Chicken Cherry Baguette Burgers Semi Homemaker Recipes

Steps:

• In a large sauce pot bring the chicken stock to a boil over medium heat. Add rice, cover, turn the heat down to low and cook for 20 minutes or until rice has absorbed all the liquid and is tender.
• Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes.
• Add rice, cranberries, pecans, water chestnuts and orange zest. Mix to combine and cook until all ingredients are heated through. Transfer to a serving bowl and serve.

Steps:

• Preheat oven to 350 degrees F.
• Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes.
• Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes.
• Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing.

Steps:

• Melt 4 tablespoons of the butter in a medium skillet over medium heat. Stir in the flour and cook for 1 to 2 minutes. Pour in the cream and bring to a simmer. Turn off the heat and add the salt and cheeses. Let sit for a minute or 2, and then stir to melt the cheeses completely. Cover and keep warm.
• Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
• Split the baguette and toast it under the broiler. Slather with the remaining butter and cut into slices.
• Fill individual bowls with the cheese mixture and top with the poached eggs. Garnish with chives and serve with the toasted bread.

Steps:

• Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
• Optional: heat in a 400 degree F oven for 10 to 12 minutes.

Steps:

• 1. Mix together eggs and yogurt. 2. Add egg mixture to ground chicken and mix evenly. 3. Mix all dried ingredients together and fold into chicken mixture. 4. Portion Michigan Chicken Cherry mixture into 8oz. patties about 1" thick. 5. Lightly coat burgers with non-stick vegetable spray. sauté' burgers in pan until golden brown on both sides. 6. Place browned burgers on parchment lined sheet tray and glaze top of each burger with 1-2 tablespoons of Cherry Vinaigrette. 7. Bake at 350* degrees for 10-15 minutes. Serve on toasted buns or on a bed of fresh greens.