Category: Chicken


I confess!  In the interest of saving money, I’ve been shopping at Lucky’s and other stores promising good quality organic boneless chicken at lower prices than Fresh Market.  This Little Big Meal offer called out to me, so I decided to splurge.  Guess what?  There really is a difference in the taste and texture.  I will start shopping the Tuesday sale again religiously in the interest of better tasting chicken!  This meal was super easy.  The website said to fry the chicken up in a skillet with a little oil.  Besides the fact that the thought of standing over a hot stove frying chicken didn’t appeal to me, it also sounded a bit greasy.  I opted for a baked method and the results were amazing.  I am on board every time they run this Little Big Meal deal.

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1 Little Big Meal – which includes:

4 large butterflied chicken breasts with light breading

1 jar sauce (the LBM deal was for a brand called Lucini, but they were out – I chose Cucina Artica fresh spinach cooking sauce – very good straight from the jar, but I always taste and doctor it up)

1 pack Fresh Market shredded Mozzarella cheese

My add ins:  sherry, butter, and jarred pesto sauce for sauce, bread, butter, oil, and pesto sauce mix for the garlic bread, and shredded 6 Italian cheese for on top.

1 box DeCecco pasta (I chose cavatappi)  FYI DeCecco won the blind taste test on America’s Test Kitchen as best tasting pasta.

1 package chop salad (again they were out of what it was supposed to be, so I got baby lettuce to make myself lunches for salad this week)

I also made some garlic bread from wonderful sourdough rolls I picked up at their bakery.

  1.  Line baking sheet with foil and brush with oil (I use a grapeseed sunflower blend).
  2. Place chicken pieces on sheet and drizzle with oil.  By the way, the picture is 1/2 of one of the chicken pieces, so it’s a lot of chicken.
  3. Bake at 400 F, setting the timer for 10 minutes to rotate pan and check for even cooking.
  4. Meanwhile, boil water for pasta and heat sauce in pan.  I doctored the sauce with a couple splashes of sherry.
  5. Chicken will be golden around the edges after about 25-30 minutes total cooking time.  Remove from oven and spoon sauce over the pieces, reserving the remaining sauce to mix with the cooked pasta.  After adding the pasta to the sauce, I added in 2 Tbsp. butter and 2 Tbsp. pesto.
  6. Top chicken pieces with shredded cheese.  I had a little 6 cheese Italian on hand, so I used that and some of the Mozzarella.
  7. Return to oven and allow cheese to melt.
  8. For the garlic bread, I mixed melted butter, oil, and Knorr creamy pesto mix and dipped the pieces of bread in it, and baked them first on the lower rack, and then switching out with the chicken towards the end.

The Little Big Meal sells for $20.00 and is supposed to feed four.  We have some leftovers, so the kids are happy!  It’s a lot of food.  I also opted not to make a salad to go with, opting to use it for my lunches instead.  I did purchase the rolls to make the garlic bread for an additional $4.00 investment in the meal.

All in all a success and a great reminder of why the Fresh Market chicken is worth spending a little more!

 

 

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Waste not, want not.  Leftover boneless chicken breast (cooked in a delicious white wine, lemon, garlic sauce) was in danger of going to waste.  I chopped it down to small bite size pieces and tossed it with some grape tomatoes, celery, and leftover farro and some Kimchi, great northern beans, a little mayonnaise and viola a yummy new type of chicken salad is born.

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4 C. leftover chicken, chopped into bite size pieces

2 celery stalks, cubed

1 pint grape tomatoes

2 Tbsp. Kimchi

5 Tbsp. mayonnaise

2 C. cooked farro

1 can great northern beans, drained and rinsed.

Combine and refrigerate for 30 minutes.  Enjoy!

 

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2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

  1. Heat oil over medium heat in large dutch oven.
  2. Cut sausage into small pieces and place in hot oil.
  3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
  4. Stir sausage around until golden, and add in chop salad and onion.
  5. Cook about 5-10 minutes more.
  6. Add in garbanzo beans.
  7. Simmer until quinoa is done.
  8. Stir quinoa into sausage and veggies.
  9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!

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4 c. leftover chicken

1/3 c. mayo

3/4 c. grapes, chopped

1/4 c. ranch

1 Tbsp. Sriracha

Place leftover chicken in food processor with mayo, ranch and sriracha.  Pulse until creamy.  Add in grapes.  Serve in lettuce boats.

 

I love stuffed chicken!  I used to shy away from making it because the filling tends to leak out.  Turns out, it’s yummy and pretty anyhow.

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2 1/2 lb. Boneless Chicken Breasts (Cut into 8 cutlets and pounded thin)

1 pouch Sesame Stir Fry Sauce (any sauce will do!)

4 oz. goat cheese

1/2 package broccoli florets, steamed

3 packages Pereg Coucous with Pumpkin Seeds

1 Can garbanzo beans

Preheat oven to 350F.  Top each cutlet with goat cheese and broccoli.

Put a little sauce in the bottom of a 13 x 9 baking dish.

Roll up cutlets and place seam side down in baking dish.

Top with remaining sauce.

Bake 35 – 40 minutes.

Meanwhile, make Couscous according to package directions.  Add in broccoli and garbanzo beans before serving.

I made a huge batch of spinach dip for a party and had some leftover.  I experimented and came up with this delish dish!

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4 c. leftover spinach dip

24 frozen chicken tenders

1 c. sharp cheddar cheese

Heat spinach dip so it is spreadable.  Spread into bottom of a 13 x 9 baking dish sprayed with coconut oil.

Place chicken tenders in a single layer in spinach dip.

Sprinkle with cheddar cheese.

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Cover with foil and cook at 350F for 30 minutes.

I served this with risotto.  Everyone loved it!

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8 boneless, skinless chicken thighs

1 bottle S & F Caribbean Mango marinade

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I’m hooked on the S & F Chef Sauce line they carry at my local market.  So many great flavors.  Sometimes I doctor them up by adding in fresh ingredients.  Sometimes not.  Straight from the bottle, with no doctoring, we loved this one!  I marinate and freeze the chicken in the sauce, and then defrost in the fridge and bake at 350 for 40 minutes.  The dijon mustard and cayenne in this sauce give it a nice kick.

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2 boxes elbow macaroni, cooked according to directions

12 leftover chicken fingers (you could use any leftover meat)

1 package broccoli slaw, steamed in the microwave (any steamed veggies will work!)

1 jar alfredo sauce (variation – mushroom soup, marinara, any sauce!)

1 c. shredded cheese (I used sliced and shredded up some cheese I had on hand)

Mix cooked macaroni and alfredo sauce.  Place half in the bottom of a 13 x 9 baking dish sprayed with coconut oil spray.

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Top with cooked broccoli slaw.

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Cut up chicken tenders and spread evenly over broccoli slaw.

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Top with remaining macaroni and sauce.

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Top with cheese.

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Bake at 350F until melted and golden, about 25-30 minutes.  Loved it!!

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1 package wild garlic noodles – love these!

1 jar alfredo sauce

4 c. leftover cooked chicken

3 c. broccoli florets

1 green pepper, chopped

8 oz. sliced mushrooms

1 c. shredded colby jack cheese

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Saute broccoli, mushrooms, and green pepper until softened, but not mushy.  Add in chicken.

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Meanwhile, cook garlic noodles.

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Combine noodles, chicken and veggies, and alfredo sauce.  Pour into 13 x 9 baking dish sprayed with coconut oil.

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Sprinkle with cheese.  Bake at 350F for 25-30 minutes until golden.

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4 lb. boneless skinless chicken thighs

2 pouches Frontera Fajita sauce

Yellow Rice, cooked according to directions

2 cans low sodium black beans, drained

1 package frozen seasoning vegetables

Marinade chicken in sauce at least 30 minutes.

Bake at 350F 35 minutes or until internal temperature reaches 165F.

Meanwhile cook rice in rice cooker.

Cook seasoning vegetables in a little olive oil until softened.  Add in beans and heat over low until chicken is done.

Frontera is Rick Bayless’ brand.  This is the second product I have tried, and I am sold on his ability to create amazing flavors.  Everyone agreed that the chicken was delicious.  I am running to my local grocery store tomorrow to stock up while the Frontera sauces are on a BOGO deal.

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