Penzeys Tender Chicken Breast And Veggies Recipes

PENZEY'S TENDER CHICKEN

Steps:

• Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
• Heat on high and cover.
• When a simmer is reached, turn down to med-low.
• Shake pot so that chicken doesn't stick.
• Cook for 15 minutes, turning once.
• Cook pasta.
• Remove chicken to plates.
• Turn heat to high for 2- 3 minutes to reduce cooking liquid.
• Drain pasta and place on plates with chicken.
• Add other half of shallots to reduce liquid, and pour over plates.

PENZEY'S TENDER CHICKEN BREAST AND VEGGIES

Steps:

• Rinse chicken and pat dry; slice if desired.
• Season with pepper, garlic, ginger and salt.
• Heat 1 T olive oil over med-high heat in a large heavy pan.
• Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
• Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
• Return the pan to med-high heat and add remaining 1 T of olive oil.
• When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
• Divide the veggies between two plates (or more) with chicken and freshly cooked rice.

PENZEYS TANDOORI-STYLE GRILLED CHICKEN

Steps:

• Combine everything in a zip-lock bag and marinate in the refrigerator for 2-6 hours.
• Grill or cook in oven.
• If using oven; brown chicken in oven-proof pan and transfer pan to 350 degree Farenheit oven. Cook for 11-13 minutes.
• Enjoy!

PENZEYS CHICKEN CHILI

Steps:

• Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
• Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
• , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
• Start with less than you think you want, you can always add more.
• Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
• Taste and add extra spices as desired.
• Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.

BAKED CHICKEN BREASTS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN AND VEGGIES WITH RASPBERRY ENLIGHTENMENT

Steps:

• Rinse chicken, pat dry.
• Combine pepper, garlic, ginger and salt. Season chicken on both sides with this mixture.
• Heat 1Tbsp oil over medium-high heat in large heavy pan.
• Cook chicken about 5 minutes per side (or until browned on each side and cooked through).
• Just before removing chicken from pan, drizzle with 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment. Turn chicken to coat, then remove to a plate, tent with foil and let rest.
• Return pan to medium-high, add remaining 1Tbsp of oil.
• Add veggies to pan and saute until done (about 5 min for crisp or 8 for fairly soft).
• When veggies are cooked, add remaining 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment and toss to glaze.
• To plate, put 1 cup of rice on each plate, top with a chicken breast and half the veggies. (If desired, drizzle a little extra soy sauce on the rice).

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)

Steps:

• FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g