Tag Archives: chicken

Culinary Tours® Szechuan Chicken

Ingredients

  • 2 tbsp. peanut oil (or vegetable oil)
  • 1 lb. boneless skinless chicken breasts or chicken thigh cut into bite size pieces
  • 2 bell peppers, diced
  • 1/2 yellow onion, diced
  • 1/3 cups Culinary Tours Szechuan Style Peanut Sauce
  • 1/3 cups roasted peanuts

Recipe

  1. In a large nonstick skillet heat 1 tablespoon of oil over medium high until hot.
  2. Add chicken and season well with salt and pepper. Cook turning a few times until the chicken is cooked through, about 6 minutes.
  3. Transfer to a plate and heat with other tablespoon of oil in the same skillet. Add onion and cook for 2 minutes then add bell pepper allow to cook another 2 minutes or so. Add chicken back into the pan.
  4. Stir all ingredients together. Pour in Szechuan sauce to coat the chicken and vegetables. Cook until mixture is hot and well coated.
  5. Sprinkle peanuts over top and serve.
Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

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Ingredients

  • 1 can Food Club® Cream of Mushroom
  • 1 can Food Club® Cream of Chicken
  • 1 cup sour cream
  • 2 tablespoons butter
  • 1 box chicken stuffing
  • 2 cups broccoli
  • 1 Food Club® canned chicken breast
  • 1/2 onion chopped
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1/2 c cheddar cheese shredded

Recipe

  1. Preheat the oven to 350 degrees.
  2. Use a 9×13 glass or oven safe pan. Start by lining the bottom of your pan with broccoli, then do a second layer with the chicken.
  3. In a large bowl, mix together remaining ingredients (besides the cheese, butter and stuffing). Pour mixture over broccoli and chicken, then sprinkle the top with a layer of cheese.
  4. Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
  5. Let cool before serving, then enjoy fresh or save for leftovers!
rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

chicken pad thai in a bowl next to chopsticks

Instant Pot® Chicken Pad Thai

chicken pad thai in a bowl next to chopsticks

This Instant Pot recipe will have you enjoying delicious Chicken Pad Thai in only 30 minutes! After a long day, this recipe is perfect for a quick and easy meal that tastes great.

Watch the video recipe here and get our weekly ad here.

Prep: 15 minutes •  Cook: 15 minutes • Serves: 4

Ingredients

  • 1          tablespoon sesame oil
  • ¾         pound boneless skinless chicken breasts, cut crosswise into ½-inch strips
  • 1          small red bell pepper, sliced
  • ½         small red onion, thinly sliced
  • 2          packages (7.7 ounces each) pad Thai kit
  • 3½       cups bean sprouts
  • ¼         cup chopped fresh cilantro
  • 4          lime wedges (optional)

Recipe

  1. In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
  2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.

Nutrition

Approximate nutritional values per serving: 528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 27g Sugars, 26g Protein

chicken pad thai in a bowl next to chopsticks

Instant Pot® Chicken Pad Thai

chicken pad thai in a bowl next to chopsticks

This Instant Pot recipe will have you enjoying delicious Chicken Pad Thai in only 30 minutes! After a long day, this recipe is perfect for a quick and easy meal that tastes great.

Watch the video recipe here and get our weekly ad here.

Prep: 15 minutes •  Cook: 15 minutes • Serves: 4

Ingredients

  • 1          tablespoon sesame oil
  • ¾         pound boneless skinless chicken breasts, cut crosswise into ½-inch strips
  • 1          small red bell pepper, sliced
  • ½         small red onion, thinly sliced
  • 2          packages (7.7 ounces each) pad Thai kit
  • 3½       cups bean sprouts
  • ¼         cup chopped fresh cilantro
  • 4          lime wedges (optional)

Recipe

  1. In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
  2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.

Nutrition

Approximate nutritional values per serving: 528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 27g Sugars, 26g Protein

chicken pad thai in a bowl next to chopsticks

Instant Pot® Chicken Pad Thai

chicken pad thai in a bowl next to chopsticks

This Instant Pot recipe will have you enjoying delicious Chicken Pad Thai in only 30 minutes! After a long day, this recipe is perfect for a quick and easy meal that tastes great.

Watch the video recipe here and get our weekly ad here.

Prep: 15 minutes •  Cook: 15 minutes • Serves: 4

Ingredients

  • 1          tablespoon sesame oil
  • ¾         pound boneless skinless chicken breasts, cut crosswise into ½-inch strips
  • 1          small red bell pepper, sliced
  • ½         small red onion, thinly sliced
  • 2          packages (7.7 ounces each) pad Thai kit
  • 3½       cups bean sprouts
  • ¼         cup chopped fresh cilantro
  • 4          lime wedges (optional)

Recipe

  1. In 6-quart Instant Pot, heat oil on Sauté-More. Add chicken; cook 3 minutes or until browned, stirring occasionally. Stir in pepper, onion, sauce from kit and 2/3 cup water; arrange noodles on top of chicken and vegetables. Place lid on Instant Pot and seal vent; pressure cook on high 3 minutes. Quick release pressure; let stand 2 minutes. Remove lid; stir in 2½ cups bean sprouts.
  2. Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit; serve with lime wedges, if desired.

Nutrition

Approximate nutritional values per serving: 528 Calories, 11g Fat (2g Saturated), 47mg Cholesterol, 1167mg Sodium, 83g Carbohydrates, 2g Fiber, 27g Sugars, 26g Protein