Savory Kale Stuffed Chicken

Savory Kale Stuffed Chicken

4 whole broiler-fryer chicken breasts, halved, boned


Savory Kale Stuffed Chicken

1/2 medium onion
1 tablespoon extra virgin olive oil
2 medium garlic cloves, minced
4 cups firmly packed kale leaves, ribs removed
1 pound ricotta cheese
1 egg, beaten
1/4 cup chopped parsley
1 teaspoon salt
1 tablespoon fresh chopped basil
1/4 teaspoon freshly ground pepper

In food processor, place onion and process with on-and-off control until onion is chopped. In medium frying pan, place oil and heat to medium temperature. Add garlic and onion; sauté about 5 minutes or until lightly browned and set aside. In large sauce pan, place 2 cups water and a steamer basket. Cover and bring water to a boil; add kale and steam over high heat about 6 minutes or until kale is cooked through. Remove kale and place in food processor. Process with on and off control until finely chopped. Gather into a ball and gently press out excess water.

In large bowl, mix together onion and garlic mixture, kale, ricotta, egg, parsley, salt, basil and pepper. Gently loosen skin from one side of breast to forma pocket. Stuff 1/3 cup of kale mixture into pocket of each breast. Tuck skin and meat under breast to form dome shape. Place chicken in buttered glass baking dish.

Bake in 350 degrees F, oven about 30 minutes or until fork can be inserted in chicken with ease. Remove from oven and let rest about 10 minutes before slicing and serving. Makes 8 servings.


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Blood Orange Infused Olive Oil Hot Wings

Blood Orange Infused Olive Oil Hot Wings



Blood Orange Infused Olive Oil Hot Wings

Ingredients:

-2 1/2 lbs. small chicken wings
-3 tablespoons Blood Orange Infused Extra Virgin Olive Oil (to cook chicken in)
-1/2 cup tequila
-8 tablespoons Blood Orange Infused Extra Virgin Olive Oil
-1/2 cup fresh lime juice
-6 tablespoons Soy Sauce
-3 tablespoons honey
-2 teaspoons chili powder
-1/2 teaspoon ground cumin
-Assorted vegetables (optional)
-Ranch or blue cheese dressing for dipping

Directions:

Heat the blood orange infused olive oil in large skillet over medium heat. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown. Remove from skillet and set aside. Drain the skillet.

Place the tequila, blood orange infused olive oil, lime juice, Soy Sauce, honey, chili powder and cumin in same skillet. Cook over medium heat until boiling.

Add chicken wings and return to a boil. Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked.

Serve with assorted vegetables and ranch or blue cheese dressing.

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Garlic Lime Chicken

Garlic Lime Chicken

4 Tyson Holly Farms® Boneless, Skinless
Chicken Breasts

Garlic Lime Chicken

1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper

Marinating Time 30 Minutes
Cooking Time 15 Minutes
Servings 4

Preparation
Rinse chicken breasts with cold water and pat dry with paper towels. Place in recloseable plastic bag. Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Pour over chicken in bag. Close bag and toss to coat well. Marinate in refrigerator 30 minutes. Drain chicken; discard leftover marinade. Sprinkle chicken breast with pepper.

Cook
Spray non-stick fry pan with butter-flavored cooking spray and heat over medium heat. Add chicken and cook about 6 minutes on each side or until done.
Refrigerate leftovers.
Note: Chicken may be grilled. It is also delicious served cold. 

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Stuffed Chicken With Fresh Strawberries

Stuffed Chicken With Fresh Strawberries

Ingredients:

 3 cups fresh strawberries (halve or quarter if large berries)


Stuffed Chicken With Fresh Strawberries

 6 Tbsp. Sonoma Farm Strawberry Balsamic Vinegar Aged 25 Year Old Vinegar
 1 Tbsp. Sonoma Farm Garlic Infused Extra Virgin Olive Oil
 Salt and black pepper
 6 boneless, skinless chicken breast halves (about 3 lb.)
 3 oz. Parmesan
 6 large fresh basil leaves

Directions:
1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries and aged 25 year old strawberry balsamic vinegar, set aside.
2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3 x 1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
3. In 12-inch oven-safe skillet cook garlic infused olive oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with Strawberries and Balsamic to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened. Serve chicken with melted strawberries. Makes 6 servings.
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Baked Almond Chicken Casserole

Baked Almond Chicken Casserole

3 cups cooked chicken breasts, chopped (about 3 whole)
1 cup salad dressing
6 ounces Swiss cheese, cut up
1/4 cup onion, chopped
2 tablespoons pimiento, chopped
1 teaspoon salt
Dash of pepper
1/4 cup slivered almonds

Combine cooked chicken, celery, salad dressing, Swiss cheese, onion and pimiento. Season with salt and pepper. Place in an 8 x 12 baking dish. Sprinkle with slivered almonds. Bake at 350 degrees for 30 to 45 minutes, or until bubbly. Serves 6 to 8.
Nutrition information per serving: 477 calories, 36grams protein, 32 grams fat, 9 grams carbohydrate, 112 milligrams cholesterol, 747 milligrams sodium.