Chicken Recipes

From your friendly Watkins Associate:
Michelle Klimchuk #336326
www.productsof1868.com

February Chicken Features

From Your Independent Watkins Consultant

Spinach Stuffed Chicken Breasts

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 cup (4 ounces) shredded Swiss cheese

3/4 cup ricotta cheese

1/3 cup grated Parmesan cheese

3 tablespoons finely chopped onion

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon Watkins Nutmeg

1/4 teaspoon Watkins Pepper

6 bone-in chicken breast halves (8 ounces each)

2 tablespoons olive oil

1 teaspoon Watkins Paprika

1/2 teaspoon Watkins Oregano

1/2 teaspoon Watkins Thyme

Additional paprika, optional

In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture.

Place chicken skin side up in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired.

Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer inserted into the breast meat reads 170° and juices run clear. Yield: 6 servings.

Rosemary Chicken Breasts

1 can (14-1/2 ounces) chicken broth,

3 garlic cloves, minced

1 teaspoon Watkins Rosemary

1 tablespoon Watkins Grapeseed Oil, Original Flavor

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon Watkins Pepper

6 boneless skinless chicken breast halves

1 cup uncooked long grain rice

1/2 cup water

10 asparagus spears, blanched and cut into pieces

1 teaspoon Watkins Lemon Peel

1 teaspoon Watkins Lemon Pepper

1/2 teaspoon salt, optional

In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour.

In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes.

Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon peel, lemon-pepper and salt if desired.

Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice. Yield: 6 servings.

Baked Chicken Fajitas

1 pound boneless skinless chicken breasts, cut into thin strips

1 can (14-1/2 ounces) diced tomatoes and green chilies, drained

1 medium onion, cut into thin strips

1 medium green pepper, cut into thin strips

1 medium sweet red pepper, cut into thin strips

2 tablespoons Watkins Grapeseed Oil, Original Flavor

2 teaspoons Watkins Chili Powder

2 teaspoons Watkins Cumin

1/4 teaspoon salt

12 flour tortillas (6 inches), warmed

In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.

Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.