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.
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.
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.
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.
½ small red onion,
cut into ¼-inch-thick slices (about 1 cup)
½ teaspoon plus 1/8
teaspoon kosher salt
1 pinch ground black
pepper
4 medium ripe
avocados
1 small jalapeño
pepper, stem end trimmed
3 tablespoons fresh
lime juice
1 medium tomato,
diced (about 1 cup)
1 tablespoon chopped
fresh cilantro leaves
Instructions:
Preheat oven to
400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil,
coat garlic with oil and place on prepared baking pan; in small bowl, toss
onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread
onion in single layer on prepared baking pan and roast 10 minutes; stir onions.
Cut each avocado
lengthwise in half around seed. Twist halves in opposite directions to
separate. Slip spoon under seed to remove and discard. With large spoon, remove
avocado flesh in whole pieces; cut each piece lengthwise in half and add to
baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with
remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer,
turning jalapeño and rotating baking pan halfway through roasting.
Transfer avocado to
same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to
handle, squeeze garlic from skins into bowl. With fork, mash avocado until
mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato,
cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour
or up to overnight before serving.
Taco-bout convenient! Throw together these tacos with the help of our Birchberry Bistro Rotisserie Chicken. Take your pick from a classic fiesta style, tangy teriyaki-pineapple, or BBQ corn. Fit for any taco connoisseur!
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!
6 (8- to 10-inch) flour tortilla or sandwich wraps
Instructions:
In large bowl, whisk yogurt, mayonnaise, honey, lemon juice, salt and pepper; fold in chicken, grapes, celery, onion and walnuts. Cover and refrigerate at least 2 hours or up to 1 day. Makes about 5 cups.
Place about ¾ cup chicken salad in center of each tortilla; fold sides of tortilla over filling, then roll from bottom up to enclose filling.
6 (8- to 10-inch) flour tortilla or sandwich wraps
Instructions:
In large bowl, whisk yogurt, mayonnaise, honey, lemon juice, salt and pepper; fold in chicken, grapes, celery, onion and walnuts. Cover and refrigerate at least 2 hours or up to 1 day. Makes about 5 cups.
Place about ¾ cup chicken salad in center of each tortilla; fold sides of tortilla over filling, then roll from bottom up to enclose filling.
Make your life a little bit easier and a lot more delicious with this rotisserie chicken fettuccine dish!
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!
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.
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.
Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
Let cool before serving, then enjoy fresh or save for leftovers!
