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| Chicken Recipes |
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Recipes for Butcher's Choice of Atlanta, Inc. Cd - Breaded Chicken Tenderloins
Recipe Quick Links:
California Chicken Stuffed Croissant
Chick in a Basket
Chicken Fajitas
Chicken Florentine
Chicken Tenders with Sweet & Spicy Orange Mustard Sauce
Country Style Chicken Cutlets
Summer Salsa on Chicken
| California Chicken Stuffed Croissant |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 20 min.
Serving Size: 4 servings
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Can be used with:
Cd - Breaded Chicken Tenderloins |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Breaded Chicken Tenderloins
1/2 cup mayonnaise
2 tablespoons prepared sundried tomato paste
2 teaspoons fresh basil, chopped
1/2 teaspoon ground black pepper
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4 large croissants, sliced in half lengthwise
4 lettuce leaves
1/3 cup sliced olives
1/2 ripe avocado, thinly sliced |
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Instructions:
Preheat oven to 400°F. In a small bowl, mix together the mayonnaise and sundried tomatoes. Add basil and pepper and stir. Set aside.
Place tenders on baking sheet and bake for 9-11 minutes. Assemble sandwiches by taking one tablespoon of sundried tomato mayonnaise and spreading it onto both cut sides of each croissant.
Spread insides of each croissant with tomato mayonnaise. Place lettuce leaves on bottom. Top each with 2-3 tenders, olives and avocado slices.
Place tops on sandwich bottoms, securing with toothpicks, if necessary.
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| Chick in a Basket |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 20 min.
Serving Size: 6 servings
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Can be used with:
Cd - Breaded Chicken Tenderloins |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Breaded Chicken Tenderloins
1 can (16 ounces) extra large refrigerated biscuits
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4 slices American cheese, each cut in half
Dipping sauces (optional) |
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Instructions:
Preheat oven to 375°F. Remove dough from can and separate into 8 pieces. Place biscuits several inches apart on lightly greased baking sheet. Flatten each biscuit with palm of hand
Place one strip of cheese and one tender in center of each biscuit. Wrap dough partially around tender to enclose leaving top of tender showing. Press edges of dough firmly together to seal.
Bake for 15–18 minutes or until golden brown. Let stand 1 minute before serving. Serve with favorite dipping sauces, if desired.
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| Chicken Fajitas |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 5-15 min.
Serving Size: 4 servings
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Can be used with:
Cd - Breaded Chicken Tenderloins |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Breaded Chicken Tenderloins
8 Flour tortillas, warmed
Shredded lettuce, for garnish
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Sautéed onions, for garnish
Sautéed peppers, for garnish
Low Fat sour cream, for garnish |
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Instructions:
Heat chicken, then slice and arrange in warmed flour tortillas.
Top with shredded lettuce, sautéed onions and peppers and low fat sour cream.
Roll each tortilla or serve all of the above ingredients buffet style for individual preparation.
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| Chicken Florentine |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 10-15 min.
Serving Size: 4 servings
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Can be used with:
Cd - Breaded Chicken Tenderloins |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Breaded Chicken Tenderloins
Fresh Spinach Sauce
3 scallions, chopped
1 1/2 cups ready-to-use fresh spinach
2 tablespoons lemon juice
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1 tablespoon white wine vinegar
1/2 cup mayonnaise
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper |
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Instructions:
Preheat oven to 450°F. Place chicken on baking sheets and bake for 10 minutes, turning once after 5 minutes.
While chicken is heating, place all other ingredients in a blender or food processor and pulse until mixture is smooth (you may have to add the spinach in batches.)
Place chicken cutlets on plates and spoon 2 tablespoons of sauce over each. Serve with additional sauce, rice or orzo pasta, if desired.
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| Chicken Tenders with Sweet & Spicy Orange Mustard Sauce |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 20 min.
Serving Size: 4 servings
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Can be used with:
Cd - Breaded Chicken Tenderloins |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Breaded Chicken Tenderloins
1/2 cup orange marmalade
2 tablespoons Dijon-style mustard |
2 drops Tabasco sauce
2 tablespoons fresh chopped basil |
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Instructions:
Preheat oven to 400º. Place tenders on a baking sheet and bake for 9-11 minutes.
While tenders are heating, mix together orange marmalade, Dijon-style mustard, Tabasco sauce and basil.
When tenders are heated, divide among plates and drizzle with Sweet and Spicy Orange Mustard Sauce.
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| Country Style Chicken Cutlets |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 25 min.
Serving Size: 4 servings
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Can be used with:
Cd - Breaded Chicken Tenderloins |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Breaded Chicken Tenderloins
1 can (10 3/4 ounces) reduced-fat condensed cream of mushroom soup
1/2 cup reduced-fat milk
1/2 cup canned sliced mushrooms, drained |
2 tablespoons dry cooking sherry
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper |
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Instructions:
Preheat oven to 450°F. Place chicken on baking sheets and bake for 10 minutes, turning once after 5 minutes.
While chicken is heating, stir together soup, milk and mushrooms in a small saucepan. Bring to a boil, reduce heat and cook until mixture is smooth and creamy, about 7 minutes. Add sherry, parsley, pepper and stir.
Place chicken cutlets on plates and spoon 2-3 tablespoons of sauce over each.
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| Summer Salsa on Chicken |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 25 min.
Serving Size: 4 servings
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Can be used with:
Cd - Breaded Chicken Tenderloins |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Breaded Chicken Tenderloins
Cucumber-Citrus Salsa
1 cup cucumber, peeled, seeded and dice into 1/4-inch pieces
1 navel orange, peeled and diced (May substitute Mandarin oranges)
1 small tomato, seeded and diced |
2 scallions, minced
1 jalapeno pepper, seeded and minced (also available in a jar)
3 tablespoons olive oil
1 package lime juice |
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Instructions:
Preheat oven to 450°F. Place chicken on baking sheets and bake for 10 minutes, turning once after 5 minutes.
While the chicken is heating, combine all other ingredients in a small serving bowl. Place chicken cutlets on plates and spoon 3 tablespoons of cucumber-citrus salsa over each.
Serve with additional salsa or couscous, if desired.
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