Brand Type: Prime

Lemon Basil Pasta Pappardelle

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

minutes

Serves
Portions icon

4

Portions

Lemon Basil Pasta Pappardelle

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime® Raised Without Antibiotics Boneless, Skinless Chicken Breasts
  • 500 g Pappardelle or Wide Noodle, cooked and drained
  • 1 ½tbsp olive oil
  • 1tbsp butter
  • 2shallots, minced
  • 2tsp garlic, finely minced
  • 1bunch asparagus, woody stems removed and sliced ¼ inch angled
  • 4large leaves fresh basil, chopped
  • 1 ½lemons + zest
  • 1cup chicken broth
  • 2cups Parmesan, grated
  • Salt & Pepper
  1. Preheat grill to medium high heat. In a large bowl season chicken with ½ tbsp olive oil, juice of half lemon and salt and pepper.
  2. Grill chicken 7 to 8 minutes per side or until internal temperature of 165 F is reached. Set aside and keep warm.
  3. Heat remaining olive oil and butter in a large skillet over medium high heat.
  4. Add shallot and stir constantly for 1 minute, add garlic and cook 1 minute longer. Add lemon zest and cook for 30 seconds longer.
  5. Add asparagus and cook, stirring frequently for about 2 to 3 minutes.
  6. Squeeze juice of 1 lemon into pan to deglaze and add chicken broth. Season with salt and pepper.
  7. Add pasta and toss until warmed through. Sprinkle in parmesan and toss well to coat until cheese melts into sauce. Add basil and stir well to combine.
  8. Transfer pasta onto platter and garnish with additional parmesan and basil if desired and serve with warm chicken.
Tips icon

Serve with fresh baguette and butter

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Maple Leaf Prime® Barbecue Cut Up Chicken

Grain fed
Humanely raised
Canadian farm raised
Raised without Antibiotics
Learn about our standards

  • Ingredients

  • Nutrition facts

  • Chicken
  • Sugars (sugar; brown sugar)
  • Tomato powder
  • Salt
  • Natural flavour
  • Pea hull fibre
  • Spices
  • Dried garlic
  • Rice starch
  • Dried onions
  • Yeast extract
  • Natural smoke flavour

Please refer to the package for the most accurate  and up to date ingredient information.

Maple Leaf Prime Barbecue Cut Up Chicken NFT

We’re working for a

Ratings & Reviews

Cook with leftovers and help protect our planet

Reducing food waste puts less stress on our food system and less stress on your budget. Plus you can use your family’s creativity and come up with something new, like this delicious soup.

Find out how we help protect the planet

#realmapleleaf

Maple Leaf Prime® Lemon Pepper Chicken Drumsticks and Thighs

Grain fed
Humanely raised
Canadian farm raised
Raised without Antibiotics
Learn about our standards

  • Ingredients

  • Nutrition facts

  • Chicken
  • Dried lemon peel
  • Sea salt
  • Dried onions
  • Dried garlic
  • Spices
  • Yeast
  • Black pepper
  • Sugar
  • Flavour

Please refer to the package for the most accurate  and up to date ingredient information.

Maple Leaf Prime® Lemon Pepper Chicken Drumsticks and Thighs NFT

We’re working for a

Ratings & Reviews

Cook with leftovers and help protect our planet

Reducing food waste puts less stress on our food system and less stress on your budget. Plus you can use your family’s creativity and come up with something new, like this delicious soup.

Find out how we help protect the planet

#realmapleleaf

Maple Leaf Prime® Herb and Garlic Flattened Chicken

Grain fed
Humanely raised
Canadian farm raised
Raised without Antibiotics
Learn about our standards

  • Ingredients

  • Nutrition facts

  • Chicken

Dried garlic

Spices

  • Sea salt
  • Natural flavour
  • Sugar
  • Dried onions
  • Granulated onion
  • Pea hull fibre
  • Rice hull powder
  • Dried parsley
  • Granulated garlic
  • Dried bell peppers

Please refer to the package for the most accurate  and up to date ingredient information.

Maple Leaf Prime Herb and Garlic Flattened Chicken NFT

We’re working for a

Ratings & Reviews

Cook with leftovers and help protect our planet

Reducing food waste puts less stress on our food system and less stress on your budget. Plus you can use your family’s creativity and come up with something new, like this delicious soup.

Find out how we help protect the planet

#realmapleleaf

White Chicken Chili

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

75

minutes

Serves
Portions icon

4 to 6

Portions

White Chicken Chili

  • Ingredients

  • Preparation

  • 1 ¼ lbMaple Leaf Prime Raised Without Antibiotic Boneless, Skinless Chicken Breasts
  • 2tbsp unsalted butter
  • 1 onion, diced
  • 1celery rib, diced
  • 2cloves garlic, finely chopped
  • 1(19 oz) can white kidney beans, drained and
    rinsed
  • 1(19 oz) can navy beans, drained and rinsed
  • 1(4 oz) can mild, diced green chilies
  • 1cup frozen corn kernels
  • 1tbsp kosher salt
  • 1tsp cumin
  • ½tsp paprika
  • 5cups low sodium chicken stock
  • 1tsp dried oregano
  • ¼tsp chili powder
  • ¼tsp ground black pepper
  • ¾cup sour cream
  • ¾cup 35% cream
  • Lime juice to taste
  • ¼cilantro, roughly chopped (optional)
  • avocado
  • shredded cheddar cheese
  • tortilla crisps
  • lime wedges
  1. Place a Dutch oven on low heat and add the butter until it begins to froth.
  2. Add the celery and onion and cook for 2 to 3 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
  3. Add the oregano, paprika, chili powder, cumin, salt, pepper and diced chilies.
  4. Stir together and add the chicken stock and beans, reserving 1 cup.
  5. Turn heat to high then lower to a gentle simmer and cook for 10 minutes.
  6. Add the chicken breasts and continue to cook for 25 minutes adjusting the heat to maintain a gentle simmer.
  7. Remove the chicken breasts from the pot and place on a plate to let cool. Once cool enough to handle, use 2 forks or your hands and shred the chicken.
  8. Place the reserved beans and 1 cup of the cooking liquid in a blender and blend until almost smooth.
  9. Return the blended beans to the pot along with the corn kernels, shredded chicken, sour cream and cream.
  10. Stir everything together and return to a simmer for another 10 to 15 minutes until the chili has thicken slightly. Stir in cilantro (if using).
  11. Let chili sit for 20 minutes before serving.
  12. To serve, ladle chili into bowls and garnish with shredded cheese, avocado, tortilla crisps and lime to your liking.
Tips icon

This chili freezes very well. Make a big batch, and freeze, to enjoy for an easy and delicious winter meal.

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Three Cup Style Taiwanese Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Three Cup Style Taiwanese Chicken

  • Ingredients

  • Preparation

  • 8pieces Maple Leaf Prime RWA skinless chicken thighs
  • ¼cup sesame oil
  • 12 – 14 small cloves garlic, peeled
  • 8 to 10⅛ inch sliced pieces fresh ginger
  • ¼cup rice wine vinegar
  • ⅓cup lite soya sauce
  • 1tbsp dark brown sugar
  • 1cup fresh basil, chopped
  • 2red Thai chili peppers, stem removed and cut lengthwise – optional
  • Asian Quick Salad:
  • 2cups cabbage, thinly sliced
  • 2cups carrot, sliced on the bias
  • ¼cup green onion, sliced
  • 3tbsp Asian style dressing, prepared
  • Everything bagel seasoning – garnish
  1. Heat sesame oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side. Add garlic and ginger and cook stirring frequently for about another minute longer.
  2. Add soya sauce, vinegar. Allow to warm through for 1 to 2 minutes. Add brown sugar and stir well until dissolved.
  3. Cover and simmer chicken turning frequently for about 10 minutes or until an internal temperature of 165 degrees is reached.
  4. Add fresh basil to skillet and stir to combine. Serve immediately.
  5. Salad:

    Add cabbage, carrot, green onion and dressing into a large bowl. Toss to coat well. Garnish with seasoning.
Tips icon

Turn up the heat with optional red Thai chili peppers.

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Maple Leaf Chicken and Waffles

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

2 to 4

Portions

Maple Leaf Chicken and Waffles

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime® Dino Nuggets
  • 4Belgian waffles
  • ½cup maple syrup
  • 8toothpicks
  1. Preheat oven to 425 F
  2. Place Dino Nuggets on a baking sheet and bake per package instructions.
  3. While the nuggets are cooking cook the waffles per pack instructions.
  4. Place the maple syrup in the microwave and reheat for 10 to 15 seconds.
  5. Cut each waffle into 4 squares.
  6. Place each Dino Nuggets on a piece of waffle. Add another piece of waffle on top and skewer with a toothpick to hold everything together.
  7. Drizzle warm maple syrup over the waffles just before serving.
Tips icon

For an even more decadent snack try adding of Maple Leaf Ready Crisp Bacon on top of the Dino Nuggets.

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Maple Leaf Bibimbap

Preparation
Bowl icon

30

Minutes

Total Time
Clock icon

50

minutes

Serves
Portions icon

3

Portions

Maple Leaf Bibimbap

  • Ingredients

  • Preparation

  • 1 lbMaple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Thighs, sliced into ½” strips
  • Marinade:
  • 2cloves garlic, finely chopped
  • 2tbsp ginger, finely grated
  • ¼cup lite soy sauce
  • 2tbsp sesame oil
  • 1tbsp brown sugar
  • 1tbsp mirin
  • 2scallions, finely sliced
  • 2tbsp sesame oil
  • ½lb shitake mushrooms, stems removed, thinly sliced
  • 2lg carrots, peeled, julienned
  • 2Persian cucumbers, thinly sliced in rounds
  • 1cup Napa Cabbage, thinly sliced
  • 2cups cooked sushi rice
  • ¼cup cilantro, optional
  • 3eggs
  • 2tbsp unsalted butter
  • Salt and pepper
  • 2tbsp toasted sesame seeds
  • 3scallions cut on a bias
  1. Combine all the marinade ingredients in a medium sized bowl and whisk to combine.
  2. Add the chicken to the marinade and mix to coat the chicken evenly.
  3. Cover and let sit 20 minutes at room temperature.
  4. Place a frying pan on medium heat and add 1 Tbsp of sesame oil and the carrots.
  5. Cook, stirring frequently, for 1 to 2 minutes until the carrots have softened, but still have a little crunch to them. Season with salt and pepper and reserve.
  6. Wipe out the pan and return it to the heat and add the remaining sesame oil.
  7. Add the mushrooms and cook until they are soft and lightly caramelized. Season with salt and pepper and reserve.
  8. Place a large non-stick frying pan on medium heat and add the chicken.
  9. Cook the chicken undisturbed for a couple of minutes until lightly caramelized. Stir the chicken and continue to cook until the marinade has slightly thickened and chicken is cooked through, approx. 5 to 7 minutes. Reserve.
  10. Wipe out the pan and place it back on medium low heat and add the butter. Once the butter has melted and starts to foam crack the eggs into the pan and fry the eggs until the edges of the egg begin to turn golden, approx. 2 minutes.
  11. Carefully, flip the eggs and cook for a few seconds.
  12. To Serve; Divide the rice amongst large bowl. Add the chicken then add the carrots, cabbage, cucumbers and mushrooms.
  13. Top each bowl with an egg, scallion, sesame seeds and cilantro if using.
Tips icon

For a little kick try adding 1 tsp of siracha to the chicken marinade.

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Creamy Balsamic Chicken and Mushrooms

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Creamy Balsamic Chicken and Mushrooms

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime RWA Chicken Breast
  • 1(65 g) pkg Maple Leaf Ready Crisp, cooked per package direction and chopped into ½ inch pieces
  • 1tbsp olive oil
  • ¼cup balsamic vinegar
  • ⅓cup cream
  • 1 ⅓cup chicken broth
  • 1(227 g) pkg cremini mushrooms, sliced
  • 1small red pepper, sliced
  • 2cups baby spinach
  • ½cup flour
  • ½tbsp garlic salt
  • 1tsp pepper
  • 250 gfettuccini or pappardelle noodle, cooked, drained and kept warm
  • Basil – optional
  • Parmesan – garnish
  1. Mix flour, garlic salt and pepper in a large bowl. Dredge chicken in flour mixture and shake excess loose. Discard remaining flour.
  2. Heat oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side and remove onto a platter, keep warm.
  3. Add mushrooms and peppers to skillet and cook 3 to 4 minutes stirring frequently until browned and starting to soften.
  4. Pour chicken broth and balsamic into skillet and stir well to combine. Return chicken to skillet and reduce heat to slow simmer, cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees.
  5. Add cream and spinach. Stir well and allow spinach to wilt and cream to warm through, about 3 to 4 minutes.
  6. Place chicken onto plates. Add cooked noodles to sauce in skillet and toss well to coat. Divide bacon and top pasta with bacon. Serve with chicken and garnish with basil and parmesan cheese. Drizzle extra balsamic vinegar over top if desired.
Tips icon

Serve with warm sour dough bread and a side salad.

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