Tag Archives: chicken

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

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes

Bake: 30 minutes • Serves: 4

            Nonstick cooking spray

½         cup all-purpose flour

1          tablespoon dried Italian seasoning

2          large eggs

¾         cup panko breadcrumbs

¼         cup grated Parmesan cheese

4          boneless, skinless chicken breasts (about 1½ pounds)

½         teaspoon salt

¼         teaspoon ground black pepper

28        slices pepperoni

1          cup shredded Italian cheese blend

1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish

1          jar (23 to 24 ounces) favorite pasta sauce

1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.

2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.

3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.

4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.

5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

Chef Tip

Serve over cooked angel hair pasta.

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  • Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •            Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g 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

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