Breaded Chicken Breasts Mascarade
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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This information is per serving.
Breaded chicken breasts mascarade. Breaded chicken breasts baked in an oven and served with delicious homemade sauces at your choice: fruit sauce, green sauce, vegetable sauce, shrimp sauce, mushroom sauce, tuna sauce or cucumber sauce.
Mushroom Sauce Recipe
Makes 2 cups (500 ml)
Ingredients: 1/4 cup (60 ml) unsalted butter, 1/2 pound (240 g) sliced mushrooms, 3/4 cup (180 ml) beef broth, 1 teaspoon salt, 1 tablespoon cornstarch, 1/4 cup (60 ml) sauterne wine
Instructions: In 9-inch (22.5 cm) nonstick skillet, melt butter over medium heat. Add sliced mushrooms and cook, stirring occasionally, until tender, for about 5 minutes. Pour in beef broth, then season with salt, and bring mixture to a boil.
Meanwhile, in a small mixing bowl, combine cornstarch and sauterne wine. Blend until smooth. Gradually stir wine mixture into mushroom mixture and cook, stirring frequently until thickened.
Shrimp Sauce Recipe
2 cups (500 ml) mayonnaise, 1/2 cup (125 ml) ketchup, 3 tablespoons granulated sugar, 1 tablespoon each: garlic powder, smoked paprika, 1 teaspoon each: onion powder, salt, Sriracha sauce, 1/2 teaspoon cayenne pepper, 1/2 cup (125 ml) water
Instructions: In a large mixing bowl, combine all ingredients. Mix well. Cover and refrigerate for at least 1 hour. Enjoy!
Cucumber Sauce Recipe
Ingredients: 4 cups (1 L) plain yogurt, 1 medium cucumber, peeled, seeded and grated, 1/2 teaspoon salt, 1/4 cup (60 ml) each: olive oil, white vinegar, 2 cloves garlic, peeled and minced
Instructions: Line a fine mesh strainer with two layers of cheesecloth. Place plain yogurt in the strainer over a bowl. Cover with a plastic wrap and refrigerate for at least four hours or overnight.
Remove yogurt from the refrigerator. Drain and discard the liquid in the bowl and set yogurt aside.
Place grated cucumber in a colander over a plate and sprinkle with salt. Allow staying for 15 minutes, then discard the liquid.
In a small mixing bowl, combine olive oil and vinegar. Whisk until blended. Stir in minced garlic, seasoned cucumber, and yogurt.
Breaded Chicken Breasts Mascarade
- 6 slices bacon, cooked finely chopped
- 1/4 cup of chopped onion
- 1 tablespoon of chopped parsley
- 2 tablespoons breadcrumbs
- 1/2 teaspoon basil
- salt and freshly ground black pepper to taste
- 4 boneless and skinless chicken breasts
Put daisy streamer in a saucepan, which contains 1/2 inch water. Bring to a boil.
Meanwhile, in a shallow bowl, combine all breading ingredients. Mix well.
Coat breaded chicken breasts with a thin layer of breading and garnish with any of the eight garnishing choices. ( as shown below). Steam coated, garnished chicken breasts for 20-25 minutes.
Arrange on a serving dish and coat with the sauce of your choice.
Eight Garnishes for Chicken Breasts Mascarade: Grapes, Cranberries, and Miniature Corn: Arrange garnishes over breaded chicken breasts and cook. Leave grapes in tiny clusters to prevent them from falling off the chicken.
Julienned Carrots, Turnips and Zucchini with Watercress: Arrange a mixture of julienned carrots, turnips and zucchini over breaded chicken breasts. Season with salt and pepper and cook. When done, garnish with a bouquet of watercress and raw, thinly sliced onion rings.
Fruit Medley: Place 1 apricot half,1 pear segment(sprinkled with lemon juice) and 1 lime slice over breaded chicken. Sprinkle with curry powder and cook.
Shrimp and Asparagus: Decorate breaded chicken with a few shrimp and asparagus tips. Season with salt and freshly ground black pepper, top with a pat of butter and cook.
Cucumber and Pepper: Cover the breaded chicken breasts with finely sliced cucumber and chopped sweet pepper. Season with salt and black pepper and cook. When done, garnish with chopped parsley or chives and mandarin segments
Mushroom, Egg, and Tomatoes: Decorate each breaded chicken breasts a few finely sliced mushrooms, lightly sautéed in butter, a couple of slices of hard boiled egg and 1 tomato slice. Season and cook. When done, garnish with fresh tarragon leaves.
Green Garnish: Steam 4 lettuce leaves for 30 seconds.place 1 slice of cooked ham and 1 slice of cheese on each breaded chicken. Wrap each combination in a lettuce leaf and cook.
Tuna, Bacon, and Chives: Mix together equal amounts of cooked bacon bits and flaked tuna. Cover each chicken with this mixture, sprinkle with chopped chives and cook. When done, garnish each breaded chicken breasts with peeled grapefruit segments,(be sure to remove the white fiber.)