Brand Type: Prime

Popcorn Chicken Parmesan Fettuccini Alfredo

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  • Ingredients

    • 1560gr Maple Leaf Prime Popcorn Chicken
    • 1500gr pkg Pappardelle noodles or other long wide pasta, cooked and drained
    • 1tbsp olive oil
    • 1420ml jar Alfredo sauce, prepared
    • 1350ml jar tomato sauce, prepared and warmed through
    • 1cup red and green peppers, thinly sliced
    • ⅓cup parmesan cheese, grated
    • ½cup pasta water, reserved from cooking pasta
    • Salt
    • Pepper
    • Basil – garnish
    • Cherry tomato – chopped, garnish

  • Preparation

    1. Preheat oven to 425 degrees and prepare chicken per package directions
    2. Heat olive oil in a large pot. Add peppers and cook for about 2 to 3 minutes until just softened.
    3. Add alfredo sauce and reserved pasta water and combine well.
    4. Add cooked pasta and parmesan to sauce and toss well to coat. Season with salt and pepper.
    5. Toss popcorn chicken in warm tomato sauce. Divide pasta onto plates and spoon chicken over top.
    6. Garnish with fresh basil and chopped cherry tomatoes. Sprinkle with extra parmesan cheese if desired.
Tips icon

Try serving with warm garlic loaf.
Like a little spice, season with crushed chili peppers for a little kick.

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Quick Skillet Holiday Tuscan Chicken

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  • Ingredients

    • 2pkg Maple Leaf Prime RWA Thin Sliced Chicken
    • 2tbsp olive oil
    • 3tbsp butter
    • 1tbsp garlic, minced
    • 1pint cherry tomatoes, halved
    • 1142gr cup baby spinach
    • 1cup cream
    • ¼cup chicken stock
    • 1cup parmesan cheese, finely grated
    • 2sprigs fresh rosemary
    • Salt
    • Pepper
    • Fresh Pomegranate Arils
    • Sage

  • Preparation

    1. Heat oil in a large nonstick skillet over medium high heat. Working in batches brown chicken 2 minutes on each side. Set aside and keep warm.
    2. Heat butter in the same skillet. Add garlic and cook stirring frequently for about 1 minutes. Add tomatoes and cook for about 2 to 3 minutes more. Add spinach and allow to wilt.
    3. Pour in cream and chicken stock and warm through, about 2 minutes. Add parmesan and stir well until melted into sauce.
    4. Return chicken to skillet and add rosemary sprigs. Cover and reduce heat to low. Simmer for about 20 minutes or until chicken is cooked through and has reached 165 degrees.
    5. Season with salt and pepper to taste. Remove onto patter and garnish with pomegranate and sage.
Tips icon

Serve with sauce over mashed potatoes for a complete meal. Try sweet potato mash for a switch up!

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Crispy Baked Chicken with Fall Root Vegetables

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  • Ingredients

    • 8Maple Leaf Prime Chicken Thighs
    • 1small sweet potato, peeled and diced
    • 1heaping cup butternut squash, peeled and diced
    • 2small beets, peeled and diced
    • 2carrots, peeled and sliced in half lengthwise
    • 1small head green cabbage, sliced into wedges
    • 2tbsp olive oil, divided plus extra
    • 1tbsp maple syrup
    • 1tbsp butter
    • ½tsp rosemary
    • ½tsp garlic salt
    • Salt
    • Pepper
    • Garlic loaf – optional

  • Preparation

    1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
    2. Place sweet potato, squash and beets in a large bowl. Drizzle 1 tbsp of olive into bowl followed by maple syrup, rosemary and garlic salt. Toss well to coat and arrange onto a baking sheet.
    3. Place chicken into the same bowl and drizzle with remaining tbsp of olive oil. Season well with salt and pepper and toss to coat. Nestle chicken around the vegetables onto baking tray. Cut butter into small cubes and place on top of each piece of chicken.
    4. Place cabbage wedges and carrots onto 2nd baking tray and drizzle liberally with salt and pepper.
    5. Place chicken on middle rack of oven and place cabbage and carrot tray on the rack below. Bake for 35 to 40 minutes. Using tongs flip cabbage wedges and carrots. Change oven setting to low broil and roast for another 3 to 4 minutes until chicken is golden and crispy. Vegetables should be tender crisp to soft.
    6. Arrange onto a family style serving platter and drizzle with pan drippings, serve with garlic loaf if using.
Tips icon

Nothing screams fall like beautiful colored root vegetables. Switch it up and try using pumpkin, onions and fennel.
You can use a combination of Maple Leaf chicken legs and thighs if desired.

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Spanish Style Chicken and Sausage Paella

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Spanish Style Chicken and Sausage Paella

  • Ingredients

    • 8Maple Leaf Prime RWA Chicken Thighs
    • 3Maple Leaf Original Smokies, chopped
    • 1cup yellow saffron rice
    • 2cups chicken stock
    • 1Spanish onion, sliced
    • 1medium red pepper, sliced
    • 1389 ml can diced tomato with juices
    • 1tsp smoked paprika
    • 1cup frozen peas, thawed
    • ½tbsp vegetable oil
    • 2cloves garlic, minced
    • Salt
    • Pepper
    • Parsley – optional
    • Lemon – optional

  • Preparation

    1. Heat oil in a large nonstick skillet over medium high heat. Brown chicken about 3 to 4 minutes per side and remove onto a platter. Remove all but 2 tbsp of rendered fat from skillet.
    2. Add peppers, onions and sausage to skillet and cook for about 5 minutes until browned.
    3. Add garlic, paprika and rice and cook 1 minute longer stirring well to coat.
    4. Add tomatoes, chicken stock and peas and mix well. Add chicken back to pan and cover with a tight fitting lid.
    5. Cook for 50 minutes or until rice is cooked through and chicken has reached an internal temperature of 165 degrees.
    6. Allow paella to stand for 5 minutes before serving. Garnish with parsley and lemon if using.
Tips icon

Try using Maple Leaf Prime RWA Chicken Legs in place of thighs!

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Jerk Chicken with Dirty Rice and Honey Lime Salad

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Jerk Chicken with Dirty Rice and Honey Lime Salad

  • Ingredients

    • 6Maple Leaf Prime RWA Chicken Breast
    • 4corn cobbs, grilled and buttered
    • ½cup + 4 tbsp Jerk Chicken BBQ sauce, prepared
    • Rice:
    • ½tbsp olive oil
    • 1cup long grain rice, rinsed
    • 1cup black beans, rinsed
    • 1clove garlic, minced
    • 1⅓cup chicken stock
    • 1cup coconut milk
    • Salt
    • Pepper
    • Green onions, sliced
    • Salad:
    • 6cups head lettuce, chopped
    • 8cherry tomatoes, halved
    • 3tbsp olive oil
    • 1½tbsp honey
    • 1½tbsp honey
    • Juice of half a lime
    • Salt
    • Pepper
    • 4rings pineapple grilled – optional

  • Preparation

    1. Heat grill to medium high heat.
    2. Place chicken in a large bowl and toss with BBQ sauce.
    3. Grill chicken for 6 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and keep warm.
    4. Heat oil in a large skillet over medium high heat. Add garlic and cook for about 1 minute.
    5. Add rice and cook for 1 minute longer. Pour in chicken stock, coconut milk and beans. Stir well and close skillet with a tight fitting lid. Cook for about 20 to 25 minutes until rice is cooked through.
    6. Season with salt and pepper and garnish with onions.
    7. Place lettuce and tomato in a large bowl.
    8. Mix olive oil, honey and lime juice in small bowl. Season with salt and pepper. Pour dressing over salad and toss well to coat.
    9. Serve chicken with rice, salad and pineapple if using.
Tips icon

Try using any variety of Maple Leaf Prime RWA Chicken such as legs or thighs.

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Chicken Fajita Tostada

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Chicken Fajita Tostada

  • Ingredients

    • 2Maple Leaf Prime RWA Boneless Skinless chicken breast, thinly sliced
    • 1heaping cup multicolored peppers, thinly sliced
    • ½cup red onion thinly sliced
    • 2tbsp vegetable oil, divided
    • 1tbsp chili powder
    • 2cups tex mex cheese, shredded
    • 8corn tostada, prepared
    • Juice ½ lime
    • Salt
    • Pepper
    • 1large avocado, diced
    • Sour cream optional
    • Salsa optional

  • Preparation

    1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
    2. Place chicken in a large bowl and add half the vegetable oil, chili powder and lime juice. Toss well to coat.
    3. Heat remaining oil in a large nonstick skillet over high heat. Add chicken and cook for 2 minutes turning frequently until starting to brown.
    4. Add onions and peppers and cook for 3 to 4 minutes more until vegetables have started to soften and caramelize and chicken is cooked through. Remove from heat and keep warm.
    5. Arrange tostadas side by side onto prepared baking sheet and divide and sprinkle cheese evenly over top. Place onto center rack of oven for about 2 minutes until cheese has just melted and remove from oven.
    6. Assemble tostada by dividing warm fajita mix onto each tostada followed by diced avocado and top with salsa and sour cream if using. Serve immediately.
Tips icon

Round out your meal and serve with
Mexican style rice. Need some inspiration? Try a caprese style
tostada by using Maple Leaf chicken
and in place of veggies use shredded
lettuce, fresh Pico De Gallo and
pearl bocconcini cheese!

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Bacon and Grilled Chicken Honey Dijon Lettuce Cups

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Bacon and Grilled Chicken Honey Dijon Lettuce Cups

  • Ingredients

  • Preparation

    1. Preheat grill to medium high heat. Place chicken in a large bowl and add oil and seasoning. Toss well to coat.
    2. Grill chicken 16 to 18 minutes turning once and until an internal temperature of 165 degrees is reached. Let chicken cool slightly and roughly chop.
    3. Microwave bacon per package directions. Chop and set aside.
    4. Place tomato, cucumber and chicken in a large bowl and mix with dressing.
    5. Scoop mixture into lettuce cups and top with chopped bacon.
    6. Drizzle with extra dressing if desired.
Tips icon

Make it ranch style and use chopped hard boiled egg and ranch dressing.

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Creamy Chicken & Bacon Orzo

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Creamy Chicken Bacon Orzo

  • Ingredients

    • 1375 g Package Maple Leaf Bacon, 1 inch dice
    • 4Maple Leaf Prime RWA Chicken Breasts
    • 1tbsp vegetable oil
    • 2tbsp Italian Seasoning
    • 1large clove garlic, minced
    • 1284 ml can cream of chicken soup
    • ¼cup sundried tomatoes, sliced
    • 4cups low sodium chicken broth
    • 1cup orzo
    • 2cups baby spinach, packed
    • ¼cup parmesan cheese, grated
    • 1sprig rosemary, optional
    • Salt
    • Pepper

  • Preparation

    1. Preheat grill to medium high heat. Place chicken in a large bowl. Add vegetable oil and seasoning. Toss to coat well and set aside.
    2. Heat a nonstick skillet over medium high heat. Cook bacon for 4 to 5 minutes until just starting to crisp. Using a slotted spoon remove bacon onto a paper towel lined plate.
    3. Remove all but 2 tbsp of bacon render from skillet.
    4. Add garlic and sundried tomatoes and stir frequently for about 1 minute until fragrant.
    5. Add orzo and chicken broth and rosemary if using. Stir well to combine. Allow to simmer for about 15 minutes stirring occasionally.
    6. Meanwhile grill chicken about 6 to 7 minutes per side or until an internal temperature of 165 degrees is reached. Remove from grill and keep warm.
    7. Add soup mix to skillet and stir well to combine. Simmer an additional 2 to 3 minutes. Add parmesan cheese and stir constantly until cheese has blended into sauce.
    8. Add spinach and half the bacon. Cook for about 2 to 3 minutes until spinach has wilted. Season with salt and pepper. Orzo should be al dente or just cooked through. Remove and allow to sit for about 5 minutes to thicken.
    9. Divide onto plates and serve with chicken. Garnish with remaining bacon.
Tips icon

Serve with thick wedges of sour dough bread and soft butter.

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Quick Skillet Chicken Coconut Curry

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  • Ingredients

  • Preparation

    1. Heat oil in a large nonstick skillet over medium high heat. Cook chicken stirring occasionally until browned, about 4 to 5 minutes.
    2. Add onions and cook 2 to 3 minutes longer. Add in garlic, ginger and curry powder. Stirring continuously cook for about 1 to 1 ½ minutes more.
    3. Pour in coconut milk and chicken broth and stir to combine. Allow to simmer for about 5 minutes.
    4. Add cilantro and lime juice and season with salt and pepper to taste.
Tips icon

Serve over coconut scented basmati rice. If you enjoy spice, sprinkle a little crushed chili over top.

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