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Parmesan ChicNSteakes Bake

INGREDIENTS: 4 Market Day ChicNSteakes breast
1 (28 oz.) can whole peeled tomatoes, drained
4 cloves crushed garlic
½ teaspoon crushed red pepper flakes (optional)
2 tablespoons olive oil
1 oz Parmesan, plus about 2 tablespoons for garnish
½ cup parsley or basil, coarsely chopped (optional)
Kosher salt
Freshly ground pepper

PREPARATIONS:
Pre-heat oven to 425ºF. Slice the can tomatoes in half crosswise and place in a 9 X 13 baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt & pepper.
- Season ChicNSteakes with salt and pepper and nestle into baking dish. Drizzle the olive oil and bake until chicken breasts are about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate or sprinkle Parmesan over chicken.
-Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
-Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with Parmesan.


ChicNSteakes Piccata

INGREDIENTS:
⅓ cup flour (gluten-free flour is optional)
4 tablespoons butter
4 tablespoons olive oil
½ cup chicken stock or dry white wine
2 tablespoons lemon juice
2 tablespoons chopped shallots
3 cloves minced garlic
2 tablespoons drained capers
2 tablespoons fresh chopped parsley

INSTRUCTIONS:Place each ChicNSteakes between a plastic wrap and lightly pound it to ¼ inch thickness. Season both sides of chicken with salt & pepper. Place flour in a shallow dish, and dip chicken breasts into flour to coat, shake off excess.

Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium high heat. Add chicken (in batches if necessary) to the skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a platter; cover with foil to keep warm.

Add remaining 2 Tbsp olive oil, chicken stock (or white wine), lemon juice, shallots and minced garlic to the skillet. Boil until the sauce thickens slightly, about 2 minutes. Stir in capers and remaining 2 Tbsp butter.

Plate the chicken and pour the lemon piccata sauce over the chicken. Sprinkle with parsley.

IRISH CHICKEN STEW - Great for St. Patrick's Day!

INGREDIENTS:

6 Market Day ChicNSteakes breast, thawed

3 cups chicken bone broth

2 large carrots, peeled and sliced in coins

1 stalk celery, chopped

3 cloves garlic, minced

1 tablespoon all-purpose flour

2 tablespoons butter

3 sprigs fresh thyme

1 bay leaf

¾ pound baby potatoes, quartered

Kosher salt

Fresh ground black pepper

Fresh chopped parsley for garnish

PREPARATIONS:

In large pot over medium heat, melt butter. Add carrots, peas and celery and season with salt and pepper. Cook, stirring often, until veggies are tender, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds.

Add flour and stir until veggies are coated, then add ChicNSteakes, thyme, bay leaf, potatoes and broth. Bring mixture to a simmer and cook until the chicken is no longer pink, and potatoes are tender, about 15 minutes.

Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken breast into small pieces and return to pot.

Garnish with parsley before serving.

Teriyaki Glazed ChicNSteakes

INGREDIENTS:
GLAZING SAUCE ½ cup soy sauce
​¼ cup rice wine vinegar
3 Tablespoons dry sherry
​1 ½ Tablespoons finely chopped fresh ginger
3 Tablespoons brown sugar
SERVE WITH RICE AND BROCCOLI

INGREDIENTS:

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced mushrooms
INSTRUCTIONS:
  In a 1-quart nonreactive saucepan, combine the soy, rice wine vinegar, sherry, ginger, and brown sugar. Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain, discard the solids, and let cool completely.
  Rinse the chicken and pat dry. Place the chicken between two sheets of plastic wrap and pound to an even thickness of ½ inch with a flat mallet. Put the flattened ChicNSteakes in a resealable plastic bag and pour half the teriyaki marinade over them. Press the air out and let marinate for 15 minutes at room temperature. Reserve and refrigerate the remaining marinade in a glass storage jar (it will keep refrigerated for up to 2 weeks).
  Place the oven rack in center and preheat oven on broil setting, keeping door ajar. Place the broiling pan in the drip tray so that the flattened chicken breast halves will be about 1 inch from the upper element. Add 1⁄4 cup of water to the drip tray and arrange the chicken on the broiling pan. Broil with the door ajar, about 6 to 8 minutes. Turn chicken and continue cooking until juices run clear, about 6 to 8 minutes longer. (Internal temperature of chicken should be 170ºF.)

ChicNSteakes Marsala

INSTRUCTIONS:
 
  In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
 
  In a large skillet, melt butter in oil over medium heat. Place ChicNSteakes in the pan, and lightly brown. Turn over ChicNSteakes, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer 10 minutes, turning once, until no longer pink and juices run clear.

Market Day® Home Style
Chicken Tenders Parmesan


INGREDIENTS:

6 Market Day® Home Style Chicken Tenders, 1/2 C. mozzarella cheese, 1/2 C. spaghetti sauce or pizza sauce (plus extra for serving if desired), Fresh Basil (optional), Parmesan cheese (optional)

DIRECTIONS:

1. Bake chicken tenders as directed on the Market Day label.

2. Remove from oven, spoon 1 tablespoon of sauce over each piece of chicken and top with grated mozzarella cheese.

3. Return to oven and bake until cheese is melted and bubbly (3 to 5 minutes).

4. Place serving on plates and sprinkle fresh basil, top with extra sauce and Parmesan cheese as desired AND ENJOY!

Krabbycakes® Heirloom Tomato Salad


INGREDIENTS

2 Krabbycakes®, 1 Heirloom Tomato, 1/4 Cup Creamy Gorgonzola ,1/2 Cup Micro Greens, 1 Ounce Balsamic Honey (1/8 Cup Honey, 1.5 Teaspoons Balsamic Vinegar, 1 Tablespoon Warm Water)


DIRECTIONS

1. Fry or bake the Junior Krabbycakes® according t the package directions to 165°F internal temperature.

 

2. Dress the micro greens lightly in the balsamic honey and placed on top of the Krabbycakes®.

 

3. The tomatoes are arranged in an aesthetically pleasing manner and garnished with the Gorgonzola and drizzled with the balsamic honey glaze.

 

Source: https://www.kpseafood.com/recipes/krabbycakes-heirloom-tomato-salad-gorgonzola-balsamic-honey-mixed-micro-greens/