Does anyone have a quick and easy recipe for large portions of chicken?

Question

My fiance and I are catering our own wedding and we are looking for a semi-quick and easy recipe to cook boneless chicken breast. Preferably one that can be prepared in advance and re-heated the day of the wedding. It is a summer wedding, so something light would be preferable. Does anyone have any suggestions?

Answer 1

Keep it simple, simple, simple, a premade combo type of seasoning, but first! soak your quantity of chicken in buttermilk, I use a ice chest, it infuses the butterfat into the chicken and keeps it moist for the extended time-frame of cooking and service. You have time before the "Big" day, try it out for yourselves, make it just as you're going to do it for the occasion, one set with, and one set without, you'll see the difference

Answer 2

Ive done catering and banquets at a golf course, and also still do some with my job at a university. The best way to do this is season with oil salt and pepper, then simply mark off the chicken on a grill, ie put some grill marks on it but dont cook them all the way through. Then the day of your wedding, put them in the oven for 10-15 minutes until they are done. Then add a sauce to it. Make sure the sauce is flavorful, you could do a beurre blanc, marsala, or whatever fits the rest of your meal. The sauce could be made in advance too, just be aware you may have to adjust the thickness and also adjust the seasoning before you serve it.

Answer 3

This is one of my favorite chicken recipes, but I never measure it. I just mix the ingredients to my taste, which differs from time to time.
-mix some Hawaiian teriyaki sauce with salt, pepper, dried parsley flakes, dried basil, garlic powder, and some powdered chicken buillon.
-marinade the chicken pieces in the sauce mixture for a few hours.
-grill or bake the chicken pieces for 20 minutes or until done.
-half way through the cooking process, put some of the marinade on the chicken using a brush.

note: you can add any other indredients that you like such as rosemarry, etc.

Answer 4

Yes, and this one is on Skewers, easy finger food for a wedding.......I introduce:

Sesame Chicken Satay:


1 cup rice wine vinegar
1 cup creamy peanut butter
1 cup soy sauce
1/4 cup vegetable oil
Sesame oil
1/3 cup sugar
2 tablespoons freshly grated ginger
25 chicken tenders, halved on the bias
1/2 cup chopped scallions plus 2 tablespoons, for garnish
1/2 cup chopped cilantro leaves
1/4 cup black sesame seeds, for garnish
1 tablespoon cilantro, chopped for garnish
Special Equipment: 6-inch bamboo skewers


Preheat the oven to 350 degrees F.
Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.

Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.

Answer 5

Go to a food service distributor in your area, not retail
the people that sell to restaurants
they have chicken breast boneless and skinless already cooked with grill marks any size you may need, usually 5 or 6 oz would do

Answer 6

Roast Chicken With Vegetables

This one is easy on the cook.....and special enough for Company!!

2 small roasting chickens (each about 2 1/2 lbs)
1 large onion, cut into quarters
1 large lemon, cut into quarters
1 small acorn squash
3-4 carrots
3-4 potatoes
1/2-1 cup chicken broth
4 thin leeks (or 2 thick)
2-3 sweet red peppers
salt
pepper

Remove giblets from chicken& discard (or use to make giblet gravy).
Place chickens into a large shallow roasting pan.
Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
Peel& seed squash; cut into 2 inch cubes.
Peel carrots& cut into 2 inch rings.
Peel& quarter potatoes.
Scatter these vegetables around the chickens.
Pour broth over top of everything.
Bake in the center of a preheated 350F oven for 35 minutes.
Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
To wash away the sand, fan the layers under cold running water.
Seed peppers& cut into cubes.
Remove chicken from oven, stir vegetables& baste the chicken.
Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
Remove chickens to a large platter; remove lemon& onions from cavity& discard.
Pile roasted vegetables around the chickens& serve.

Answer 7

Parmesan chicken

3 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 small skinless, boneless chicken breast halves (scant 2 pounds total), rinsed and patted dry
1 1/2 English muffins
3/4 cup finely grated Parmigiano-Reggiano
1 tablespoon unsalted butter, melted

Special equipment: parchment paper

Put a rack in middle of oven and preheat oven to 450 degrees F. Line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl. Add chicken, tossing to coat well.

Pulse English muffins in a food processor until finely ground. Add cheese, butter and remaining 1/4 teaspoon pepper and pulse until well combined. Transfer to a shallow dish or pie plate.

Dredge chicken one piece at a time in crumbs, coating completely and pressing gently so crumbs adhere then transfer to baking sheet. Bake until golden brown, and cooked through, 15 to 20 minutes.



Oven Fried Chicken with Summer Succotash and Grilled Sweet potatoes


For the chicken:
1/2 cup Dijon mustard
1/4 cup chopped parsley leaves
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 teaspoon Essence, recipe follows
Salt and pepper
4 (6 to 8-ounce) chicken breasts, boneless and skinless
2 cups panko (Japanese bread crumbs)

For the succotash:
1 tablespoon olive oil
1/2 pound small okra, sliced crosswise
3 ears fresh corn, shucked and kernels removed from the cob
1/2 pound fresh or frozen, defrosted lima beans (blanched until tender, if fresh)
1/2 pint small cherry tomatoes, halved
1 tablespoon butter
2 teaspoons chopped fresh oregano leaves

For the sweet potatoes:
2 large sweet potatoes, preferably long, thin potatoes
Olive oil

Preheat the oven to 350 degrees F.

Combine the mustard, parsley, garlic, thyme, oregano, Essence, and salt and pepper. Coat the chicken breasts in the mustard mixture. Place the panko in a plastic resealable food storage bag and add the coated chicken. Seal the bag and shake to coat. Place the chicken breasts on a lined baking sheet and bake for 18 to 20 minutes, or until chicken is cooked through and an instant-read thermometer inserted registers 165 degrees F.

Using a medium saute pan, heat the olive oil over medium-high heat, add the sliced okra. Cook the okra for 2 to 3 minutes until golden brown, tender and no longer slimy. Add the corn, lima beans, tomatoes, butter, and oregano and cook, tossing gently, until the vegetables are just tender, 3 to 4 minutes. Season with salt and pepper, to taste.

Preheat a nonstick grill pan. Peel the sweet potatoes and slice crosswise into 1/3-inch slices. Lightly brush the slices with olive oil and place into the hot pan. Cook for 5 to 7 minutes on each side, or until nicely marked by the grill and tender.

When all of the components are ready, serve each guest a chicken breast, some of the succotash and a few slices of the sweet potato.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Answer 8

If you're looking for a "fast food" method I suggest using store bought "Spedie Sauce"- (in a bottle like salad dressing generally in that area or near mustard and ketchup) Marinate in a freezer baggie and then straight to the heat source-oven, barbeque, whatever. Very tasty chicken indeed!
PS: I would assume Spedie Sauce is available in most grocery stores. It is all over the northest!

Answer 9

* pound the chicken thin and then stuff it with your favorite veggies or bread or corn stuffing or ham & chese you can go wild with endless ideas. then partially cook then 1 day ahead of time & then finish in the oven the day of the wedding.

Answer 10

I would do chicken kiev.