Brand Type: Prime

Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

Portions

Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Breast Slices
  • 2bunches flat leaf parsley, washed and stems removed*
  • ½lemon, juiced
  • ½cup good quality olive oil + more
  • 3cloves garlic, crushed
  • 1tsp capers
  • 6 – 8large basil leaves, washed
  • 2tbsp white wine vinegar
  • Crushed red chili – optional
  • 454g baby potatoes, boiled until softened
  • 255g cherry tomatoes, halved
  • Parmesan cheese, freshly grated
  • Salt
  • Pepper
  • *Makes about 1 1/4 cups of salsa verde
  1. Pre-heat grill to medium high heat. 
  2. Place parsley, lemon juice, olive oil, garlic, capers, basil, vinegar and chili pepper (if using) in the base of a food processor. Pulse on high until just combined. Season to taste. Add a little more olive oil if mixture is too firm. Adjust seasoning to your preference. 
  3. Using a rubber spatula remove salsa into a container and drizzle a little more olive oil over the top. Cover and allow to sit at room temperature before using.
  4. Lightly season chicken with salt and pepper. 
  5. Grill chicken for about 3 minutes per side or until an internal temperature of 165˚F is reached. 
  6. Place tomatoes and warm potatoes in a large bowl. Drizzle with a little olive oil and parmesan cheese. 
  7. Spoon vegetables onto a large platter. Place chicken over top and spoon salsa verde over the chicken. Serve family style. 
Tips icon

Make the salsa verde ahead so the flavors have time to really meld and mellow. Use as a condiment on pork, chicken burgers, kabobs or even on eggs.

Best served at room temperature – keep any leftovers in an airtight container refrigerated for up to 3 days.

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Hawaiian Mochiko Fried Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

Portions

Hawaiian Mochiko Fried Chicken

  • Ingredients

  • Preparation

  1. In a large bowl whisk together flour, corn starch, sugar, soya sauce, eggs, garlic, green onions and cayenne if using. 
  2. Place chicken in a large zip lock bag and pour marinade over top. Massage bag to coat well. Refrigerate for at least 8 hours or overnight.
  3. Using a deep pot, cast iron skillet or nonstick skillet heat enough oil to be able to submerge small pieces of chicken. 
  4. Bring oil to medium high heat or using a candy thermometer heat to 375˚F. 
  5. Using tongs shake chicken free of excess marinade. Working in small batches fry chicken for about 6 minutes or until golden brown and cooked to an internal temperature of 165°F. 
  6. Remove onto a paper towel lined plate and repeat with remaining chicken. 
  7. Serve chicken over top of rice or with a creamy macaroni salad. Garnish with additional green onions.
Tips icon

Try using Maple Leaf Prime® Raised Without Antibiotics boneless skinless chicken thighs! 

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Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30-32

Minutes

Serves
Portions icon

4

burgers

Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised Without Antibiotics Ground Chicken
  • 3tbsp chopped shallots
  • 2tsp ginger, minced
  • 1tsp garlic, minced
  • 1tsp soya sauce
  • ½tsp fish sauce
  • 2tbsp thai basil or basil, minced
  • 2tbsp green onion, minced
  • 1tsp sugar
  • 1tbsp jalapeno, seeded and minced
  • Zest of 1 lime
  • 4sesame seed buns, split and grilled


    • Rainbow slaw:

  • ½cup purple cabbage, thinly sliced
  • 1cup carrot ribbons
  • ¼of small red pepper, thinly sliced
  • 1tbsp cilantro, minced
  • 1tbsp olive oil
  • 2tsp honey
  • 1 ½tbsp seasoned rice wine vinegar


    • Spicy Mayo:

  • 8tbsp Mayonnaise
  • 1tbsp sriracha sauce or sambal
  • Garnish: 4 cucumber ribbons
  1. Preheat grill to medium high heat. 
  2. Mix all the ingredients for the burger together. 
  3. Hand form them into 4 equal burger patties. 
  4. Grill for 4 to 5 minutes per side or until an internal temperature of 165˚F is reached.
  5. Mix mayonnaise and sriracha in a small bowl and set aside.
  6. Meanwhile, in a large bowl combine all the ingredients for the slaw. Toss well to coat. Make slaw just before serving so the cabbage does not bleed into the whole salad discoloring it. 
  7. Divide and spread spicy mayo onto the base of each bun followed by chicken burger, slaw, cucumber ribbon and top of bun. Serve immediately.
Tips icon

Place burgers in freezer once formed into patties for about 15 minutes. This helps to work with them better as mixture tends to be sticky. 

*Complete the meal – serve with coconut scented jasmine rice or kettle chips.

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Cold Summer Chicken Picnic Basket

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30 to 40

Minutes

Serves
Portions icon

4 to 5

Portions

Cold Summer Chicken Picnic Basket

  • Ingredients

  • Preparation

  • 2pkg 800g Maple Leaf Prime® Raised without Antibiotics Classic Buffalo Wings, prepared per package directions – sauce reserved or discarded

    • OR

  • 1Pkg Maple Leaf Prime® Raised without Antibiotics Chicken Drumettes & Winglettes + 1 tbsp veg oil + 2 ½ tbsp southern style seasoning
  • 10wedges watermelon, chilled 
  • 10Buttermilk Biscuits, prepared brushed with garlic butter
  • 1Lcontainer Iced Tea, chilled


    • Super Simple Creamy Potato Salad with Bacon

  • 185g pkg Maple Leaf® Ready Crisp® Bacon
  • 4-5large yellow potatoes, cubed, boiled till soft, drained and cooled
  • 4large hardboiled eggs, cooled and grated
  • 2large celery stalks, diced
  • 1small onion, diced
  • 1cup mayonnaise
  • Salt
  • Pepper
  • Paprika – optional
  • Method – Mix all ingredients together in a large bowl and combine well. Garnish with a sprinkle of paprika and chill.


    • Great Caesar Coleslaw

  • 1397g pkg shredded coleslaw, prepared
  • ½cup Caesar salad dressing, prepared
  • 1tbsp lemon juice
  • Parmesan cheese, garnish
  • Method – Mix all ingredients together in a large bowl. Garnish with parmesan cheese.

If using Maple Leaf Prime® Raised without Antibiotics Classic Buffalo Wings prepare per package directions. Omit sauces. Place in an airtight container and chill until use.

If using Maple Leaf Prime® Raised without Antibiotics Fresh Drumettes and Winglettes – Preheat oven to 450˚F. Toss wings with oil and seasoning. Place wings on a parchment lined baking sheet in a single layer. Bake for 20 to 25 minutes. Allow to cool. Place in an airtight container and chill until use.

Tips icon

Place all items in resealable containers and pack in a cooler chest or picnic basket. Make it fun! Pack a backpack with a blanket and reusable swell cups, cutlery and plates. There won’t be any leftovers at this picnic!

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Saucy Family Style BBQ Chicken with Bacon Wrapped Asparagus Bundles

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

Portions

Saucy Family Style BBQ Chicken with Bacon Wrapped Asparagus Bundles

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with BBQ sauce. Set aside.
  3. On a clean surface, lay 2 slices of bacon slightly over-lapping and roll 4 asparagus spears tightly into bundles.
  4. Brush a scant amount of BBQ sauce onto the bacon only of each asparagus roll. Repeat with remaining ingredients.
  5. Grill chicken 7 to 9 minutes per side or until a temperature of 165°F is reached.
  6. Place asparagus bundles onto grill seam side down.
  7. Grill 1 to 2 minutes per side until bacon is crisped and asparagus is warmed through. 8. Garnish bundles with a sprinkle of parmesan cheese and a squeeze of lemon juice if using.
Tips icon

Complete the meal by serving with butter roasted baby potatoes and grilled garlic toast.

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Chicken Marinades 4 Ways

  • Ingredients

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Caribbean Jerk Chicken with Mango Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Portions

Caribbean Jerk Chicken with Mango Salad

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime® Raised without Antibiotics boneless skinless chicken breasts, cut into cubes
  • 1tbsp vegetable oil onion, diced
  • 3tbsp mild Jerk marinade, prepared
  • 1tbsp ketchup
  • ½tbsp soya sauce
  • 2cloves garlic, minced
  • Salt
  • Pepper
  • Plantain chips or banana chips – optional

    • Mango Salad:

  • 2large ripe mangos, small dice
  • ½cup red pepper, small dice
  • 3tbsp red onion, minced
  • Juice 1 lime
  • ½tbsp honey
  • Salt
  • Pepper
  • Cilantro – optional
  1. In a large bowl mix together jerk marinade, ketchup, soya sauce, garlic, salt and pepper.
  2. Add diced chicken and toss well to coat.
  3. Heat oil in a large nonstick skillet over medium high heat.
  4. Cook chicken for 5 to 6 minutes.
  5. Add onions and continue cooking for 3 to 4 minutes longer until onions are softened and chicken has browned and cooked through.


Mango Salad:

  1. In a medium bowl whisk together lime juice, honey and season with salt and pepper.
  2. Add in remaining ingredients and toss well to coat. Stir in cilantro if using.
  3. Serve with chicken over coconut rice and spoon salad over chicken. Garnish with chips if using.
Tips icon

Alternative recipe idea! Make the same marinade. Use 6 Maple Leaf Prime® Raised without Antibiotics boneless skinless chicken thighs. Grill until cooked through. Place thighs on a bun and top with salad and a squeeze of mayo!

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Honey Butter Roasted Chicken with Rainbow Carrots

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

3 to 4

servings

Honey Butter Roasted Chicken with Rainbow Carrots

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime® Raised Without Antibiotics Whole Chicken
  • 1stick salted churned butter sticks, softened
  • 2tbsp Sicilian extra virgin olive oil
  • 4tbsp pure liquid honey
  • 1.5lbs organic rainbow carrots, peeled and cut in half lengthwise
  • 4Shallots, peeled and halved
  • 1lemon, quartered
  • 4sprigs rosemary, fresh
  • 4-6clusters of thyme
  • Salt
  • Pepper
  1. Preheat oven to 375 degrees.
  2. Using a hand mixer or food processor, beat butter, honey and olive oil until blended and fluffy. Set aside.
  3. Stuff the cavity of the chicken with 3 quarters of the lemon and half the herbs. Spread 3/4 of the honey butter onto the chicken including carefully adding some under the skin on the breast.
  4. Place chicken into a large roasting pan. Place vegetable around the chicken with remaining herbs. Squeeze the remaining wedge of lemon over the vegetables. Spoon remaining butter over vegetables and season everything generously with salt and pepper. Loosely tent only the chicken with tin foil. Roast for 45 minutes.
  5. Remove foil and cook for 5-10 minutes longer basting as you go or until chicken is golden brown and an internal temperature of 165 degrees is reached.
  6. Allow chicken to rest for about 5 to 10 minutes once removed from oven. Remove lemon and herbs from cavity and discard. Slice and serve immediately with vegetables.
Tips icon

Serve with red skin mashed potatoes from the kitchen at Longo’s.

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Deluxe Chicken Ham and Swiss Burger

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

Deluxe Chicken Ham and Swiss Burger

  • Ingredients

  • Preparation

  1. Cook burgers per package directions. Remove from oven and set oven to broil.
  2. Top each burger with a slice of ham slightly folded over followed by cheese.
  3. Broil for about 2 mins or until cheese has melted and turned golden. Spread mustard on to base of each bun.
  4. Place burger over top followed tomato and remaining bun. Serve immediately.
Tips icon

Serve with sweet potato fries.

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