No Mess Corn Flake Chicken Dippers
1/2 cup milk 2 large eggs 8 cups corn flake cereal 4 cups all purpose flour 12 Sanderson Farms Chicken tenders 1 tablespoon Low Sodium Season Salt 12 wooden lollipop sticks Prepared Honey Mustard Dipping Sauce Preheat oven to 450°F. In a small bowl, combine milk and eggs; whisk well. This is your egg wash. Crush corn flake cereal in a large re-sealable bag. Add seasoned salt and mix. Holding a tender tightly (lengthwise), push a lollipop stick into the end of each one until the stick is through the entire tender (lengthwise). Holding the skewer, dip each chicken tender into the flour until coated, followed with a dip into the egg wash, and then into corn flake mixture until completely coated. Place a wire baking rack onto a metal sheet pan. Spray wire rack with vegetable oil or nonstick cooking spray. Place the corn flake coated chicken tenders on the rack and bake for 30 minutes or until cooked through. Internal temperature of chicken should be 165 F Serve immediately with your favorite dipping sauce.
Cheesy Chicken Quesadilla Dippers
6 Sanderson Farms chicken tenders 1 tablespoon canola oil 1 ½ teaspoons adobo seasoning or any low sodium seasoned salt 4- 8 inch flour tortillas 1 cup shredded low fat Monterey Jack cheese ½ cup prepared mild tomato salsa 1 ½ cups skim milk 8 ounces processed cheese made with 2% milk Preheat gas grill or grill pan with medium heat. Preheat oven to 300° F. In a resealable bag, combine chicken tenders with canola oil and adobo seasoning. Massage chicken through the bag evenly coating the tenders with spices. Grill the chicken over medium high heat for 3 minutes per side or until chicken is cooked through. Chicken should be cooked to an internal temperature of 165°F. Remove from heat and dice. Dipping Sauce: In a small sauce pan, heat the skim milk over medium heat and whisk in the processed cheese until the mixture thickens. Once the sauce has thickened, remove from heat. Cover the cheese sauce with plastic wrap so it touches the surface of the sauce. This keeps the sauce from forming a thin film over the top. Set aside. Place tortillas on a metal sheet pan; layer half of each tortilla with shredded cheese, diced chicken, salsa, and more shredded cheese. Fold in half. Place in preheated oven and cook for 5 minutes or until the cheese is melted and the tortillas are light golden brown. Remove from oven and cut into handheld triangle pieces. Serve with low fat cheese dipping sauce. Serves 4
Sticky Fingers BBQ Pizza
3 Sanderson Farms Boneless, Skinless Chicken Breast Fillets 1 bottle (18 oz.) Barbecue sauce 3 tablespoons honey 2 cups shredded mozzarella cheese made with Skim Milk 1/2 cup drained pineapple tidbits 1 10 inch prepared pizza crust Preheat oven to 350° F. Preheat a gas grill or grill pan. In a bowl, mix the barbecue sauce and honey. Place chicken in a re-sealable bag and add half of barbecue sauce and honey mixture. Make sure to evenly coat the chicken with the barbecue sauce. Cook chicken over high heat for 4 minutes per side or until chicken is cooked, being sure to cook to an internal temperature of 165 F. Remove chicken from heat and let stand, 2-3 minutes. Cut chicken into bite size pieces. Remove pizza crust from package and spread 4 tablespoons of barbecue sauce onto the crust. Top the sauce with shredded cheese, chicken pieces, and pineapple tidbits, making sure to evenly cover the entire surface of the crust. Drizzle with the remaining barbecue sauce if you desire a pizza with more sauce. Place into preheated oven and cook for 10 minutes or until cheese is melted and crust is golden brown.
Chicken Fried Rice
1 tablespoon peanut oil 3 Sanderson Farms Boneless Skinless Chicken Breasts, diced small ½ red bell pepper, julienned ½ yellow bell pepper, julienned 1 onion, thinly sliced 1 can sliced water chestnuts 3 eggs 4 cups cooked white rice Low Sodium Soy Sauce to taste Heat a large wok or skillet over medium-high heat. When hot, add the peanut oil. Add the diced chicken once the oil is very hot. Sauté chicken until it is partially cooked. Keeping the chicken in the center of the pan / wok, add the bell pepper and onion along the outside edges of the chicken forming a ring around the chicken. Allow chicken to continue cooking until cooked through (internal temperature of 165 F). Once chicken pieces are cooked through, stir the pepper, onion, and chicken mixture until blended then spread the mixture around the outside edges of the wok/pan again, forming a ring. Crack the eggs into the center of the ring and stir to scramble but keep the other ingredients separated from the eggs until the eggs are thoroughly cooked.. Once the eggs are cooked, reduce the heat to low. Spoon the cooked white rice over the egg and chicken mixture and sprinkle with soy sauce until the rice is golden brown. Continue stirring all ingredients over low heat until mixed well and heated throughout. Yield: 6 servings
Chicken Sloppy Joe Sandwiches
3 Sanderson Farms Boneless, Skinless Chicken Breast Fillets, diced small 1/4 cup chopped onion 1/2 cup no-salt-added ketchup 3 tablespoons barbecue sauce 1 tablespoon prepared mustard 1 tablespoon vinegar 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon celery seed 1/4 teaspoon black pepper 6 seeded hamburger buns Salt and pepper to taste In a nonstick skillet, cook the diced chicken and onion for 5 minutes or until fully cooked. Add ketchup, barbecue sauce, mustard, vinegar, Worcestershire sauce, celery seed and black pepper; simmer for 10 minutes, stirring occasionally. Serve on buns. Serves 6
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