Recipes - Boneless Skinless Breasts

May 2010 Gulf Coast Chicken Breast
From the kitchen of Chef Brian Feirstein, Executive Chef at Eddie V's - Scottsdale Arizona

2 packages Red Bird Boneless Skinless Chicken Breasts
4 oz. spring water
2 tablespoons brown sugar
¼ tablespoon sea salt
½ tablespoon dry oregano
½ tablespoon fennel seeds
¼ tablespoon black pepper
¼ tablespoon granulated garlic

Prepare basic brine marinade for 2 lbs of boneless skinless chicken breasts.
Boil the water.
Add brown sugar and spices into the boiling water.
Turn off heat and allow spice recipe to seep one hour.
Cool the marinade to 40º F in the refrigerator .
After chilling the liquid; cover the chicken breasts overnight.
Grill chicken breasts to sear in flavor, cook to 165º F.
Serves 4

Chicken Casserole
From the kitchen of Chef Rex Gaspar

1 Red Bird Boneless Skinless Chicken Breast, both lobes (sides) cut into cubes
1 T. olive oil
1 chopped onion
2 celery stalks, chopped
2 T. flour
1 - 12 oz. can pineapple chunks, drain and halve
1 can garbanzo beans, drained
2 carrots, finely chopped or grated
1 cup instant rice
1 can chicken broth
6 garlic cloves, minced
2 tsp. chili powder
2 tsp. ginger
½ tsp. black pepper
½ tsp. salt
1 can coconut milk
1 ½ T. peanut butter
½ cup raw peanuts (optional)
butter

Sauté chicken in olive oil. Add onion, celery, carrot, garlic and spices. Stir occasionally. Spray large casserole with non-stick product. Add broth and rice. Add flour to chicken. Stir until mixture bubbles. Add pineapple, beans, coconut milk and peanut butter, (peanuts). Stir until combined. Cook for 10 minutes. Pour over rice. Dot with butter Bake 350 degrees F. for 30 minutes.

Coconut Chicken with Curry

• 4 Boneless Skinless Chicken breasts
• 3 T organic butter, melted
• 2 - 3 tsp. curry powder
• 1 1/2 cups coconut, sweetened makes for better taste but does have sugar.

Mix the coconut and curry powder together in a flat bowl. Dip the chicken breasts through the melted butter, coat with coconut mixture on both sides, and place in a baking pan. Bake at 350 degrees for 20
minutes? or until done. Internal temperature of chicken at it's thickest part should be 160 degrees F.
 
From the kitchen of Jessica Black, N.D.
Family Practice, Chronic Disease
A Family Healing Center, LLC

Red Bird White Chicken Chili
(Just in time for the Super Bowl) from the Kitchen of Danny Mahon

1 Teaspoon lemon pepper
1 Teaspoon cumin seed
3 Red Bird Chicken Randoms (12-14 oz)
1 glove garlic, chopped fine
2 tablespoons extra virgin olive oil
2 (8-ounce) cans white shoepeg corn, drained
2 (4-ounce) cans chopped green chiles, undrained
1 teaspoon ground cumin
2 to 3 tablespoons fresh lime juice
2 (14-ounce cans white Great Northern Beans, undrained
1 lb white tortilla chips
2/3 cup shredded Montery Jack Cheese

In large saucepan, combine 2 ½ cups of water with the lemon pepper and cumin seed. Bring to a boil. Add the Redbird Chicken and return to a boil. Reduce the heat to low and simmer 20-30 minutes or until the chicken is tender and the juices run clear.

Remove the chicken from the pan and shred or cut into tiny pieces. Redbird Chicken it is so lean that there is no need to de-fat the broth as is need with commodity chicken. Place the chicken back in stock.

Add olive oil to a medium sized skillet, heat and add garlic. Cook and stir over low heat for one minute. Be careful NOT to burn garlic. Add to the chicken, then sauté the onions in the same skillet and cook until tender. Add the cooked onions, corn, chiles, cumin and lime juice to the mixture. Bring to a boil.

Add beans and simmer until thoroughly heated, about 45 minutes. To serve place tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over and serve with salsa if desired.

FAST……….LOW-FAT…….DELICIOUS

Red Bird Barbeque Rubbed Chicken Breasts

1 pkg. Red Bird split breasts (bone-in skin-on)
2 Tbsp chili powder
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 Tbsp brown sugar
1 Tbsp dried thyme
1 Tbsp salt

Blend all dry ingredients. Season chicken liberally with spice rub. Heat grill. Place chicken pieces on grill, away from heat source (so they cook by indirect heat), skin side down. Lower lid and cook for 25+ minutes. Turn chicken over onto direct heat, cover and grill 5 more minutes. Temp the thickest part of the breast with a thermometer. Temperature probe should read 175 degrees F. to indicate properly grilled breasts. After reaching 175 degrees, remove and let meat rest for 2 minutes before serving.

Red Bird Chicken Dijon from the kitchen of Rex Gaspar

6 Red Bird Boneless Skinless Chicken Breasts
salt and pepper
1/4 cup Dijon mustard
1/3 cup low-fat yogurt
1/2 cup fine fresh bread crumbs
1 teaspoon thyme

Directions:
Sprinkle chicken lightly with salt and pepper. Mix yogurt into mustard.
In another bowl, mix bread crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread each piece of chicken with the mustard mixture, and then roll in the crumb mixture. Place chicken in a single layer on a lightly greased baking sheet. Bake in a 350 degree oven for 45 - 50 minutes.

Tropical Chicken Packets
(Grill)

4 Red Bird Boneless Chicken Breasts
4 green onions, chopped
1 (20oz) can pineapple chunks
1 red pepper, cut in strips
1/2 c. Teriyaki sauce
2 T. Brown Sauce
cooked rice

Place one chicken breast in center of 12 inch X 8 inch heavy duty sheet
of foil. Top with onion, pineapple and red pepper. Combine teriyaki
sauce, brown sugar and ginger. Spoon over chicken and vegetables. Wrap
and seal well each packet. Grill over medium coals in covered grill for
16 - 20 minutes. Serve over rice.

Holy Mole Chicken Recipe

6 Red Bird boneless skinless chicken breast halves
2 tablespoon vegetable oil
1/4 teaspoon sesame seeds
1/4 cup low fat sour cream
1/4 cup chopped tomatoes
1 tablespoon chopped green onions
6 sprigs parsley

Mole Sauce Make Mole Sauce and set aside:
Mole Sauce: In saucepan, place 3 tablespoons butter and melt over medium heat. Add 3 tablespoons flour, stirring until smooth. Gradually add 3/4 cup of Kahlua, stirring. (As your making this sauce enjoy a shot of Kahlua on the side...trying to understand what went wrong with the Denver Broncos in Baltimore) Remove sauce from heat and set aside. In blender container, place 1 cup chili sauce, 1/3 cup sugar, 1/3 cup chopped macadamia nuts. 1/3 cup cocoa powder, 1/4 cup pineapple juice, 1 tablespoon oil, 1/8 teaspoon ground cloves, 1/8 teaspoon cinnamon, 1/4 teaspoon ground red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add Kahlua mixture and blend until nearly smooth.

Chicken:
In large fry pan, place oil over medium heat. Add chicken and cook about 10 minutes or until brown on both sides. Remove chicken to large casserole dish. Pour Mole Sauce over chicken, cover and bake in 350 F. degree oven for about 30 minutes or until fork can be inserted in chicken with ease. To serve, arrange chicken on platter; spoon sauce on top. Garnish with sesame seeds, sour cream, chopped tomatoes, green onion and parsley springs. Makes 6 servings. Rita Nobriga, Hawaii Entry...1999 National Chicken Cooking Contest

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Chicken Pesto Pizza:
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 Piccata
4 Red Bird Boneless Skinless breast halves
1/4 flour
4 tablespoons fresh lemon juice
2 tablespoons capers
1 jar (60z) marinated artichoke hearts, drained and chopped
1/4 cup chopped green olives
1 1/2 tablespoons chopped fresh parsley
4 tablespoons butter divided

Between 2 sheets of plastic wrap, place chicken and gently pound to 1/4 inch thickness. Dredge chicken in flour. In small bowl, mix together lemon juice, capers, artichoke hearts, olives and parsley. In large non stick fry pan over medium heat, melt 1 tablespoon of the butter. Add chicken and cook about 2 minutes on each side or until lightly browned. Remove chicken to diner plates. Reduce heat to low and add remaining 3 tablespoons butter to fry pan. Stir in lemon juice mixture, when hot, spoon over chicken. Makes 4 servings.

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Honey Mustard Chicken with Red Onion Marmalade
4 Red Bird Boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
1/2 cup Panko Bread Crumbs (Japanese bread crumbs) or regular bread crumbs
1 - 2 tablespoons conola or olive oil

Pound chicken breast until very thin. Dredge in flour, then egg, and bread crumbs. Saute in oil over medium high heat until golden and done. This is only about 3 - 5 minutes per side. Remove from pan and keep warm.

Red Onion Marmalade
1 large red onion, sliced thin
3 tablespoons brown sugar
2 teaspoons cider vinegar

Saute onions in same pan adding a little oil if needed. When onions are limp add brown sugar and vinegar and simmer 3 minutes.

Honey Mustard Sauce
1/4 cup Dijon mustard and 1/4 honey. Mix and heat together on stove or in microwave.

Serve chicken drizzled with sauce and topped with onions.

Recipe from 125th Colorado State Fair Cookbook 1997

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Chicken Salad with Watermelon & Peaches
3 cups chopped cooked Red Bird chicken breasts
1 cup plain yogurt
1/2 cup mayonnaise
1 teaspoon dried dill leaf or 1 tablespoon fresh snipped
Juice from 1 fresh lemon
Salt and pepper to taste
2 peaches, seeded and chopped
2 cups chopped watermelon

Mix together the chicken, yogurt, mayonnaise, dill and lemon juice. Season with salt and pepper to taste. Just before serving, gently mix in the peach pieces and watermelon pieces.

Server over greens or inside split mini-baguette
Makes 4-6 servings
Watermelon Promotion Board

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Maple Citrus Chicken Recipe
8 single Red Bird boneless skinless chicken breasts
2 cups pineapple juice
1/2 cup soy sauce
1 tablespoon minced fresh ginger
3 clove minced fresh garlic

Place chicken in a large sipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked (until internal temperature reaches 165 degrees F.) While cooking prepare the following glaze.

Watermelon Glaze
2 cups watermelon puree
Juice from 3 fresh lemons
1 tablespoon lemon zest
1/2 cup maple syrup
1/2 teaspoon cinnamon

Simmer ingredients together in a heavy sauce pan for 20 minutes or until sauce is thick. Keep warm.

Place grilled chicken on a warm platter. Pour glaze over the chicken and serve immediately. Serves 8.

Recipe from National Watermelon Promotion Board.

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Grilled Chicken Kabobs
2 pkgs. Red Bird Boneless Skinless Chicken Breasts (Cut into 1 1/2 inch squares)
2 Green peppers -- cut in 1" Pieces
2 Dozen mushrooms, large
2 md Onions -- cut into wedges
1 pt Cherry tomatoes Marinade
1 ts Salt
1 tb Dry Italian herb salad dressing
4 Cloves garlic -- crushed
2/3 c Water
2/3 c Balsamic vinegar

12 -16 Skewers

Place the green peppers, mushrooms, onions, and cherry tomatoes in a resealable plastic bag. Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar. Add mixture to the vegetables. Marinate for 2 hours at room temperature. Arrange vegetables and chicken on skewers. Brush chicken and vegetables with remaining marinade. Grill for 8 to 12 minutes, turning frequently.

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Summertime Salad
From the kitchen of Dixie Burmeister...Dixie's Recipes www.krextv.com

(From the kitchen of Dixie Burmeister "Cooking with Dixie")
1 bag of ready to eat mixed greens such as Spring Mix
1/2 medium red onion sliced and cut in half
1 large Red Bird Breast grilled and cut into strips (Suggest having grilled chicken the night before and fixing one extra for this salad dinner the next night)
1/4 cup toasted slivered almonds or walnuts
1 cup or more of fresh mangos, blueberries, canned Mandarin oranges or fresh raspberries.

Dressing: try one of the very good fat free raspberry or balsamic vinaigrettes.

Toss all ingredients just before serving or serve dressing on the side.

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Cranberry Onion Chicken
Baked recipe:
1 Cut up Red Bird chicken (or 3 LBS. Boneless Skinless chicken Breasts)
1 package dry onion soup mix
1 8 oz. Bottle French Dressing
1 can whole cranberry sauce

Place chicken in pan in one layer. Mix ingredients and pour over. Cover with foil and bake at 350 degrees for 50 minutes. Remove foil and baste with sauce. Continue to bake for additional 30 minutes. Serve with rice.

Grilled recipe:
Marinate chicken over night.
Mix ingredients and pour 3/4 of the marinade in a plastic sealable bag. Reserve 1/4 of marinade for basting. Add chicken to sealable bag and coat evenly. Place in refrigerator for overnight. Next day. Heat grill to medium heat. Place chicken skin side down. Cook for 15 minutes and turn. Cook additional 20 minutes. Baste chicken with reserved marinade for the last 10 minutes. Check temperature of chicken at thickest part of meat without touching bone. Temperature should reach 175 degrees.

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Baja California Chicken from the White House kitchen of Nancy Reagan
(Recipe was given to National Chicken Council when Reagans were in the White House)

Ingredients:

8 Red Bird Boneless Skinless chicken Breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
4 tablespoons olive oil
4 tablespoon tarragon vinegar
2/3 cup dry sherry

Sprinkle chicken with salt and pepper. Bring large fry pan to medium heat. Crush garlic into oil and add to fry pan. Stir in vinegar, add chicken and saute, turning frequently, until golden brown, about 10 minutes. Remove chicken to baking dish, add sherry and place in 350 F. oven for 10 minutes. Makes 8 servings.

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Chicken Tenders and Dips
Serves 2
1 Tray pack of Red Bird Chicken Tenders
2- 3 tbsp. all-purpose flour
1 tbsp. canola oil

Place chicken tenders in a plastic bag with flour. Shake so that tenders coat evenly. Heat oil in a non-stick pan and saute the chicken until golden and thoroughly cooked. Remove tenders from the pan and drain well on paper towels. Enjoy tenders with one of the following dips;

Peanut Dip
3 tbsp. smooth or crunchy peanut butter
4 tbsp. unsweetened yogurt
1 tsp. grated orange peel

Guacamole dip
Combine 1 mashed avocado
2 finely chopped scallions
1 chopped tomato
1 crushed garlic clove,
(Add a squeeze of lemon juice to avocado immediately after avocado has been mashed to prevent discoloration)

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From the kitchen of Rexanna Gaspar...
Red Bird French Tarragon Chicken Salad

Broil two Red Bird chicken breasts, cool, cut into bite size cubes
Slice and dice 1/2 cup celery
Shred one head of lettuce into bite size pieces

In a small bowl combine:

• Three tablespoons low-calorie French dressing
• One tablespoon tarragon vinegar
• One teaspoon dry mustard
• One teaspoon Worcestershire sauce
• One half teaspoon black pepper

Toss all in a large bowl when ready to serve; makes four servings.

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Chicken Tenders and Dips
Serves 2
1 Tray pack of Red Bird Chicken Tenders
2- 3 tbsp. all-purpose flour
1 tbsp. canola oil

Place chicken tenders in a plastic bag with flour. Shake so that tenders coat evenly. Heat oil in a non-stick pan and saute the chicken until golden and thoroughly cooked. Remove tenders from the pan and drain well on paper towels. Enjoy tenders with one of the following dips;

Peanut Dip
3 tbsp. smooth or crunchy peanut butter
4 tbsp. unsweetened yogurt
1 tsp. grated orange peel

Guacamole dip
Combine 1 mashed avocado
2 finely chopped scallions
1 chopped tomato
1 crushed garlic clove,
(Add a squeeze of lemon juice to avocado immediately after avocado has been mashed to prevent discoloration)

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Creamy Chicken Enchiladas
Ready in 1 hour or less
6 servings

2 cups cubed cooked Red Bird chicken breast
1 small onion, chopped
1 can (10 3/4 ounces condensed cream of chicken soup, undiluted)
1 can (10 ounces) diced tomatoes and green chilies, un drained
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
6 flour tortillas (8 1/2 inches)

In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly.

Place seam side down in a 13-in. x 9-in. x 2 in. baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees F. for 20 - 25 minutes or until heated through.

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Chicken Dijon Tidbits (Appetizer)

2 Red Bird Boneless Skinless Breasts
1/4 cup butter or margarine
2 teaspoons Dijon mustard
1 garlic clove, crushed
1 tablespoon minced parsley
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese

Cut chicken breast into 3/4 inch cubes. In medium skillet, melt butter or margarine. Stir in mustard, garlic, parsley, lemon juice and salt. Add chicken; saute over medium heat 5 to 10 minutes, turning chicken until lightly browned on all sides. Sprinkle with bread crumbs and Parmesan cheese. Toss until chicken is evenly coated. Spoon into a flat serving dish. Serve warm. Pick up individual pieces with tooth picks. Makes 70 -75 appetizer servings.

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Balsamic Chicken Salad
(Serves 4)

Ingredients:
4 boneless skinless Red Bird chicken breasts
1/2 c. balsamic vinegar
1/2 c. orange juice
2 T. sugar
2 T. basil leaves, minced
salt and pepper
8 small potatoes, halved
4 cups salad greens
20 small green beans, cooked
1/2 cup thinly sliced red onion

Combine the balsamic, orange juice, sugar and basil and pour over chicken breasts. Let marinate for one hour. While the chicken is marinating, boil or steam the potatoes until tender. Heat a non-stick saute pan and cook the chicken about 10 minutes each side or until done (160 degrees with thermometer in thickest part of meat). (Chicken breasts can be grilled also). Remove the breasts, keep warm and add the marinade to the pan. Cook marinade for 2 minutes. Heat green beans. To serve, place greens on plate then potatoes and green beans. Slice the chicken and place on salad and spoon over the warm marinade.

From the kitchen of Edward Janos
Owner Cook's Fresh Market
Greenwood Village, Colorado
www.cooksfreshmarket.com

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Classic Pan Fried Boneless Skinless Chicken Breasts
2 lbs of Red Bird Boneless Skinless chicken breasts
2 Tbs Virgin Olive Oil
a pinch of salt & pepper

Place olive oil in pan over medium heat. Swirl oil in pan to ensure equal coating. Place chicken breasts in pan. Sprinkle pinch of salt and pepper over breasts. Cook for one minute. Turn breasts over and again sprinkle a pinch of salt and pepper on breasts. Cook between 12-15 minutes each side turning breasts every 5 minutes. With thermometer check internal temperature of chicken at the thickest part of the breast. Temperature should reach 160 degrees. Remove and enjoy.

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Chicken Chihuahua, from the kitchen of Carolyn Keys

Ingredients:
4 Red Bird boneless skinless chicken breasts
1 cup Jalapeno jam
3 Tbsp. olive oil
2 tomatoes, diced (reserve some for garnish)
1 bunch cilantro, chopped (reserve some for garnish)
1 1/2 cups chicken broth
1 small pkg. cream cheese or 1 cup low fat sour cream
2 avocados, diced

Preheat oven to 350 degrees.

First, dice the tomatoes, avocado and chop the cilantro. In a large sauté pan, brown the chicken quickly in 3 Tbsp. olive oil, both sides. As you brown, baste chicken with 1/2 cup of Jalapeno jam. Remove chicken to low baking dish, large enough to accommodate chicken in one layer. Cover and bake at 350 degrees for 20 - 30 minutes.

In the meantime, add chicken broth to pan juices & whisk until smooth. Add the low fat sour cream or cream cheese and stir until blended and smooth. Add chopped cilantro, tomatoes & remaining jalapeno to pan. Reserve some cilantro & tomato for garnish. Stir well.

Remove the chicken from oven, arrange on platter. Spoon sauce onto each breast and add chopped avocado, garnish with reserved cilantro and tomato.

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Chicken Cranberry Meatloaf
Submitted by Marti Martin

Ingredients:
2 lb. Red Bird Boneless Skinless Chicken Breasts
3/4 cup flavored cheese croutons
2 cups cooked wild rice mixture
4 oz. Sour Cream
4 oz. Cream Cheese
2 Tbsp. minced garlic
1/2 tsp. each-Ground Coriander, Curry Powder, Cinnamon and crushed dried Thyme leaves.
1/3 cup fresh Cranberries, washed and coarsely chopped.
1 Tbsp. frozen Orange Juice Concentrate
2 Tbsp. each Red and Yellow Bell Pepper, minced.
1 Tbsp. Extra Virgin Olive Oil
1/2 Yellow Onion, chopped

Cube chicken into 1 " pieces, add bread crumbs, 1/4 cup cooked rice, 4 oz. cream cheese, 4 oz. Sour cream and spices-mix well. Heat oil in non-stick skillet. Saute onion, peppers and garlic until golden. Remove to medium bowl. Place chicken mixture, sauteed vegetables, cranberries and orange juice in bowl mixing gently to blend well. Place in baking dish. Bake in preheated 350 degree oven to 55 minutes. Serve with cranberry sauce and remaining reheated rice.

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Oriental Chicken Salad
Sheri Mielke

Ingredients:
4 Red Bird Boneless Skinless Chicken Breasts fully cooked and cut into 1/2 inch cubes
2 packages Chicken Flavored Top Ramen Noodles
1 head Napa Cabbage
1 bunch green onion, chopped
1 bunch celery, chopped
2 Green Bell Peppers, chopped

Dressing:
1 Cup Honey
½ cup Red Wine vinegar
¼ cup Canola oil
¼ cup water
¼ cup Soy Sauce

Break up uncooked noodles on cookie sheet. Sprinkle Chicken seasoning package over noodles. Sprinkle Almonds over noodles. Spray noodles and almonds lightly with Pam cooking spray. Bake at 425°. Stir every 5 minutes, checking not to burn. Bake 12 minutes until golden. Let cool. Store in zip lock bag. Chop vegetables in large bowl. Add cubed Red Bird Chicken breasts. Dressing: In a screw top jar combine dressing ingredients. Shake to mix well. Just before serving, pour dressing over cabbage. Pour in noodle mixture & toss. (This is a good recipe to make one day ahead of time. But do not mix dressing into salad until ready to eat. The cabbage gets soggy if mixed to early.)

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Lewis & Clark's White Chili

Ingredients:
2 lbs. Red Bird Boneless Skinless Chicken Breasts
3 lbs. Cooked great Northern White Beans or 3 (16-oz cans)
1 tablespoon olive oil
2 medium onions chopped fine.
4 garlic cloves, minced
¼ teaspoon ground cloves
2 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground oregano
2 (4-oz.) cans chopped mild green chilies
4 cups chicken stock or canned broth
20 Oz. Monterey Jack cheese, grated Sour Cream
Chopped Jalapeno peppers, fresh or canned

Place chicken in large saucepan. Add cold water to cover and bring to simmer. Cook until tender, 15 t0 20 minutes. Remove from saucepan and dice into ½-inch cubes. Using the same pan, discard water and heat oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin cayenne pepper, oregano and cloves. Sauté 2 to 3 minutes. Add chicken, beans, chicken stock and 12 ounces cheese. Simmer 15 minutes. Ladle into large bowls, top with 1-ounce cheese. Serve with a side of sour cream and chopped Jalapeno peppers. Submitted by Susan Messer, Littleton CO.

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Chicken & Artichoke Casserole
6 servings

Ingredients:
4 Red Bird Boneless chicken breasts
1 cup rice
2 cups finely diced celery
1 cup diced onions
2 cloves diced garlic
6 lg. mushrooms diced
2 sm. Jars marinated artichoke hearts
1 can sliced water chestnuts
1 cup cream of chicken soup
1 cup mayo
1 Tbsp. lemon juice
1 cup grated cheddar cheese
1 tsp. salt
2 cups crushed potato chips

1. Cook 4 Bird boneless chicken breasts, cool and cube.
2. Cook 1-cup rice.
3. Sauté 2 cups finely diced celery, 1 cup diced onion, 2 cloves diced garlic, and 6 lg. diced mushrooms.
4. Mix sautéed veggies, chicken, 2 sm. Jars marinated artichoke
5. hearts, drained, 1 can sliced water chestnuts, 1 cup cream of chicken soup, 1 cup Mayo, 1 Tbsp. lemon juice, 1 cup grated cheddar cheese, cooked rice, 1 tsp. Salt.
6. Put in a greased 9 x 3 casserole and sprinkle with crushed potato chips.
7. Bake at 350 for 45 min.

Let it stand for a few minutes before dishing. Enjoy. It is really yummy.

Karen, California

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Easy Cheesy Crusty Chicken Casserole
Serves 6

Ingredients:
8 boneless skinless fresh Red Bird whole chicken breasts
8 slices Swiss cheese
2 cans cream of chicken soup
8 oz. Pepperidge Farm dressing
1/2c. butter or margarine, melted
Layer in order in 9 X 13 greased dish. Drizzle with butter and
bake at 300 degrees for 2 hours.

Jeanine Seckman, Littleton, CO.

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Chicken with Bacon

Ingredients:
8 Red Bird boneless skinless chicken breasts
1 finely chopped onion
1/4 cup fresh orange juice
1/3 cup mustard
3 cloves garlic -- pressed
3 tablespoon soy sauce
3 tablespoon white vinegar
Grated rind of 1 orange
16 slices bacon

Instructions:
Mix together onion, orange juice, mustard, garlic, soy, vinegar and grated orange rind.  Place marinade and chicken inside a sealable plastic bag in a refrigerator overnight. Next day- Wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until thermometer reaches 165 degrees F.

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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
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2721 W. Willetta St. ~ Phoenix, AZ 85009
Phone:(602)272-4040
E-mail: info@redbirdchicken.com