
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