Chicken Oscar Food

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BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)



Baked Chicken Oscar Dinner (Yep, the Whole Shebang) image

Baked chicken with creamy Havarti cheese, crab, and hollandaise sauce is served with crisp asparagus and roasted red potatoes. Measurements do not have to be exact. Season to taste.

Provided by TL in SA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 19

6 skinless, boneless chicken breast halves
12 small red potatoes
2 tablespoons olive oil, divided
2 teaspoons sea salt
2 teaspoons garlic powder
2 teaspoons lemon and herb seasoning
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon ground black pepper
6 slices Havarti cheese, folded in half
3 (.9 ounce) packages hollandaise sauce mix (such as Knorr®)
3 cups milk
¾ cup butter
1 teaspoon ground white pepper
1 teaspoon dried basil
1 pinch garlic powder
1 pound fresh asparagus, trimmed
1 (8 ounce) package imitation crabmeat, chopped
¼ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken breasts into a 9x13-inch baking dish.
  • Place red potatoes into a separate 8x8-inch baking dish.
  • Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
  • Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
  • Cover both baking dishes with aluminum foil.
  • Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
  • Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
  • Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
  • Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
  • To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
  • Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

Nutrition Facts : Calories 924.3 calories, Carbohydrate 71.7 g, Cholesterol 199.6 mg, Fat 50.7 g, Fiber 7.9 g, Protein 50.4 g, SaturatedFat 28.3 g, Sodium 1638.7 mg, Sugar 10.9 g

CHICKEN OSCAR



Chicken Oscar image

This is a very simple, yet elegant entree which is especially nice for a romantic meal. It's best if you can find fresh dungeness crab, but even canned crab will work. This is a popular dish served in restaurants on the West coast.

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1/2 cup flour
salt and pepper, to taste
4 tablespoons butter
1 cup crabmeat
12 asparagus spears, cooked
1 (1 1/4 ounce) package hollandaise sauce mix

Steps:

  • Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
  • Combine the flour, salt and pepper in a shallow bowl.
  • Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
  • When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
  • While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
  • Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
  • Drizzle hollandaise sauce over asparagus and serve.

ELEGANT CHICKEN OSCAR



Elegant Chicken Oscar image

This elegant main dish isn't difficult to make. You can substitute your favorite hollandaise sauce, but I've included mine below (plus the COW SOUP MIX, and info on the amazing thickener it's made with).

Provided by Sharon Anne

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
1 tablespoon olive oil
1 cup imitation crabmeat, flaked
1/2 lb asparagus tips, lightly steamed
1/2 cup water
1/4 cup powdered milk (actually 1/4 c COW SOUP MIX, see below)
2 egg yolks (freeze whites for another use)
2 tablespoons lemon juice, freshly squeezed
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 dash white pepper
3 tablespoons salted butter, melted
1 dash paprika (sprinkled per chicken breast and overtop of hollandaise)
1 dash dry parsley flakes (ditto)

Steps:

  • Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
  • Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
  • Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
  • Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
  • ~~~~~~~~~~~~~~~~~~~~~~~~.
  • Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
  • COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
  • Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water.
  • *Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.

Nutrition Facts : Calories 214.8, Fat 9.3, SaturatedFat 4.3, Cholesterol 102.4, Sodium 470.8, Carbohydrate 12.1, Fiber 0.9, Sugar 2.2, Protein 20.2

VEAL OSCAR



Veal Oscar image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce, recipe follows
1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

  • Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
  • In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
  • To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
  • In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
  • Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
  • Serve with Veal Oscar. Yield: 1 cup

CHICKEN SUPREME "OSCAR"



Chicken Supreme

Make and share this Chicken Supreme "Oscar" recipe from Food.com.

Provided by JoAnn

Categories     Lobster

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 -4 boneless skinless chicken breasts
1/4 cup flour
shrimp (canned works fine) or lobster (canned works fine)
salt
pepper
asparagus spear, cooked about 3-4 minutes
hollandaise sauce

Steps:

  • Dredge the chicken in flour seasoned with salt and pepper.
  • Saute in clarified butter until lightly browned on both sides, approximately 6-7 minutes.
  • Reduce heat, and cover.
  • Cook until chicken is done.
  • Remove chicken to serving platter and top with the shellfish and asparagus laid across the top.
  • Coat with Hollandaise sauce.
  • Serve immediately.

CHICKEN OSCAR RECIPE - (4.5/5)



Chicken Oscar Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 13

24 ounces chicken breast halves, boneless and skinless 4-6 oz pieces
1/2 cup flour, all-purpose
1 x salt and black pepper to taste
4 tablespoons butter
1 cup crab meat
12 each asparagus spears cooked
Hollandaise Sauce
1/2 cup butter melted
3 large egg yolks
1 tablespoon water cold
1 tablespoon lemon juice
1 tablespoon butter cold, cut into pieces
1/8 teaspoon salt

Steps:

  • Prepare the hollandaise (preferably from scratch or using a package if you must) and keep warm over hot (not too hot) water until ready to serve. (see hollandaise sauce recipe link below). Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin. This will help the chicken cook evenly. Combine the flour, salt and pepper on a plate for coating the chicken. Heat the butter (or olive oil) in a heavy skillet over medium high heat. Dip the chicken pieces lightly in the seasoned flour and shake off excess. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked. Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Spoon some hollandaise sauce over asparagus on each plate and serve immediately. Hollandaise sauce The egg yolks must be heated slowly and gradually so they will thicken into a smooth cream. It is not hard but attention is needed and it is good to have all the ingredients ready in advance. Place the egg yolks in a saucepan and using a whisk beat for about one minute until they become thick and sticky. Add the water, lemon juice and salt and beat for another 30 seconds. Place the saucepan over low heat, or gently simmering water (a double boiler or baine marie). Constantly stir the mixture with the whisk as it slowly heats up. It will take one to two minutes or so to thicken, keep stirring. If the mixture seems to be thickening too thickly or if there it seems to becoming a bit lumpy immediately place the saucepan into cold water to cool it and continue stirring. Then continue over low heat. When the egg yolks have thickened enough you will start to see the bottom of the pot between strokes, you may also notice that the mixture forms a light cream colour on the wires of the whip. Remove from the heat and beat in the 1 tablespoon of cold butter to cool the egg yolks and stop the cooking. Beat the egg yolks with the wire whip and begin slowly adding the melted butter a few drops at a time (about 1/4 teaspoon at a time) until the sauce thickens into a heavy cream. Then you can add the butter more rapidly beating with the whip the entire time. Taste and adjust seasonings as desired. Serve warm.

CHICKEN OSCAR WITH A HOLLANDAISE SAUCE



Chicken Oscar With a Hollandaise Sauce image

Here is my version of Chicken Oscar, I know there are many different recipes that usually only slightly vary in ingredients, whether it be what seafood is used, to the sauce it is served with. There is a restaurant in Australia that serves Mortan Bay Bugs (they come from the crayfish family.) with theirs with a mushroom sauce. I have also been to restaurants in London, where the meat is veal. Which ever way you choose to make it and no matter what your choice of ingredients are, it is still a very yummy dish that always goes down well with guests. I made this the other night when my sister came over with her daughter, there were 5 of us, but I have adjusted the ingredients below with what I believe will work for 4 people.

Provided by The Flying Chef

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts
250 g lump crabmeat
8 medium prawns
8 asparagus spears
1/4 cup dry white wine
1/4 cup water
1/2 teaspoon chicken stock
225 g butter
3 large egg yolks
2 tablespoons hot water
1 tablespoon lemon juice
1 tablespoon white wine
1/4 teaspoon cayenne pepper

Steps:

  • Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
  • Add wine, water and stock, cover and simmer until chicken is cooked through.
  • While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
  • Boil, steam or microwave asparagus until tender.
  • Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
  • To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
  • For The Hollandaise.
  • Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
  • In a small mixing bowl, whisk together the egg yolks.
  • Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
  • Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
  • Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
  • Serve immediately or keep warm for up to 30 minutes before serving.

Nutrition Facts : Calories 791.6, Fat 63.1, SaturatedFat 33.9, Cholesterol 414, Sodium 807.6, Carbohydrate 3.2, Fiber 0.6, Sugar 0.8, Protein 49.1

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