Recipes - Boneless Skinless Breast Strips

Garlic & Chive Pesto
Yield 12 fl. Oz.
2 Tbls Chopped Garlic
2 Tbls Chopped Chives
1 Tbls Crushed Red Pepper
2 Tbls Chopped Parsley
4oz Lemon Juice
4oz Olive Oil

Red Bird Poultry Pesto
Yield 14 fl. Oz.
2Tbls Chopped Garlic
1Tbls Crushed Red Pepper
2Tbls Rubbed Sage
2Tbls Chopped Parsley
1Tbls Poultry Seasoning
1Tsp Thyme
2Tbls Dehydrated Minced Onion
5oz Lemon Juice
6oz Olive Oil

Pacific Rim Pesto
Yield 20 fl. Oz.
2Tbls Chopped Garlic
2Tbls Dehydrated Minced Onion
2Tbls Chopped Ginger
2Tbls Chopped Parsley
2Tbls Chopped Cilantro
1Tbls Crushed Red Pepper
2Tbls Brown or Black Sesame Seeds
4oz Lime Juice
1oz Sesame Seed Oil
5oz Canola Oil

Dijon Mustard Pepper Pesto
Yield 10 fl. Oz.
1Tbls Chopped Garlic
2Tbls Dehydrated Minced Onion
2Tbls Chopped Parsley
2Tbls Dijon Mustard
1Tbls Cracked Black Pepper
2oz Lime Juice
6oz Olive Oil

Recipe Method (for all):
Combine Herbs and Spices together
Mix with liquid and allow 5-10 minutes to re-hydrate
Combine with oil to make Pesto
Apply Pesto to Red Bird Chicken Product
1oz of Pesto will coat 1 chicken Breast
4oz of Pesto will coat 1 frying Chicken

Created By Chef Steve Mericle

Red Bird Turkey Enchilada

6 cups large cooked Red Bird turkey pieces
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 large onions, chopped
1 1/2 cans (4-ounce) diced green chiles, drained
2 cans (2 1/2 ounce each sliced ripe olives, drained
3/4 teaspoon cumin
1/4 teaspoon oregano
1 package corn or flour tortillas, cut into eights
2 1/2 pounds Jack cheese, grated
1 1/2 pints sour cream, divided

In a soup pot heat undiluted soup. Add onion, chiles, olives and seasonings. Place layer of cut tortillas on the bottom of large casserole (9 X 13). Then add layer of turkey, soup mixture and cheese. Repeat layers until casserole is full. Place layer of 1 1/2 cups of sour cream over cheese. Cover and bake 325 degrees for 1 hour. Uncover, add remaining sour cream and bake 20 additional minutes.
Serve.

Baked Chicken Ruben
From the kitchen of Marcia Adams

Ingredients
4 whole Red Bird Boneless Skinless Chicken Breasts
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (16-oz) sauerkraut, drained (press out excess liquid)
4 slices (each about 4x6 inches) natural Swiss cheese
1 1/4 cups bottled thousand island salad dressing
1 tablespoon chopped parsley

Instructions
In greased baking pan, place chicken. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese.

Pour dressing evenly over cheese. Cover with foil and bake in 325 degrees F. oven for about 1 1/2 hrs. or until fork can be inserted in chicken with ease. Sprinkle with chopped parsley to serve. Makes 4 servings. Recipe taken from eatchicken.com.

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White Chicken Chili
from the kitchen of Kimberly Fowler

3 cups shredded Red Bird Chicken
4 cans drained Navy Beans
1 can diced tomatoes
2 cans chicken broth
1 (4oz) can diced green chilies
1 chopped onion
1/2 cup chopped red pepper
3-4 chopped garlic cloves
1 teaspoon oregano
2 teaspoon cumin
Shredded cheese to top

Optional for spicier chili:
1 teaspoon cayenne pepper
1 (4 oz.) can diced jalapeno peppers

Crock pot: Mix all ingredients (excluding cheese) in crock pot and let simmer on low heat for several hours. Serve warm and top with grated cheese.

Stove Top: Saute onions and red pepper in 1 Tablespoon olive oil. Add remaining ingredients (excluding cheese), stir and simmer for at least 15 minutes. Serve warm and top with gated cheese.

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Lip Smackin' Chicken Noodle Soup

1 LB cooked Red Bird boneless skinless chicken beast
cut into bite size pieces
9 cups chicken broth
1 Package angel hair pasta
6 cloves garlic
1 - 2 inch long piece of unpeeled ginger, cut into chunks
3 dried small hot red peppers
4 scallions finely chopped

In a large saucepan, combine the broth, garlic, ginger and peppers. Bring to a boil over high heat. Reduce and simmer for 10 minutes. Add the chicken and cook for 5 minutes. Add noodles and cook all ingredients until noodles are soft (about 3-5 minutes). Remove ginger and peppers from the soup and discard. Ladle soup into bowls and add chopped scallions.

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Mandarin Chicken Wraps
$2,000 Recipe Prize Winner from 44th National Chicken Cooking
Contest-Ruth Kendrick, Utah

2 Packages of Red Bird Farms Boneless Skinless Chicken Strips
1/2 cup lite soy sauce
1 tablespoon cornstarch
1 teaspoon cornstarch
1 teaspoon grated ginger
8 four tortillas (11-inch)
2 tablespoons oil
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 cups coleslaw mix, divided
1 medium onion, sliced thin
1 red bell pepper, sliced thin
1 bunch chives
1 bunch cilantro
prepared Plum Sauce
prepared Sweet and Sour Sauce

In glass dish, mix together soy sauce, cornstarch and ginger. Add chicken, stirring to coat. Marinate in refrigerator 15 minutes. Wrap tortillas in foil and place in 300 degree F. oven for 15 minutes to warm. In large fry pan, place oil over medium high heat. Remove chicken from marinade, drain and place in fry pan; sprinkle with red pepper flakes and garlic. Stir-fry for 2 minutes. Add onion, 1 cup of coleslaw mix, and red bell pepper. Continue stirring and cooking about 3 minutes more or until chicken is no longer pink. On each tortilla place remaining coleslaw mix in equal portions. Top with equal portions of chicken mixture. Roll each tortilla, then slice diagonally through the center; tie with piece of chive. Arrange on bed of cilantro. Serve with Plum Sauce and Sweet and sour Sauce. Makes 8 servings.

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Pesto:
3- cups fresh basil leaves, firmly packed
6 garlic cloves, peeled
1/4 cup pine nuts
1/2 cup Parmesan cheese, grated
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 tablespoon balsamic vinegar
1/8 teaspoon chili flakes
Sea Salt

Combine all of the ingredients in a food processor or blender and puree until it becomes a smooth paste. Cover and chill for 2 hours.

Chicken:
1 package of Red Bird Farms Boneless Skinless Chicken Strips
Cut in 1" pieces.
Heat skillet to medium heat, add olive oil.
Saute chicken strips until brown. Approx. time 5-7 minutes.
Remove and chill for 2 hours.

Serving Ideas:
Combine Pesto and chicken. Toss it with hot, moist pasta. Cool pasta, and toss with pesto and chicken. Spread pesto and chicken on a pizza shell and top with roasted vegetables and goat cheese. Bake until done.

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Chicken Tacos
4 Servings

• Package of Red Bird Breast Strips
• 1 Package of tortillas
• Your favorite taco toppings.

1. Preheat saute pan over medium heat.
2. Add 1-2 tablespoons of olive oil.
3. Add chicken strips.
4. Add your favorite taco seasoning. Saute 6 - 8 minutes.
5. Place 2-3 strips in tortilla shell and build your favorite taco.

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Crock Pot Green Chili Chicken

2 1/2 - 3 LBS Red Bird Boneless Skinless Chicken Strips
1 can Hatch Mild Green Chile Enchilada Sauce
1 onion sliced or diced

Place onions in bottom of crock pot. Place chicken on top of onions and pour green chile sauce over the chicken. Cook on low for 8 hours. Serverolled up in tortillas or in pitas. Serve low fat sour cream, shredded lettuce and cheese to garnish. This is also good served over rice.

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Asparagus & Red Bird Chicken Roll Ups
From the Kitchen of Dixie Burmeister

1 LB Red Bird Fresh Chicken Breast Strips
1 to 11/2 LBS fresh asparagus

Snip ends of asparagus off, wash and dry. Bundle three medium asparagus spears in your hand. Wrap individual chicken strips evening around the bundle until only a half inch or so is showing on both ends of the asparagus. Complete bundle wraps until all of the chicken strips are used.

At this point there are many things you can do.

1) Brush bundles with a little olive oil mixed with a little lemon or lime juice. Sprinkle with a little salt and pepper and bake in 350 degree oven for about 20 -25 minutes or until chicken and asparagus is done.

2) Place bundles in baking pan. Mix a can of cream of chicken soup with 1/3 cup water and spoon over bundles. Salt and pepper to taste. Bake in oven a 350 degrees for about 20-25 minutes or until chicken and asparagus is done.

3) Make your own sauce or purchase any ready made sauce you would like and repeat above steps.

Serve bundles over a bed of your favorite rice blend with a tossed salad. Fresh strawberries make a wonderful spring dessert.

Chicken cooking tip: When skillet frying chicken, never put oil in the pan before turning on the burner. Heat the pan first, add oil and then the food. This helps prevent food from sticking to the pan.

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Easy to Make-Chicken Beansprout Suey
Serves 4

Ingredients:
1 Tray Pack of Red Bird Farms Chicken Breast Strips (About 1 LB)
16 Oz. of beansprouts
3 tsp. brown sugar
1/4 teaspoon salt
3 tbsp. soy sauce
3 tbsp. Canola oil
2 quartered onions
2 garlic cloves, finely chopped
3 tsp. sesame oil
1 tbsp. cornstarch
3 tbsp. water
2 cups chicken bouillon

Mix soy sauce and sugar together. Stir until the sugar has dissolved. Place chicken strips in a shallow glass dish and pour soy mixture over them, turning to coat. Allow to marinate 30 min. After marination, heat oil in preheated wok or frying pan. Add chicken and stir-fry until brown. Add onions, beansprouts and cook 5 minutes. Then add sesame oil. Blend cornstarch with water to form a smooth paste. Pour the bouillon into the wok or pan. Bring to a boil, stirring constantly until the sauce is thickened and clear. Serve immediately.

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Crispy Oven Chicken

Ingredients:
4 Red Bird Boneless Skinless Chicken Breasts
1 cup instant mashed potato flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning (or your favorite spices)
1 cup Egg Beaters
1 teaspoon lemon juice

Pre-heat oven to 375 degrees. Mix potatoes, salt, pepper and poultry seasoning and place in a zip plastic food bag. Next, mix lemon juice and egg together. Dip breast in egg mixture and then place in bag and shake to cover with dry mixture. Place on non-stick baking pan. Bake chicken for about 40 - 50 minutes. They should be crisp and temperature should register to 170 degrees.

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Chicken Fajitas
Submitted by Linda Martens

Ingredients:
1 lb. Red Bird Boneless Skinless chicken breasts cut in strips
1 onion sliced
4 Tbsp. lime juice.
1/2 tsp. each: oregano, chili powder, cumin, pepper and garlic powder.
1/2 each of red and green peppers, cut in strips.

Place onion in bottom of small crock pot; Combine lime juice with the seasonings; add chicken; toss to coat. Pour chicken mixture over onion. Cover and cook approve. 6 hours.Stir in pepper strips the last 30 min.

While the chicken is cooking, slice the polenta into 1/2 inch thick rounds. Warm a large, non-stick skillet or griddle over medium heat. Place the polenta slices on the skillet or griddle; cook 7 minutes on each side. To serve, place the polenta slices on serving dish. Top with chicken; spoon sauce on top. Serves 4.

To serve: Spoon Fajita mixture into warm tortillas (will make 4-6). Top with chopped tomatoes and sour cream.

Forgot the crock??? Mix above ingredients and stir fry all ingredients in frying pan. Serve when chicken is completely white and peppers soft.

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Creamy Pasta Chicken
Submitted by Linda Martens

Ingredients:
1 pkg. Red Bird Farms Chicken Strips 2 tbsp. butter or margarine
2 cups asparagus, chopped carrots, bell pepper, sugar snap peas, and or snow peas
1 tsp. Italian seasoning
2 tbsp. flour
1 ½ cups milk Grated parmesan cheese
4 oz. Angel hair pasta: cook pasta according to package.

In a large skillet cook chicken in butter over medium heat for 2 – 4 minutes. Remove chicken from skillet. Keep warm.

Add vegetables and seasoning to skillet. Stir 3 minutes or until vegetables are tender. Stir together flour and milk. Add to vegetables. Stir over medium heat until thickened and bubbly. Stir in pasta. Stir until completely heated. Divide into four servings. Top with chicken and sprinkle with Parmesan cheese.

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Red Bird Farms Co.
P.O. Box 1197 ~ Englewood, CO 80150-1197
Phone: (303)934-2200 ~ Toll Free: 1-800-333-BIRD (2473)
FAX: (303)922-5906
Arizona Plant
2721 W. Willetta St. ~ Phoenix, AZ 85009
Phone:(602)272-4040
E-mail: info@redbirdchicken.com