Entries for the 'Entrée - Poultry' Category

PAPRIKA CHICKEN CREPE "PURSES"
Yield 8 crepes

CREPES

• 1 cup plus 2 Tbs. whole milk
• 3/4 cup flour
• 2 large eggs
• 1/4 tsp. salt
• 1 Tbs. melted butter, plus more for the pan.

DIRECTIONS

1. Whisk together milk, flour, eggs and salt.
2. Cover and refrigerate at least 1 hour.
3. Stir in butter.
4. Heat a lightly oiled 8 ½” frying pan or non-stick skillet, over a medium high heat. Pour or scoop the batter onto the pan.
5. Tilt the pan with a circular motion so that the batter coats the surface evenly.
6. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

• 1 Tbs. Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item # 33388 
• 1 medium Markon onion, minced, RFS Item # 78338
• 2 lbs, (6) SilverBrook boneless, skinless chicken thighs, skinned, RFS Item # 20242
• 3 Markon tomatoes, chopped, RFS Item # 78204
• 1 Markon green bell pepper, chopped, RFS Item # 78248
• 1 Tbs. Culinary Secrets Hungarian paprika, RFS Item # 24186
• 1/4 cup water
• 3 Tbs. creme fraiche
• 2 tsp. flour
• 8 long Markon chives, RFS Item # 77812
• Markon chopped chives/Markon parsley, RFS Item # 78172

1. Cook onions, covered, in oil in skillet over low heat. Add chicken, green peppers and tomatoes; cover and cook 10 minutes, turning chicken occasionally.
2. Stir in paprika and water. Cook over very low heat, covered, until chicken is cooked through, turning occasionally, about 20 minutes more.
3. Transfer chicken to a bowl with tongs. Simmer sauce, uncovered, until slightly thickened, about 15 minutes.
4. Whisk in creme fraiche and flour. Cook 2 minutes more, stirring constantly. Puree sauce in a blender.
5. Chop the chicken coarsley. Mix with 1/4 cup of sauce. (Crepes, chicken and sauce can be made 1 day ahead.)
6. Preheat oven to 300ºF. Butter a large baking sheet.
7. Mound 1/4 cup of chicken in the center of each of the 8 crepes. Pull edges up to center and tie with a chive to make a purse shape.
8. Place on baking sheet and heat through in the preheated oven for about 10 minutes.
9. Garnish with a pinch of chopped herbs.

Sourdough Smoked Turkey Melt
SERVES 4

• 2 medium Markon red onions, sliced RFS Item 79294
  
• 4 tablespoons Culinary Secrets butter, divided, RFS Item 73794
  
• 4 tablespoons Culinary Secrets barbecue sauce, RFS Item 28160
  
• 8 thick slices sourdough bread
  
• 4 slices Cobblestone Market Swiss cheese, RFS Item 71288
  
• 8 slices Prairie Creek Packing bacon, RFS Item 44206
  
• 16 slices Cobblestone Market Smoked Turkey, RFS Item 94950
  
• Markon Green Leaf Lettuce, RFS Item 76210
  
• Cobblestone Market Dill Pickle Spears, RFS Item 44032

Directions

1. In a large skillet, sauté onions in 1 tablespoon of butter until tender; remove and set aside.
2. Spread barbecue sauce on four slices of bread.
3. Layer each with one slice of cheese, lettuce, 1 slice of bacon (broke in half to fit), onions, 2 slices of turkey, and top with another slice of bacon.
4. Cover with remaining slices of bread.
5. In the same skillet or on a griddle, over medium-low heat, melt remaining butter as needed.
6. Grill sandwiches on both sides until golden brown and cheese is melted.
7. Add pickle spear to plate and serve.

• 24 SilverBrook chicken wings RFS Item 20374
• 3 tablespoons bourbon
• 3 tablespoons olive oil
• 1 tablespoon finely grated lemon peel
• Juice of 1 lemon (about 2 to 3 tablespoons)
• 1 cup fine, dry, unseasoned bread crumbs
• 1 tablespoon sweet Culinary Secrets Hungarian paprika RFS Item 24186
• salt and freshly ground black pepper to taste

1. Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight. 

2. Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture. Place the wings on a baking sheet and place about 4 to 5 inches from heat source under preheated broiler. Broil until crisp and golden, about 5 minutes on each side. Chicken wings serves 4 to 6.

Ingredients

• 1/2 cup Cornstarch
• 1 tsp. Culinary Secrets® Cayenne Pepper: RFS Item # 10508
• 3/4 tsp. Salt
• 1/2 tsp. Culinary Secrets® Ground White Pepper: RFS Item # 24120
• 1/2 tsp. Culinary Secrets® Regular Ground Black Pepper: RFS Item # 24108
• 3 Large Eggs – whites only
• 2 cups Coconut, shredded, sweetened
• 1-1/2 lbs. SilverBrook Clipped Chicken tenders: RFS Item # 20814
• 1 cup Spicy Apricot Dipping Sauce
• EverFry Clear Oil: RFS Item # 16198

1. Spicy Apricot Dipping Sauce
Combine 1 cup Apricot preserves, 1 tsp. Culinary Secrets® Crushed Red Pepper and 1 Tbsp. of Red wine in saucepan; heat through.
2. Mix cornstarch, Culinary Secrets® Cayenne Pepper, salt, Culinary Secrets® Ground White Pepper and Regular Grind Black Pepper in a shallow bowl; set aside.
3. Beat egg whites in medium size mixing bowl until frothy.
4. Place coconut in a shallow bowl.
5. Dredge SilverBrook chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.
6. Deep fry chicken at 350°F until cooked through, about 2 to 3 minutes.
7. Drain. Serve hot with Spicy Apricot Dipping Sauce.

Chicken Salad Wraps with Dried Cherries

Ingredients

24 cups SilverBrook Fully Cooked 1/2" Diced White Meat Chicken 
            RFS Item 61972
8 cups celery, diced
4 cups almonds, silvered
16 cups dried tart cherries
4 cups Culinary Secrets Real Mayonnaise
          RFS Item 17480
4 cups plain, non-fat yogurt
8 tsp. Culinary Secrets Whole Tarragon Leaves, crumbled
         RFS Item 24172
5 tsp. salt
Culinary Secrets Ground Black Pepper, to taste
    RFS Item 24116 (Cafe Grind, 20 Mesh)
48 Markon Ready Set Serve Clean & Trim Romaine Lettuce Leaves
    RFS Item 76205
48 San Pablo 10-inch Flour Tortillas
    RFS Item 67728

Directions

1. Combine chicken, dried cherries, celery and almonds; mix well. Whisk together mayonnaise and yogurt, pour over chicken. Add tarragon, salt and pepper. Mix well. Cover and let chill 2 to 3 hours to blend flavors.
2. Place one romaine lettuce leaf on top of each tortilla. Top with 3/4 cup chicken salad. Roll tightly and wrap in deli paper. Sandwich can be wrapped and chilled 2 hours before serving.

Yield: 36 cups chicken salad; 48 servings

Salsa Chicken Sandwich

Ingredients

1 Rich's Fully Baked French Sandwich Rolls
   RFS Item 69544
1-4 oz. SilverBrook Boneless Skinless Chicken Breast
             RFS Item 35772
2 oz. San Pablo Medium Thick n' Chunky Salsa
          RFS Item 49754
1/2 tsp. fresh cilantro, chopped
1/4 c. Markon 1/8" Fresh Shredded Lettuce
           RFS Item 70426
2 oz. roma tomatoes, oven-roasted
1 oz. Spanish onions, sauteed

Directions

Assemble all ingredients on sandwich roll and serve.

*For an extra kick, top this sandwich with melted San Pablo Pepper Jack Cheese! RFS Item 70248

Recipe and Photography courtesy of Rich Products.

Grilled Chicken with Creamy Blue Cheese Sauce

Ingredients

Cheese Sauce
3/4 cup yogurt, plain
3 ounces Cobblestone Market Cream Cheese, softened
               Order RFS Item 70082
5 Tbsp. Cobblestone Market Crumbled Bleu Cheese
             Order RFS Item 70030
2 Tbsp. green onion, chopped
1 1/2 tsp. Culinary Secrets Lemon Pepper Seasoning
                Order RFS Item 28588
1/8 tsp. salt

Chicken
4 pieces SilverBrook Boneless, Skinless Chicken Breasts
              Order RFS Item 35778
4 Tbsp. SilverBrook Grade AA Solid Unsalted Butter, melted
             Order RFS Item 73410
1 large red bell pepper, cut into 1/2" strips
salt and pepper to taste

Directions

1. Preheat gas or charcoal grill to medium heat.

2. In a small food processor, blend yogurt and cream cheese until smooth. Add blue cheese, green onion, lemon-pepper seasoning and salt. Process until just combined. Cover and chill until ready to serve.

3. Brush chicken with small about of melted butter; sprinkle with salt and pepper. Grill chicken, uncovered, over medium heat for 5 minuets. Turn and grill 7 to 10 minutes longer or until chicken juices run clear.

4. Brush red pepper strips with melted butter, grill 5 minutes or until crisp-tender.

5. Garnish chicken with grilled peppers, serve with cheese sauce.

Yield: 4 Servings

Recipe & Image: Wisconsin Milk Marketing Board, 2006

Swiss Fondue with Chicken & Vegetable Dippers

Ingredients

Chicken
1 lb. SilverBrook Boneless, Skinless Chicken Breast,
cut into 1-inch chunks - RFS Item 35778
Salt and pepper to taste

Fondue
1/4 cup SilverBrook Grade AA Salted Butter
            RFS Item 73400
1 clove garlic, minced
2 Tbsp. all-purpose flour
3/4 cup milk
1 Tbsp. Worcestershire sauce
1 tsp. Culinary Secrets Ground Mustard Seed
          RFS Item 24078
1/4 tsp. hot pepper sauce, or more to taste
1/2 cup white wine or non-alcoholic wine
12 oz. Cobblestone Market Grade A Premium
Swiss Cheese, shredded - RFS Item 70156

Accompaniments
Bread cubes, broccoli florets, blanched asparagus

Directions

1. Thread chicken onto metal or bambook skewers. Season with salt and pepper.
2. Broil chicken until cooked through - about 3 minutes per side.
3. Meanwhile, melt butter in fondue pot or medium saucepan over medium heat. Add garlic and cook two minutes. Add flour and cook one minute whisking constantly.
4. Whisk in milk, Worcestershire sauce, dry mustard and hot pepper sauce; let simmer one minute. Add wine and bring to a simmer.
5. Reduce heat to low and gradually add cheese, whisking until melted and smooth. Keep warm over a low flame.

Yield: 6 to 8 servings

Chicken Cacciatore Pizza

Ingredients

1-14" Pizza Crust
Such as Rich's 14" Parbaked Raised Edge Pizza Crust - RFS Item 62482
6-8 oz. Bountiful Harvest Pizza Sauce w/Basil (from concentrate)
           RFS Item 12084
4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat)
        RFS Item 61972
4 oz. roasted peppers and onions
2 tsp. Culinary Secrets Italian Seasoning
         RFS Item 24290
8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
        RFS Item 61676

Directions

1. Spread pizza sauce evenly over pizza crust. Sprinkle with Italian seasoning.
2. Layer cooked chicken, onions and peppers on pizza crust. Spread mozzarella cheese evenly over the top.
3. Bake until cheese is golden brown and bubbly. Cut and serve immediately.

Hot Thai Chicken Pizza

Ingredients

1-14" Pizza Crust
Such as Rich's 14" Parbaked Raised Edge Pizza Crust - RFS Item 62482
7 oz. Bountiful Harvest Oriental Vegetable Blend
        RFS Item 61468
4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat)
        RFS Item 61972
2 tsp. San Pablo Ancho Chili Seasoning
         RFS Item 25786
3 oz. szechwan sauce
8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
        RFS Item 61676

Directions

1. Spread 1/2 of mozzarella cheese over the pizza crust.
2. Thoroughly blend vegetables with Szechwan sauce and layer on top of cheese.
3. Top with cooked chicken and remaining mozzarella cheese.
4. Sprinkle with chili seasoning and bake until cheese is golden brown and bubbly. Cut and serve immediately.