Chicken Pillows (can be used as a make ahead freezer meal)!

3 packages crescent rolls

1 8 ounce cream cheese

1/2 cup butter softened

1/4 cup green onions

2 cups cooked chicken

1/8 tsp pepper

1/2 cup melted butter

1 cup Italian bread crumbs

1 can cream of chicken soup

4 ounces sour cream

1 TBS lemon juice

In a medium size bowl cream your butter and cream cheese with a hand mixer.  Add the cooked chicken, pepper and onions.  

(If you do not have a favorite way to cook your chicken, this is how I cook mine.  I like to boil my chicken because this way makes the chicken really tender and it shreds easily.  Place your chicken breast in a sauce pan and cover with water.  Let the water come to a boil and skim off the white foam from the top of the water.  Then add 1 beef bouillon cube, 2 chicken bouillon cubes and 1 tsp dried onion.  Cover, turn to low and simmer for about 30-40 minutes.  Once done remove form water, shred the chicken and set aside.)

Open the crescent rolls and separate.  With one roll form it into a rectangle and add a spoonful of mixture into the middle of the roll.  Bring the side up around the chicken and pinch the dough together so that the chicken mixture is sealed in side.  Set on a sheet pan and repeat until all of the chicken mixture is gone. (HINT: use cold dough; the warmer it is the more difficult it is to work with)

Roll the chicken pillows in the melted butter and then roll in the bread crumbs and return to the pan.  Bake at 350 degrees for 20 minutes or until golden brown.

While the chicken pillows are baking make the sauce.  In a small pot put the soup, sour cream and lemon juice.  Heat over medium heat until warm.  Serve over the chicken pillows and voila.

(If you want this as a make ahead meal,  wrap each chicken roll in plastic wrap and place in a zipper bag and put in the freezer.  These can be taken out directly from the freezer and baked but you will need to add about 10 minutes to the baking time. Do not make the sauce ahead. It will curdle when you thaw!)

Fried Chicken

Ingredients

• 1/2 quart buttermilk
• 2 pounds chicken, (my kids love legs)
• 2 cups all-purpose flour
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• vegetable shortening or vegetable oil for frying

Directions

In a bowl cover the chicken with the buttermilk and refrigerate.  If you want some heat add 1 TBS hot sauce to the buttermilk and refrigerate overnight. 

In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack over a baking sheet. Drain the chicken in a colander set in the sink. Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour. Remove the pieces from the bag and shake off any the excess flour and set on the rack. Repeat with the remaining chicken.

Preheat the oven to 250 degrees F and line another baking sheet with paper towels. Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep. Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F.

Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other. Do not crowd the skillets. Fry the chicken until golden brown on one side and turn with tongs to cook the other side. The white meat will take about 20 minutes and the dark about 25 minutes. Drain on the lined pans and keep warm in the oven. Continue until all the chicken is cooked. Serve immediately or at room temperature.

Chicken Caesar Sala

1 head of Romain lettuce, cleaned and torn into pieces

1 cup of grape tomatoes cut in half

1/4 cup freshly grated Parmesan cheese

2 grilled chicken breast

Croutons

Caesar Dressing

Croutons

Using day old bread, cut up 4-6 slices of white bread into cubes.  put cubes in a bowl and sprinkle with 3-4 TBS of olive oil, 3/4 tsp garlic salt, 1/2 tsp dried basil and 1/4 tsp of dried oregano.  Spread bread evenly onto a baking sheet and toast in the oven on 400 degrees until golden brown and toasted.

Grilled Chicken

Trim all of the excess fat and cartilage from your chicken breast.  Sprinkle both sides of the chicken with salt, pepper, garlic power, onion powder, and paprika.  Heat 2 TBS of olive oil in a saute pan and cook for about 3-4 minutes on each side or until the juices of the chicken run clear.  Remove from the pan and let rest for about 5 minutes, then slice.  This will keep the chicken moist and tender. 

Caesar Dressing

1 garlic clove minced

1/8 tsp salt

2 TBS fresh lemon juice

1 TBS mayonnaise

1 tsp Dijon mustard

3/4 tsp anchovy paste (optional)

1/4 tsp fresh ground pepper

4 tsp extra virgin olive oil

2 TBS Asiago cheese

Place garlic and salt into a medium mixing bowl and mash with a fork until it makes a paste.  Add lemon juice, mayonnaise, mustard, anchovy paste and pepper.  Slowly drizzle in oil while whisking continually.  Add cheese and whisk to combine.

Assemble your salad and enjoy!