Cheyenne Chicken Recipes

Steps:

• Cut steaks in 1 inch cubes.
• Mix egg and milk.
• Alternate pieces of veal and pork on 6 skewers.
• Dip in egg mix then crumbs.
• Brown in hot oil.
• Put in baking pan.
• Add 1 inch water.
• Cover and bake at 350* for 40 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.
• While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.
• After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.
• Sweet and spicy!!!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 425°F
• Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, dust with the cayenne pepper and squeeze the remaining lemon half over the bird.
• Roast in the oven, turning down the heat to 350F after 20 minutes. Cook until the juices run clear when the leg of the bird is pierced with the tip of a knife.
• Remove the chicken from the roasting tin and keep warm whilst you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season.
• Serve the roast chicken with peas, gravy and maybe a dressed green salad.