Chicken Leo Recipes

Steps:

• Place vegetable oil in frying pan, enough to cover bottom of pan and so that the chicken will be half covered in the oil when frying. You don't want the chicken completely covered. Heat oil over med-high heat
• Place water on the stove to boil for noodles
• Trim chicken breasts of any fat and pound out to 1/4-1/2 in thickness.
• Set up breading station: I use pie plates. In one plate mix flour and all the seasonings together. In the other plate whisk together the eggs and milk. Take the chicken breasts one at a time and place them in the flour mixture, shake excess off, place them in the egg mixture then back into the flour mixture. Set aside on another plate till all of them are done.
• Place chicken breasts in hot oil. 2-3 in the pan at a time. Don't over crowd the pan. Cook for about 3 minutes per side until golden brown and crispy. When you take them out of the oil, place on a towel lined plate (or use paper towels or brown paper bag) to drain excess oil. From there, the chicken breasts go onto a baking pan (for best results also use a rack on the pan) Place a slice of ham and a slice of Swiss cheese on top of the chicken. Place chicken in a 350* oven for about 10 minutes until cheese is good and melted and bubbling. **NOTE: please, always check the chicken to make sure it is done. You may have to cook the chicken longer. It depends on the thickness of the chicken breasts. The internal temp should be about 180*
• While the chicken is cooking, you can add the noodles to boiling water and make Alfredo sauce. **NOTE: You can make the sauce as follows OR you can take a short cut and use packaged Alfredo noodles, whatever is your family's favorite. But this sauce is pretty good and easy! LOL
• Alfredo sauce: Melt butter in pan over med-low heat. Add in 1/2 and 1/2, simmering for about 5 minutes. Add the garlic and the cheese, whisking quickly. Stir in parsley Drain noodles and toss with Alfredo sauce.
• To serve: Place a serving of Alfredo noodles on a plate and top with one of the chicken breasts. Garnish with extra shredded Parmesan and parsley. Enjoy!

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve.

Steps:

• Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
• Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
• Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
• Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
• Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
• Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
• Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
• To serve, spoon lemon butter sauce over chicken breasts.
• Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!