Protein Type: Fresh Chicken

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

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Crock Pot Hungarian Style Chicken Paprikash

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  • Ingredients

  • Preparation

    1. Heat vegetable oil in a nonstick skillet over medium-high heat. Brown chicken thighs for about 2 to 3 minutes per side until golden brown. Remove onto a plate and keep warm.
    2. Add peppers and onions to skillet. Brown vegetable until they start to caramelize and soften, about 3 to 4 minutes. Add paprika, garlic and bay leaves and cook for about 1 to 2 minutes longer stirring frequently.
    3. Pour tomatoes and their juice into the pan to deglaze and stir to release any golden-brown bits from the skillet.
    4. Set your slow cooker to low or to 325°F and place chicken in to base of crock pot. Spoon the vegetable mixture over top of chicken and place lid over top. Set timer for 3.5 hours. Serve immediately.
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Serve with buttered egg noodles. For a creamy paprikash: Place the noodles and chicken paprikash in a large bowl. Stir in 1 cup full fat sour cream and combine well.

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Tuscan Turkey Tortellini Alfredo

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Tuscan Turkey Tortellini Alfredo

  • Ingredients

    • 2250g pkg Maple Leaf® Natural Sliced Turkey or Chicken
    • 1600g pkg cheese tortellini, boiled and drained
    • 1473ml jar Alfredo Sauce, prepared
    • 3tbsp sundried tomato, sliced
    • 2cups fresh baby spinach, packed
    • 1tbsp olive oil
    • ½tbsp garlic, minced
    • Freshly grated parmesan, optional

  • Preparation

    1. Heat oil in a large skillet over medium high heat. Add garlic and sundried tomatoes and stir frequently for about 1 to 2 minutes.
    2. Add sliced turkey or chicken and cook for another 2 to 3 minutes. Add in alfredo sauce and stir well to combine. Let simmer for about 3 minutes. Add spinach and tortellini. Toss well to coat. If you like your sauce a little thinner add a little water or broth to sauce.
    3. Garnish with parmesan cheese if using. Serve immediately.
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Kids don’t like spinach but you do? Portion their pasta first and then add 1 cup spinach to the remaining pasta. The heat from the pasta will wilt the spinach!

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Garlic Magic Mayo Cheesy Grilled Chicken

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Garlic Magic Mayo Cheesy Grilled Chicken

  • Ingredients

    • 8Maple Leaf Prime® Bone In Chicken Thighs or Legs
    • 1cup HEINZ SERIOUSLY GOOD® Mayonnaise or HEINZ® Garlic Aioli
    • ½tbsp garlic, minced
    • ½tsp pepper
    • ½heaping tsp paprika
    • Salt
    • 1 ½cup KRAFT® Italian Shredded Cheese Blend

  • Preparation

    1. Place Maple Leaf Prime® chicken in a large zip lock bag with HEINZ SERIOUSLY GOOD® Mayonnaise (or HEINZ® Garlic Aioli) and seasonings. Massage chicken in bag well to coat. Refrigerate for 2 hrs or up to 24 hrs.
    2. Preheat one side of grill to medium high heat. Prepare a baking sheet lined with tin foil.
    3. Using tongs place chicken onto the grill shaking away any residual marinade.
    4. Grill chicken for 3 to 4 minutes per side and transfer to baking sheet. Place baking sheet on side of grill that has not been heated. Keep heat on opposite side of grill on.
    5. Close lid and cook on residual heat for 18 to 20 minutes or until an internal temperature of 165°F is reached.
    6. Divide KRAFT® cheese and sprinkle on top of chicken. Close lid and allow cheese to melt – approximately 3 to 4 minutes. Serve immediately.
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Make it a meal! Serve with a garden salad featuring KRAFT® Balsamic dressing.

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Creamy BBQ Chicken Bow Tie Summer Pasta Salad

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Creamy BBQ Chicken Bow Tie Summer Pasta Salad

  • Ingredients

    • 8Maple Leaf Prime® Raised without Antibiotics Boneless Skinless Chicken Thighs
    • 1cup HEINZ SERIOUSLY GOOD® Mayonnaise
    • ½cup DIANA® Gourmet Original BBQ Sauce
    • ½cup red pepper, diced
    • ½cup green pepper, diced
    • 1cup cherry tomato, halved
    • 1cup corn
    • 1cup KRAFT® Shredded Mozzarella Cheddar Cheese Blend
    • ¼cup green onion, sliced
    • 1145g bag bow tie pasta, cooked, drained and cooled
    • Salt &pepper
    • 2tbsp jalapeño, seeded and minced (optional)
    • Crispy tortilla strips, prepared – garnish

  • Preparation

    1. Preheat grill to medium high heat. Season Maple Leaf Prime®chicken thighs with salt and pepper.
    2. Grill chicken for 4 to 5 minutes per side or until an internal temperature of 165°F is reached. Allow to cool. Roughly chop chicken and set aside.
    3. In a large bowl add pasta, HEINZ SERIOUSLY GOOD® Mayonnaise, DIANA® Gourmet Original BBQ Sauce, vegetables, KRAFT® Shredded Mozzarella Cheddar Cheese Blend and Maple Leaf Prime®chicken thighs. Stir well to coat. Season with salt and pepper to taste and add jalapeños if preferred. Garnish with crispy tortilla strips.
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Great make ahead! Refrigerate in an airtight container for up to 3 days.

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Classic BBQ Grilled Chicken Drumsticks

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Classic BBQ Grilled Chicken Drumsticks

  • Ingredients

  • Preparation

    1. Place Maple Leaf Prime®drumsticks, DIANA® Gourmet Rib & Chicken BBQ Sauce and Cajun spice in a large zip lock bag. Massage chicken in bag well to coat. Refrigerate for 2 hours or up to 24 hours to marinate.
    2. Preheat one side of the grill to medium high heat. Prepare a baking sheet lined with tin foil.
    3. Using tongs place chicken drumsticks onto the grill shaking away any residual marinade.
    4. Grill each side for 3 to 4 minutes. Place chicken onto baking sheet and place on side of the grill that has not been heated. Keep heat on opposite side of grill on.
    5. Close lid and cook on residual heat for about 15 to 18 minutes or until an internal temperature of 165°F is reached.
    6. Brush chicken with remaining DIANA® Gourmet Rib & Chicken BBQ Sauce and sprinkle with chopped onion. Serve with ranch dressing as a dipping sauce.
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Make it a meal by serving with potato salad and wheels of butter grilled corn.

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Parmesan Lemon Pepper Grilled Drumsticks

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Parmesan Lemon Pepper Grilled Drumsticks

  • Ingredients

  • Preparation

    1. Preheat one side of grill to medium high heat. Prepare a baking sheet lined with tin foil.
    2. Place Maple Leaf Prime® chicken in a large bowl and add KRAFT® Zesty Italian dressing, lemon juice and garlic. Toss well to coat.
    3. Using tongs place chicken onto the grill shaking away any residual marinade. Grill for 3 to 4 minutes per side. Meanwhile, heat butter in microwave until just melted. Stir in cheese and spices.
    4. Transfer to baking sheet and place on side of grill that has not been heated. Keep heat on opposite side of grill on.
    5. Brush chicken with parmesan butter mixture. Close lid and cook on residual heat for 15 to 18 minutes or until an internal temperature of 165°F is reached. Squeeze additional lemon juice over top.
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Make it a meal! Serve with a green salad and grilled garlic bread.

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Marinated Italian Grilled Chicken Thighs with Caesar Salad

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Marinated Italian Grilled Chicken Thighs with Caesar Salad

  • Ingredients

  • Preparation

    1. Place Maple Leaf Prime® chicken in a large zip lock bag with KRAFT® Zesty Italian dressing, herbs and season with salt and pepper. Massage chicken in bag to coat well. Refrigerate for 2 hrs up to 24 hrs.
    2. Preheat one side of grill to medium high heat. Prepare a baking sheet lined with tin foil.
    3. Using tongs place chicken on grill shaking away any residual marinade. Grill chicken for 3 to 4 minutes per side and transfer to baking sheet. Place baking sheet on side of grill that has not been heated. Keep heat on opposite side of grill on.
    4. Close lid and cook on residual heat for 18 to 20 mins or until an internal temperature of 165°F is reached.
    5. Brush chicken with remaining dressing. In a large bowl add lettuce, bacon bits, croutons, RENEE’S GOURMET® Caesar Salad dressing. Toss well to coat. Garnish salad with parmesan cheese and lemon wedges. Serve with chicken.
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Like dressing as much as we do? Use extra RENEE’S GOURMET® Caesar Salad dressing as a side dip for the chicken.

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Mediterranean Sheet Pan Chicken

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Mediterranean Sheet Pan Chicken

  • Ingredients

  • Preparation

    1. Preheat oven to 425˚F. 
    2. Line a large baking sheet with parchment paper. 
    3. Place potatoes, green beans and olives in a large bowl. 
    4. In a separate bowl combine lemon juice, olive oil and seasonings. Whisk well. 
    5. Pour all the marinade except for a heaping tbsp over the vegetables and toss well to coat. 
    6. Place vegetables onto prepared baking sheet. Nestle chicken around the vegetable. 
    7. Drizzle remaining marinade over each piece of chicken. Bake for 35 minutes. 
    8. Remove tray from oven and add cherry tomatoes and sprinkle feta over top. Bake for about 10 minutes longer. 
    9. Set oven to broil for an additional 2 minutes to brown the feta until golden. Serve immediately.

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