Tag Archives: chicken

chicken parmesan sandwich with chips

Chicken Parmesan Sandwich

chicken parmesan sandwich

This sandwich has it all. Get all your favorite Italian flavors in one bite! Watch the full recipe come to life here.

Get boneless skinless chicken breasts for $1.49lb this Saturday, July 6th only!

Check the full Weekly Ad to see on our meat sale and more.

Ingredients:

Nonstick cooking spray

2 cans (14 ounces each) Italian-style stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs

¾ cup Italian-style breadcrumbs

4 boneless, skinless chicken breasts (about 1½ pounds)

2 tablespoons olive oil

4 slices ham (optional)

4 slices Provolone cheese, cut in half

½ cup grated Parmesan cheese

Chopped fresh basil leaves (optional)

Instructions:

Preheat oven to 400°. Spray baking dish with nonstick cooking spray.

In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering over medium heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened, stirring occasionally.

In shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere.

In large skillet, heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared dish; spoon tomato sauce on and around chicken. Evenly top chicken with ham, if using, and cheeses.

Cover dish tightly with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until internal temperature of chicken reaches 165°. Serve sprinkled with basil, if desired.

Chef Tips

Make a Chicken Parmesan Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and the top bun.

Serve alongside cooked linguine or spaghetti and steamed fresh broccoli.

Approximate nutritional values per serving: 556 Calories, 21g Fat (7g Saturated), 201mg Cholesterol, 1497mg Sodium, 42g Carbohydrates, 5g Fiber, 13g Sugars, 46g Protein

chicken parmesan sandwich with chips

Chicken Parmesan Sandwich

chicken parmesan sandwich

This sandwich has it all. Get all your favorite Italian flavors in one bite! Watch the full recipe come to life here.

Get boneless skinless chicken breasts for $1.49lb this Saturday, July 6th only!

Check the full Weekly Ad to see our meat sale and more.

Ingredients:

Nonstick cooking spray

2 cans (14 ounces each) Italian-style stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs

¾ cup Italian-style breadcrumbs

4 boneless, skinless chicken breasts (about 1½ pounds)

2 tablespoons olive oil

4 slices ham (optional)

4 slices Provolone cheese, cut in half

½ cup grated Parmesan cheese

Chopped fresh basil leaves (optional)

Instructions:

Preheat oven to 400°. Spray baking dish with nonstick cooking spray.

In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering over medium heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened, stirring occasionally.

In shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere.

In large skillet, heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared dish; spoon tomato sauce on and around chicken. Evenly top chicken with ham, if using, and cheeses.

Cover dish tightly with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until internal temperature of chicken reaches 165°. Serve sprinkled with basil, if desired.

Chef Tips

Make a Chicken Parmesan Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and the top bun.

Serve alongside cooked linguine or spaghetti and steamed fresh broccoli.

Approximate nutritional values per serving: 556 Calories, 21g Fat (7g Saturated), 201mg Cholesterol, 1497mg Sodium, 42g Carbohydrates, 5g Fiber, 13g Sugars, 46g Protein

chicken parmesan sandwich with chips

Chicken Parmesan Sandwich

chicken parmesan sandwich

This sandwich has it all. Get all your favorite Italian flavors in one bite! Watch the full recipe come to life here.

Get boneless skinless chicken breasts for $1.49lb this Saturday, July 6th only!

Check the full Weekly Ad to see our meat sale and more.

Ingredients:

Nonstick cooking spray

2 cans (14 ounces each) Italian-style stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs

¾ cup Italian-style breadcrumbs

4 boneless, skinless chicken breasts (about 1½ pounds)

2 tablespoons olive oil

4 slices ham (optional)

4 slices Provolone cheese, cut in half

½ cup grated Parmesan cheese

Chopped fresh basil leaves (optional)

Instructions:

Preheat oven to 400°. Spray baking dish with nonstick cooking spray.

In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering over medium heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened, stirring occasionally.

In shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere.

In large skillet, heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared dish; spoon tomato sauce on and around chicken. Evenly top chicken with ham, if using, and cheeses.

Cover dish tightly with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until internal temperature of chicken reaches 165°. Serve sprinkled with basil, if desired.

Chef Tips

Make a Chicken Parmesan Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and the top bun.

Serve alongside cooked linguine or spaghetti and steamed fresh broccoli.

Approximate nutritional values per serving: 556 Calories, 21g Fat (7g Saturated), 201mg Cholesterol, 1497mg Sodium, 42g Carbohydrates, 5g Fiber, 13g Sugars, 46g Protein

chicken parmesan sandwich with chips

Chicken Parmesan Sandwich

chicken parmesan sandwich

This sandwich has it all. Get all your favorite Italian flavors in one bite! Watch the full recipe come to life here.

Get boneless skinless chicken breasts for $1.49lb this Saturday, July 6th only!

Check the full Weekly Ad to see on our meat sale and more.

Ingredients:

Nonstick cooking spray

2 cans (14 ounces each) Italian-style stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 large eggs

¾ cup Italian-style breadcrumbs

4 boneless, skinless chicken breasts (about 1½ pounds)

2 tablespoons olive oil

4 slices ham (optional)

4 slices Provolone cheese, cut in half

½ cup grated Parmesan cheese

Chopped fresh basil leaves (optional)

Instructions:

Preheat oven to 400°. Spray baking dish with nonstick cooking spray.

In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to simmering over medium heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened, stirring occasionally.

In shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dip chicken in flour, then in egg, then in breadcrumbs, patting lightly so breadcrumbs adhere.

In large skillet, heat oil over medium-high heat. Add chicken and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared dish; spoon tomato sauce on and around chicken. Evenly top chicken with ham, if using, and cheeses.

Cover dish tightly with aluminum foil; bake 15 minutes. Uncover and bake 5 minutes longer or until internal temperature of chicken reaches 165°. Serve sprinkled with basil, if desired.

Chef Tips

Make a Chicken Parmesan Sandwich – top the bottom of a ciabatta roll with some of the tomato sauce, a piece of the Chicken Parmesan, ham, fresh baby spinach, banana pepper rings and the top bun.

Serve alongside cooked linguine or spaghetti and steamed fresh broccoli.

Approximate nutritional values per serving: 556 Calories, 21g Fat (7g Saturated), 201mg Cholesterol, 1497mg Sodium, 42g Carbohydrates, 5g Fiber, 13g Sugars, 46g 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

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

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

Culinary Tours Chicken Tikka Masala

Culinary Tours Chicken Tikka Masala

Culinary Tours Chicken Tikka Masala

Looking for a meal to #spiceupyourlife? Try this Indian inspired chicken tikka masala with the ease of Culinary Tours tikka masala sauce.

Ingredients:

2 chicken breasts, sliced

2 cups jasmine rice

1 can Culinary Tours Tikka Masala sauce

Instructions:

Heat skillet with 1 tbs. oil over medium-high heat. Add chicken breast, season with salt and pepper, and cook until cooked through.

While the chicken is cooking, follow the instructions on the packaging to perfectly cook the jasmine rice.

Once the chicken has cooked through, add Culinary Tours Tikka Masala sauce into the skillet, mix, and serve over jasmine rice.