Tag Archives: Chicken Recipe

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein

chicken enchilada casserole from birchberry bistro

Birchberry Bistro Chicken Enchilada Casserole

Casserole your way into a meal you and the family can enjoy for days to follow. Get your Birchberry Bistro Rotisserie Chicken and throw together enchiladas for the hit recipe of the week!

chicken enchilada casserole recipe card

With Birchberry Bistro you get an uncompromising dedication to quality and a commitment to great taste. Bringing you all-natural chicken that contains all of what you want, and nothing you don’t. Made with no artificial flavors, colors, or preservatives we guarantee you’ll bring home unrivaled flavor, freshness, and quality you deserve.

Watch for in-store and online tips and tricks on how to make the most of your rotisserie chicken. Experience freshness and flavor like never before!

baked lemon chicken with parsley on a white plate

Baked Lemon Chicken

baked lemon chicken with parsley on a white plate

Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.

Click here to watch the recipe video.

Ingredients:

2 garlic cloves, minced

1½ tablespoons fresh lemon juice

1 tablespoon olive oil

1½ teaspoons lemon zest

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

4 boneless, skinless chicken breasts (about 1¼ pounds)

1 small lemon

1 tablespoon unsalted butter

½ cup low-sodium chicken broth

Chopped fresh parsley leaves for garnish (optional)

Instructions:

Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Approximate nutritional values per serving: 216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol, 278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein

baked lemon chicken with parsley on a white plate

Baked Lemon Chicken

baked lemon chicken with parsley on a white plate

Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.

Click here to watch the recipe video.

Ingredients:

2 garlic cloves, minced

1½ tablespoons fresh lemon juice

1 tablespoon olive oil

1½ teaspoons lemon zest

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

4 boneless, skinless chicken breasts (about 1¼ pounds)

1 small lemon

1 tablespoon unsalted butter

½ cup low-sodium chicken broth

Chopped fresh parsley leaves for garnish (optional)

Instructions:

Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Approximate nutritional values per serving: 216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol, 278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein

baked lemon chicken with parsley on a white plate

Baked Lemon Chicken

baked lemon chicken with parsley on a white plate

Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.

Click here to watch the recipe video.

Ingredients:

2 garlic cloves, minced

1½ tablespoons fresh lemon juice

1 tablespoon olive oil

1½ teaspoons lemon zest

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

4 boneless, skinless chicken breasts (about 1¼ pounds)

1 small lemon

1 tablespoon unsalted butter

½ cup low-sodium chicken broth

Chopped fresh parsley leaves for garnish (optional)

Instructions:

Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Approximate nutritional values per serving: 216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol, 278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein

bbq chicken pizza on a cutting board with a pizza slicer, garnish, and the Birchberry Bistro logo at the top

Birchberry Bistro BBQ Chicken Pizza

Skip the delivery fee and make this BBQ chicken pizza at home with the help of your pre-cooked rotisserie chicken.

recipe card for bbq chicken pizza made with rotisserie chicken

With Birchberry Bistro you get an uncompromising dedication to quality and a commitment to great taste. Bringing you all-natural chicken that contains all of what you want, and nothing you don’t. Made with no artificial flavors, colors, or preservatives we guarantee you’ll bring home unrivaled flavor, freshness, and quality you deserve.

Watch for in-store and online tips and tricks on how to make the most of your rotisserie chicken. Experience freshness and flavor like never before!