CHICKEN & BROCCOLI CASSEROLE RECIPES

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WWW.FOODNETWORK.COM



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Provided by Michael Symon : Food Network

Categories     main-dish

Total Time 1 hours 45 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 16

1 cup olive oil
1/2 cup full-fat Greek yogurt
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried oregano 
1 teaspoon kosher salt 
1/2 teaspoon Aleppo pepper
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely grated
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 pound pork tenderloin, cut into 1-inch pieces 
2 red onions, each sliced into 3 thick slices
2 lemons, sliced in half 
Olive oil, for drizzling
Kosher salt and freshly ground black pepper 
Chopped romaine lettuce, pita and tzatziki, for serving

Steps:

  • For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
  • Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
  • Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
  • For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
  • Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.

WWW.FOODNETWORK.COM



www.foodnetwork.com image

Provided by Food Network

Categories     main-dish

Total Time 51 minutes

Prep Time 30 minutes

Cook Time 21 minutes

Yield 6 servings

Number Of Ingredients 22

Six 10-ounce chicken breasts, pounded out to 1/2 inch in thickness
12 ounces thin-sliced ham
6 ounces Gruyere cheese
3 cups all-purpose flour
2 cups ground breadcrumbs (biscuit crumbs preferred)
2 cups wheat flour
1 cup rice flour
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
12 eggs, well beaten
4 egg yolks
Pinch fine salt
Pinch white pepper
Pinch paprika
1/4 teaspoon lemon juice
1/4 teaspoon hot sauce
1 pound clarified butter, warmed until soft
Oil, enough for deep-frying

Steps:

  • Preheat the oven to 350 degrees F.
  • Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
  • For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
  • For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
  • Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
  • Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

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WWW.FOODNETWORK.COM
From foodnetwork.com
Reviews 3.8
Total Time 51 minutes
Category main-dish
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