It’s time to light the candles, turn on the soft music and warm your loved one’s heart and stomach with one of these easy, but elegant, chicken dinners. We’re sending you some of our favorite, award-winning recipes just in time for Valentine’s Day. We hope you'll enjoy making these special dishes, which won’t require you to spend all day in the kitchen, but will taste like you did!
› Almond Crusted Chicken with Asparagus Spears
› Inside Out Chicken Cordon Bleu
› Plum Spicy Chicken
› Fresh Pilgrim's Pride Chicken
Submitted by:
Janet Heiserman
4 Servings
4 Pilgrim’s Pride boneless, skinless split chicken breasts
Seasoned salt and freshly ground pepper to taste
1 cup plain dry bread crumbs
1 cup honey roasted almonds, finely chopped
1/2 cup all-purpose flour
2 eggs, beaten
3 tablespoons olive oil
3 tablespoons butter
12 fresh asparagus spears
12 slices bacon
Honey Mustard Sauce
1 cup mayonnaise
1/2 cup honey
1/4 cup Dijon mustard
Variation
If honey roasted almonds are unavailable, roasted almonds may be substituted.
Directions
Place chicken breasts between sheets of plastic wrap and pound with meat mallet to even thickness, about 1/2-inch. Season with Seasoned salt and pepper. Combine bread crumbs with almonds in shallow bowl. Place flour and beaten eggs in two separate shallow bowls. Dredge each chicken breast in flour, then egg, then bread crumb mixture, shaking off excess.
Place olive oil and butter in large sauté pan and heat on medium until butter is melted and hot. Add chicken breasts and sauté until just done and no longer pink inside (internal temperature of 160° F on meat thermometer), turning once and watching carefully to prevent over browning. Remove, drain on paper towels, and set aside to keep warm.
Snap off and discard woody bases from fresh asparagus. Wrap 1 strip of bacon in spiral fashion around each asparagus spear to enclose. Secure with toothpicks. Sauté asparagus in a medium skillet until bacon is browned on all sides. Remove and drain on paper towels.
To prepare Honey Mustard Sauce combine all ingredients and whisk to blend well.
To serve, place chicken breasts on platter, top each with three asparagus spears and drizzle with sauce, or serve sauce separately. If desired, garnish with additional almonds.
Submitted by:
Adele Solazzo
Clearwater, FL
4 Servings
4 pound Pilgrim’s Pride boneless, skinless split chicken breasts
1/4 pound Monterey Jack or Swiss Cheese, sliced
1/2 pound thinly sliced prosciutto* or thinly sliced ham
5 tablespoons butter, divided
1/4 pound fresh mushrooms, sliced
1/4 teaspoon sage
Salt and pepper to taste
1 cup heavy cream
*Available at Italian delis or at the deli of your supermarket.
Directions
Flatten chicken breasts to about 1/4-inch thickness by pounding with a meat mallet. Place a slice of cheese over each piece of chicken. Wrap completely with prosciutto or ham.
Melt 2 tablespoons of butter in a medium skillet and sauté mushrooms until limp; remove and set aside. Add remaining 3 tablespoons butter to skillet;
melt and add sage, salt and pepper. Quickly cook chicken breasts until outside wrapping becomes slightly brown and crusty. Reduce heat and slowly add cream. Do not allow to boil. Stir in mushrooms and simmer 3 to 5 minutes more. Serve immediately.
Submitted by:
Janice Elder
Charlotte, NC
4 Servings
4 Pilgrim’s Pride boneless, skinless split chicken breasts
1/4 cup all-purpose flour
2 teaspoons Spice Islands® ground ginger
1/2 teaspoon Spice Islands® garlic salt
1/2 teaspoon Spice Islands® ground red pepper (cayenne)
2 tablespoons vegetable oil
1 jar (8 ounces) plum sauce (about 3/4 cup)
1/4 cup hot Chinese mustard
2 tablespoons sesame seeds, lightly toasted
2 tablespoons finely chopped green onions
Directions
Rinse chicken breasts and pat dry. Combine flour, ginger, garlic salt and red pepper; sprinkle over all sides of chicken, covering lightly, but completely.
Heat oil in a large skillet over medium heat. When hot, add chicken and cook until golden and done, about 10 minutes, turning once. Remove chicken and
set aside to drain.
Combine plum sauce and mustard in a small saucepan and heat over medium heat until hot. Place chicken on serving dish and brush generously with plum mixture. Sprinkle with sesame seeds and green onions.
You can buy fresh Pilgrim’s Pride boneless skinless chicken breasts for these recipes at many of the nation’s top supermarkets. Click here to find a retailer near you.
Click here to add a friend to the recipe newsletter email list.
Tell us how your special romantic dinner went and we’ll share the best stories
in next month’s newsletter. Remember great tasting chicken should have a prominent
role in the story. Please send your story to us at recipe@pilgrimspride.com and
remember to include your name, address and where you buy Pilgrim’s Pride chicken.
As always, Pilgrim's Pride is proud to offer the finest, freshest chicken products on the market. We work tirelessly to ensure our products meet the toughest quality standards — those of your family. If you are ever unhappy with any of our products, please let us know by calling our customer relations line at 800-683-1968.
Thanks for your continued support and have a Happy Valentine's Day!
Pilgrim’s Pride • 4845 US Hwy 271 North • Pittsburg, TX 75686
1-800-683-1968 • www.pilgrimspride.com • info@pilgrimspride.com