 |
Categories |
 |
|
|
|
 |
Cooking Instructions |
|
|
|
Recipes |
|
|
|
Information |
|
|
|
| Chicken Recipes |
 |
|
|
|
Sandwich Recipes for Butcher's Choice of Atlanta, Inc. Chicken Products
Recipe Quick Links:
Asian Chicken Wraps
Avocado Chicken Melt
Bacon Jack Chicken Sandwich
BBQ Chicken Ceasar Wraps
Chicken Bacon Cheddar Melts
Chicken Chutney Salad Sandwiches
Chicken Reuben
Chicken Sandwich with Apple & Curry
Chicken Squares
Grilled Chicken and Pesto Clubs
Hot Chicken-Cheese Subs
Thai Chicken Sandwich
| Avocade Chicken Wrap |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 15-20 min.
Serving Size: 8 servings
|
Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
|
Ingredients:
4 cups Chicken Breast Fillets, COOKED & Diced
8 (8- to 10-inch size) flour tortillas
1/2 cup hoisin sauce
1/4 cup finely chopped peanuts
1/4 cup finely chopped green onion |
1/2 cup shredded daikon, well drained
3 tablespoons soy sauce
3 tablespoons Chinese black vinegar or rice vinegar
1 tablespoon water
1 teaspoon chili oil or toasted sesame oil |
|
Instructions:
Spread one side of each tortilla with some of the hoisin sauce; sprinkle with peanuts and green onions. Top with shredded chicken and shredded daikon. Roll up; halve crosswise.
In a bowl combine soy sauce, vinegar, water, and chili or sesame oil. Serve as a dipping sauce with chicken wraps. |
↑ Return to Top of Page ↑
| Avacodo Chicken Melt |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 15 min.
Serving Size: 4 servings
|
Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
|
Ingredients:
4 Chicken Breast Fillets
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided |
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper |
|
Instructions:
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken. |
↑ Return to Top of Page ↑
| Bacom Jack Chicken Sandwich |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 5-10 min.
Serving Size: 4 servings
|
Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
|
Ingredients:
4 Chicken Breast Fillets
8 slices of Bacom
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns -- split |
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle |
|
Instructions:
While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments. |
↑ Return to Top of Page ↑
| BBQ Chicken Ceasar Wraps |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 0 min.
Serving Size: 6 servings
|
Can be used with:
Cf - Mesquite Chicken Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
|
Ingredients:
3 - Chicken Breast Filets, COOKED & cut into strips
6 (10-in. size) flour tortillas
|
1/2 head romaine lettuce shredded
1 ceasar salad kit |
|
Instructions:
Preheat oven to 350F.
Wrap tortillas in foil and place in oven 5 minutes before assembling wraps.
Place chicken on a large serving platter. Combine romaine lettuce with any greens, croutons or cheese in the salad kit. Toss with dressing. Arrange next to chicken on serving platter.
To assemble, take warm tortilla and fill with Caesar salad and chicken strips. Serve immediately. |
↑ Return to Top of Page ↑
| Chicken Bacon Cheddar Melts |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 15-20 min.
Serving Size: 3-4 servings
|
Can be used with:
Ce - Chicken Breast Fillets
|
|
Ingredients:
4 Butcher's Choice of Atlanta Inc., Chicken Breast Fillets
8 slices cooked Bacon
2 teaspoons butter or margarine
2 teaspoon olive oil |
1 small Onion, sliced
4 slices toasted bread
4 teaspoons steak sauce
1 cup shredded Cheddar cheese |
|
Instructions:
Place chicken breast halves between pieces of waxed paper and pound to about 1/4-inch thickness. In a large skillet, cook sliced onion in butter and olive oil until softened. Remove onion from skillet.
Add chicken to skillet; cook for about 7 to 9 minutes on each side, or until browned and no longer pink.
Place toasted bread slices on a large baking sheet; spread each slice with 1 teaspoon steak sauce.
Top each slice of bread with a cooked chicken breast half, two slices of cooked bacon, onion slices, and shredded cheese.
Broil 4 to 6 inches from heat for 1 or 2 minutes, or until cheese is melted.
|
↑ Return to Top of Page ↑
↑ Return to Top of Page ↑
↑ Return to Top of Page ↑
↑ Return to Top of Page ↑
↑ Return to Top of Page ↑
| Grilled Chicken & Pesto Clubs |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 10-20 min.
Serving Size: 4 servings
|
Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
|
Ingredients:
4 Chicken Breast Fillets
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Homemade Pesto (see below) (or use 3/4 cup prepared pesto)
12 lrg whole wheat bread slices lightly toasted
1 pkt goat cheese - (3 oz) crumbled
1 jar roasted red bell peppers - (5.2 oz) drained, and thinly sliced
4 plum tomatoes sliced
8 bacon slices cooked, cut in half
2 cup mixed salad greens |
HOMEMADE PESTO
1 cup fresh basil leaves - (firmly packed)
1 cup shredded Parmesan cheese
1/2 cup pine nuts toasted
1/2 cup olive oil
3 garlic cloves |
|
Instructions:
Sprinkle chicken evenly with salt and pepper. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes on each side or until chicken is done. Let stand 10 minutes; cut into 1/4-inch-thick slices.
For Homemade Pesto: Process all ingredients in a blender or food processor until smooth, stopping occasionally to scrape down sides. (Makes 3/4 cup)
Spread Homemade Pesto evenly on 1 side of each bread slice. Layer 4 bread slices, pesto-side up, with chicken, goat cheese, and roasted bell pepper slices. Top with 4 bread slices, pesto-side up; layer with tomato, bacon, and greens. Top with remaining 4 bread slices, pesto-side down. Cut into quarters, and secure with wooden picks. |
↑ Return to Top of Page ↑
| Hot Chicken Cheese Subs |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 20-30 min.
Serving Size: 4-5 servings
|
Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
|
Ingredients:
2-1/2 cups Chicken Breast Fillets, COOKED & diced
1 cup diced celery
1/4 cup toasted slivered almonds*
1 tablespoon finely chopped or grated onion
1/8 teaspoon ground black pepper
|
1 teaspoon salt
1/2 cup mayonnaise
4 large subs
4 ounces shredded Cheddar cheese |
|
Instructions:
In a medium bowl, toss chicken and celery with the toasted almonds, onion, lemon juice, pepper, salt, and mayonnaise. Cut off the top of each sub then scoop out center, leaving enough of a wall to be sturdy.
Fill subs with the chicken mixture, arrange in baking pan. If making early in the day, cover the pan with plastic wrap and refrigerate.
Preheat oven to 375°. Remove plastic wrap from the pan and sprinkle tops of rolls with the shredded cheese. Bake for 18 to 25 minutes, or until cheese is melted and bubbly.
Chicken casserole variation, without rolls:
In a medium bowl, toss chicken and celery with the toasted almonds, onion, lemon juice, pepper, salt, and mayonnaise. Spoon into a 1-quart casserole or individual ramekins. Top with crushed potato chips and the shredded cheese.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
|
↑ Return to Top of Page ↑
| Thai Chicken Sandwich |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 6 hours marinade, 10-20 min. cooktime
Serving Size: 2 servings
|
Can be used with:
Cc - Honey Dijon Breast Fillets
Cd - Breaded Chicken Tenderloins
Ce - Chicken Breast Fillets
Cf - Mesquite Chicken Breast Fillets
Cg -Lemon Pepper Breast Fillets
Ch -Santa Fe Chicken Breast Fillets |
|
Ingredients:
2 Chicken Breast Fillets
3/4 cup soy sauce
4 ounces lime juice
1 cup vegetable oil
1 cup chili garlic sauce
3 ounces catsup |
Salt and pepper
2 Tbsp mayonnaise
1 Tbsp Thai chili sauce
2 hamburger buns
Lettuce and tomato |
|
Instructions:
Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and catsup. Add chicken breasts to mixture and refrigerate for at least 6 hours.
Remove chicken from refrigerator; season with salt and pepper. Place on a hot grill or bake in a 400° F. oven until cooked completely through. (A meat thermometer should read at least 155 to 160° F.)
Mix the mayonnaise and Thai chili sauce together. Brush 1 tablespoon of the mayonnaise-Thai chili sauce mixture over each bun. Place chicken on the bun and serve with lettuce and tomato. |
↑ Return to Top of Page ↑
. |
|
|
|
|
|
|
|
Bestsellers |
|
|
|
|
|
| There are currently no product reviews |
|
|
|
|
Quick Find |
|
|
|
Languages |
|
|
|
Currencies |
|
|
|
