Dijon Crusted Chicken Breasts

Dijon Crusted Chicken Breasts

Yield: 4

Ingredients

  • 1/3 cup whole wheat dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon olive oil

Instructions

  1. Place the first five ingredients in a shallow bowl.
  2. Brush chicken with mustard; roll in crumb mixture.
  3. Bake the chicken at 350 Degrees Fahrenheit for approx. 25 minutes and until the internal temperature 165°.

Notes

Dietitian's Tips: Serve on a bed of Zucchini Noodles with a side of your favorite fruit or vegetables!

http://celebratemore.com/home/dijon-crusted-chicken-breasts/

Mediterranean Roasted Red Pepper, Chicken, and Feta Sandwich

Mediterranean Roasted Red Pepper, Chicken, and Feta Sandwich

Ingredients

  • 1 Loaf of Coborn's French Bread - Unsliced
  • 1/2 Cup Roasted Garlic Hummus
  • 1/4 Crumbled Feta Cheese
  • 1 tsp Dried Oregano
  • 1 Pound Kretschmar Off the Bone Chicken
  • 1 Large Red Bell Pepper - Thinly Sliced
  • 1 Cup of Fresh Baby Spinach

Instructions

  1. Cut the French Bread in half lengthwise.
  2. Spread a thin layer of hummus over each cut side side of the bread.
  3. Toss the Dried Oregano, Feta, and Red Pepper together in a bowl.
  4. Layer the spinach over the bottom half of the bread.
  5. Layer the Kretschmar Off the Bone Chicken over the spinach.
  6. Top with the Oregano, Feta, and Red Bell Pepper mixture.
  7. Place the top of the loaf back on the sandwich and cut into 3 Inch pieces, serve, and enjoy!
http://celebratemore.com/home/mediterranean-sandwich/

Hatch Chile Chicken Alfredo

Hatch Chile Chicken Alfredo

Yield: 8

Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • 4 Tbsp Olive Oil, divided
  • Melissa's Hatch Chile Powder
  • Salt
  • 3 Tbsp Minced Garlic
  • 1/4 Cup Dry White Wine
  • 3 Cups Heavy Cream
  • 1 Cup Roasted, Peeled, Stemmed, Seeded and chopped Hatch Chiles
  • 1 Lb. Uncooked Fettuccine or Zucchini Noodles
  • 3/4 Cup Grated Parmesan, divided
  • 1 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 Cup Thinly Sliced Green Onion, for garnish

Instructions

  1. Preheat oven to 350ºF. If using fettuccine noodles, bring large pot of salted water to a boil
  2. In large cast-iron skillet, heat 2 Tbsp olive oil over high heat until shimmering. Season chicken with Hatch Chile powder and salt. Brown chicken in skillet, 2-3 minutes per side.
  3. Transfer chicken to baking sheet and bake until internal temperature reaches 165ºF on an instant-read thermometer, about 10 minutes. Let cool slightly, then slice into strips.
  4. Heat cast-iron skillet over medium heat and ad the 2 remaining Tbsp of oil along with garlic. Sauté garlic 2-3 minutes until lightly browned. Stir in wine,then add in heavy cream. Bring mixture to a simmer and cook until sauce is creamy and reduced by half, 10-15 minutes.
  5. Add chiles and chicken to sauce, store to coat and keep warm.
  6. Meanwhile, cooke fettuccine al dente according to package directions; drain. If using zucchini noodles, heat medium saucepan with olive oil, add zucchini and any desired seasonings. Fry, stirring occasionally, to desired doneness.
  7. Add 1/2 cup parmesan to the sauce and season with sea salt and pepper.
  8. To serve, place pasta or zucchini on large rimmed plate and top with cream sauce. Garnish with green onions and remaining parmesan.
http://celebratemore.com/home/hatch-chile-chicken-alfredo/

Hatch Chile Slow Cooker Chicken Tacos

Hatch Chile Slow Cooker Chicken Tacos

Yield: 4-6

Ingredients

  • 1 Tbsp. Olive Oil
  • 2 Lbs. Boneless Skinless Chicken Breasts
  • 1 tsp Cumin Seeds
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 Tbsp. Mrs. Dash Southwest Chipolte Seasoning
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 Cup Low Sodium Chicken Broth
  • 2 1/2 Tbsp. Lime Juice
  • 1 Cup Onion, chopped
  • 1/2 Cup Roasted Hatch Chiles, peeled, seeded and chopped
  • Whole Wheat Tortillas or Corn Tortillas
    Optional Toppings
  • Limes Wedges
  • Pico de Gallo
  • Avocado Slices
  • Fresh Cilantro

Instructions

  1. Pour in 1 Tbsp olive oil on bottom of slow cooker. Add in chicken breasts and evenly season the chicken with cumin seeds, ground cumin, garlic powder, chipolte seasoning, salt and pepper.
  2. Add in lime juice, onions, chopped hatch chiles, and chicken broth. Stir to be sure everything is covered.
  3. Set slow cooker on low and cook for 4-5 hours.
  4. Shred the chicken with a fork and cook on low for another 30 minutes.
  5. Serve on tortillas and top with fresh lime juice, Pico de Gallo, avocado slices, and fresh cilantro.

Notes

This shredded chicken is great to add on top of salads for a quick and easy meal. For extra spice, add additional southwest seasoning or chopped jalapeno peppers.

If Hatch Chiles are not in season, you can substitute them with Anaheim Peppers.

http://celebratemore.com/home/hatch-chile-chicken-tacos/

Caribbean Jerk Sauce Marinade

Caribbean Jerk Sauce Marinade

Ingredients: 

  • 6 green onions, chopped
  • 1 jalapeno, seeded
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra virgin olive oil

Directions: 

  1. Combine all ingredients in blender until smooth.
  2. For marinade, place 4 chicken breasts in baking dish. Pour contents of blender over chicken and cover. Place in refrigerator for 1 hour before grilling. 

*Recipe adapted from Smart Chicken

Chicken and Cashew Salad

Chicken and Cashew Salad

Ingredients: 

  • 2 Cups Rotini Pasta, al dente
  • 1 Cup Fresh Peapods, cut into 1 inch pieces
  • 3-4 5 Oz. Cans Hormel Chunk Chicken, drained and flaked
  • 1/2 Red Onion, chopped
  • 1/2 Cup Shredded Carrots
  • 1 Cup Salted Cashews
  • 1 Cup Mayonnaise
  • 1/2 Cup Packed Brown Sugar

Directions: 

  1. Cook rotini according to package directions, drain & cool. 
  2. In large bowl, toss together rotini, peas, carrots, onion, cashews and chicken. 
  3. In separate bowl, combine mayo and brown sugar; mix well. 
  4. Pour dressing into other bowl and stir to coat evenly. 

Tip – If prepping ahead of time, wait to add cashews until ready to serve to keep them crunchy! 

*Adapted From Hormel

Texas BBQ Chicken Pizza

Texas BBQ Chicken Pizza

Ingredients: 

  • 2 Tbsp olive oil
  • 3 to 4 (1 pound) Gold’n Plump® Boneless Skinless Chicken Breasts
  • 1/2 green bell pepper, coarsely chopped
  • 1/2 cup onion, cut into thin strips
  • 6 slices bacon, crumbled
  • 1 (12-inch) refrigerated pizza crust
  • 1/2 cup bottled barbeque sauce
  • 1/2 cup coarsely shredded Cheddar cheese
  • 1/8 cup jalepeno peppers, thinly sliced (optional)

Directions: 

  1. Preheat oven to 450°F.
  2. Heat oil in a large skillet over medium-high heat. Add chicken; cook, turning occasionally, for about 10 minutes or until chicken is thoroughly cooked.
  3. Transfer chicken to a plate. When cool, cut into 1/2-inch squares.
  4. Add bell pepper and onion to skillet; cook, stirring occasionally, for about 3 to 4 minutes or until tender. Set aside.
  5. Fry bacon in a separate small skillet according to package instructions until crisp. Transfer to a paper towel-lined plate. Crumble when cool.
  6. Spread crust with barbecue sauce. Top with peppers, onion, bacon, chicken, and cheese.
  7. Bake about 8 to 10 minutes or until chicken is warm and cheese is melted.

Recipe adapted from Gold’n Plump Chicken 

Italian Roasted Chicken Leg Quarters

Italian Roasted Chicken Leg Quarters

Ingredients:

  • 2 chicken leg quarters
  • 2 Tbsp butter, melted
  • ¾ tsp Italian seasoning
  • ¼ tsp kosher salt
  • ¼ tsp crushed red pepper
  • 1 Tbsp lemon juice
  • Lemon slices and fresh rosemary sprigs, for garnish (optional)

Directions: 

  1. Preheat oven to 425 degrees F. Lightly oil a baking dish.
  2. Place chicken leg quarters skin-side-up in baking dish. Brush with melted butter.
  3. In a small bowl, combine Italian seasoning, salt and red pepper. Sprinkle seasoning mixture over chicken. Drizzle with lemon juice.
  4. Bake for 50-60 minutes (uncovered), until internal temperature reaches a minimum of 165 degrees F,  chicken is no longer pink and juices run clear.

BBQ Pulled Chicken

BBQ Pulled Chicken

Ingredients: 

  • 3 pounds boneless skinless chicken breast
  • 1 16-oz. bottle BBQ xauce
  • ½ cup Italian Dressing
  • ¼ cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 package of buns

Directions: 

  1. Place chicken breasts in 6-quart slow cooker.
  2. Mix together remaining ingredients and pour over chicken.
  3. Cook on high for 3-4 hours or on low for 6-8 hours.
  4. Remove chicken and shred with a fork. Place back in slow cooker to coat with sauce.
  5. Serve on buns.

*Recipe adapted from Sweet Baby Ray’s