8 six oz pieces Personal Gourmet natural chicken1 tablespoon Dijon mustard1 tablespoon oil1 teaspoon butter1/3 cup milksalt and pepper3/4 cup 35% cream
Coat chicken pieces generously with mustard. In a large skillet, heat oil, melt butter and cook chicken pieces until golden. De-grease skillet then pour milk into skillet, season to taste.
Reduce heat to lowest setting and cook chicken until meat detaches easily at the touch of the fork.
Stir in the cream, heat for a few minutes and serve.
4 PERSONAL GOURMET’S 6OZ BONELESS CHICKEN BREASTS
1 TBSP COOKING OIL
1 GARLIC CLOVE, CRUSHED
3 TBSP HONEY
4 TBSP FRESH ORANGE JUICE
1 ORANGE, PEELED AND SEGMENTED
2 TBSP SOY SAUCE
FLAT LEAF PARSLEY, TO GARNISH
BAKED POTATOES AND MIXED SALAD TO SERVE
PREHEAT OVEN TO 375’
PLACE THE CHICKEN BREASTS IN A SHALLOW ROASTING PAN AND SET ASIDE
HEAT THE OIL IN A SMALL PAN AND FRY THE SCALLIONS AND GARLIC UNTIL SOFTENED.
ADD THE HONEY, ORANGE JUICE, ORANGE SEGMENTS AND SOY SAUCE TO THE PAN, STIRRING WELL UNTIL THE HONEY IS DISOLVED.
POUR OVER THE CHICKEN, AND BAKE UNCOVERED FOR ABOUT 45 MIN. (FROM FROZEN OR 25 MIN. FROM THAWED), BASTING ONCE OR TWICE UNTIL THE CHICKEN IS COOKED.
GARNISH WITH PARSLEY
Add remaining 1 tablespoon of olive oil to the pan and heat until hot but not smoking. Add the onion and squash and cook until just soft. Stir in the garlic and mushrooms. Cook until vegetables are crisp tender about 5 minutes. Stir in the red peppers and chopped tomatoes and cook until most of the liquid has evaporated. Using a slotted spoon, remove the vegetables to a bowl.
To the same pan, add the marinara sauce, 1/2 cup of reserved tomato juices, tomato paste, and red wine vinegar. Bring to a boil and reduce the heat to medium low. Return the chicken breasts to the pan and cook until chicken is no longer pink, about 10 minutes. Just before chicken is done, return the vegetables with the freshly chopped herbs to the pan and heat through.
Transfer chicken and vegetables to a serving platter.