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!
This no-knead bread might be no hassle to make but it is full of flavor!
Watch the video recipe here and check out our weekly ad here.E
Prep: 10
minutes plus standing and preheating Bake: 50 minutes Makes: 1 loaf
Ingredients
3¼ cups all-purpose or bread flour plus additional for dusting
1 teaspoon kosher salt
½ teaspoon active dry yeast
Recipe
In large bowl, stir all ingredients;
add 1¾ cups lukewarm water and stir until a shaggy, sticky dough forms. Cover
bowl with plastic wrap; let stand in a warm place 8 hours or until doubled in
size.
Transfer dough to floured (12-inch)
sheet parchment paper; with floured hands, quickly shape into a ball and dust
top with flour. Cover with clean kitchen towel; let stand 2 hours or until
doubled in size.
Preheat oven to 450°; place 6- to 8-quart
oven-safe heavy saucepot in oven and preheat 15 minutes. Transfer parchment
paper with dough to saucepot; cover with lid and bake 30 minutes. Remove lid; bake
20 minutes or until bread is golden brown. Transfer bread to wire rack to cool.
Chef Tip
If yeast
is not readily available, you can substitute 2 teaspoons each baking soda and
lemon juice and/or vinegar; after mixing dough in step 1, skip to step 2 with
no need to let stand.
This buffalo chicken pizza is the perfect slice of heaven to get through the beginning of the week. Pick up your rotisserie chicken today and get cooking!
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!
Stuff your face and pitas full with the help of Birchberry Bistro rotisserie chicken. Try this quick, easy, and delicious meal!
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!
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
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.
