Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Leftover Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Thursday 14 August 2014

Leftover Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Leftover Chicken Breast Recipes Biography

Source:- Google.com.pk

This recipe is a great way to use up leftover cooked chicken. Budget tip: buy family size packages of chicken breasts. Cook all the chicken when you are making dinner and reserve the extra to use in this recipe. Simply chop or dice and you are ready to make dinner.What do you do when you grill/bake/fry too many chicken breasts? Sure, you could eat the leftovers as they are cold chicken is great. Or, you could take five minutes and transform your leftovers into something totally new.A mountain of leftover chicken from a catered birthday party needs to be reinvented into some new dishes. What are some great ways to make sure it doesn’t go to waste? Give leftovers new life with these fast and easy recipe. From tacos and wraps options, we've got an innovative batch of ideas that's sure to revive your notion of leftovers.

Towards the end of the week I usually have a seasoned and cooked chicken breast or two hanging out in the fridge. Chicken breast is an easy recipe to use up those leftovers. And I don’t know who doesn’t like leftover chicken breast recipes.

Preparation Time :

This recipe has about a 15 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 1 hours. Here are my tips on how to cook the perfect leftover chicken breast recipes and recipe is here to get you started .

Ingredients:

1-2 cooked chicken breasts (depends on how big they actually are), cubed

2 pie crusts, store bought works well, you want the kind that rolls out.

2 medium carrots, ½ inch dice

1 celery stock, ½ inch dice

1 medium yellow onion, ½ inch dice

¼ cup frozen corn kernels

¼ cup frozen peas

1 cup chicken stock

2 tablespoons unsalted butter

1-2 tablespoons poultry seasoning, use the same seasoning you used on your chicken

1 egg yolk, beaten

salt and pepper, to taste

2 tablespoons of extra virgin olive oil, a couple of rounds around the pan

Method:

Pre-heat your oven to 400°F positioning your baking rack in the middle.
On medium-low heat, heat your oil then add carrots and celery.
Add a pinch of salt to draw out moisture. Sauté until softened
Add onion, and a pinch of salt to draw out moisture. And cook until tender.
In the meantime, spray a 9” pie pan with a non-stick cooking spray.
Remember to get all edges. Roll out pie crust onto the pan.
Remove all your vegetables from the pan with a slotted spoon.
Lower heat. In the remaining olive oil add butter. Note: If there is no more olive oil add a bit more. Once butter is melted add flour and whisk. Your flour should come together with the oil and butter. Now add your seasoning. Slowly add chicken stock and whisk altogether.
Taste your gravy and season accordingly.
Blanch your frozen vegetables, either stove top or in the microwave and drain.
Add chicken and all vegetables to the gravy and stir altogether.
Pour mixture into your pie shell. Cover with second pie crust.
Then pinch top and bottom crusts together around the edge, folding over the excess.
Make a couple of slits in the middle of your pie top to allow steam to escape. Then brush the entire top and edges with your egg yolk.
Bake for 30 minutes until golden brown. Turn off oven heat, and then allow pie to hang out in the oven for another 10 minutes.