recipes[`chicken meatball calzones`] = {'description': `Take your tastebuds to the big boot in the Mediterranean with this Italian-inspired Chicken Meatball Calzone, part of our "Global Cuisine" series with the Grill Dads.`, 'directions': [], 'ingredients': [ ] };

recipes[`yakitori chicken`] = {'description': `Explore Asia through your taste buds with our Asian-inspired Yakitori Chicken. Part of our “Global Cuisine” series with The Grill Dads, this recipe is crispy, crunchy and delicious! `, 'directions': [], 'ingredients': [ ] };

recipes[`peri peri grilled chicken`] = {'description': `Make it fiery. Make it a victory meal with this African-inspired Chicken Peri Peri recipe from our "Global Cuisine" Grill Dads series.`, 'directions': [], 'ingredients': [ ] };

recipes[`spatchcock polynesian chicken`] = {'description': `As part of our “Global Cuisine” series with The Grill Dads, enjoy this Polynesian-inspired Spatchcock Polynesian Chicken with the entire family. The rub might be dry, but this Chicken Spatchcock Polynesian is going to be juicy.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken chilaquiles verdes`] = {'description': `Get the crowd going with these Mexican-inspired Chicken Chilaquiles. Make it spicy with our "Global Cuisine" Grill Dads series. `, 'directions': [], 'ingredients': [ ] };

recipes[`spice rubbed chicken breast tacos`] = {'description': `Chef Kevin Rathbun's tacos are perfect for any night... not just Tuesday's! Check out our other grilling favorites in our "Backyard Bash" series by Kevin Rathbun/Atlanta Eats.`, 'directions': [`Heat the grill to high.`, `Prep the vegetables. Brush the poblanos and onions with oil and season with salt and pepper. `, `Place the chiles and onions on the grill. `, `For the onions, cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the barbeque sauce during the last few minutes. Most of the skin should come off on the grill. If not, take off when onions come off the grill.`, `For the chiles, cook until they are charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. `, `Once vegetables are cooked, whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl to make the chicken rub mixture. `, `Season the top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing. `, `Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole. `, `*Have some extra time to prep? Try making our home-made slaw and guac! `], 'ingredients': [ `Directions: Combine the following ingredients in a medium bowl and season with salt and pepper. `, `2 ripe Hass avocados, peeled, pitted and diced 1 poblano chile, roasted, seeded, peeled, and diced `, `1/4 cup finely diced red onion `, `2 scallions, finely chopped `, `2 fresh limes `, `1/2 cup chopped fresh cilantro leaves 2 tablespoons canola oil `, `1/2 teaspoon salt`, `1/2 teaspoon pepper``Directions: Whisk together mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving. `, `3/4 cup mayonnaise `, `2 tablespoons sugar `, `1 teaspoon celery seed `, `3 tablespoons apple-cider vinegar `, `½ teaspoon salt `, `½ teaspoon freshly ground black pepper `, `1 small head cabbage, cored, finely shredded 2 carrots, finely shredded `, `1/2 small red onion, thinly sliced `, `3 scallions, thinly sliced on the diagonal ` ] };

recipes[`grilled chicken thighs with rice and asparagus`] = {'description': `Chef Kevin Rathbun has reinvented a traditional dinner staple with this dish. To make it even better, serve with rice and asparagus. Check out our other grilling favorites in our "Backyard Bash" series by Kevin Rathbun/Atlanta Eats.`, 'directions': [], 'ingredients': [ ] };

recipes[`spicy chicken wings`] = {'description': `Make sure you have plenty of blue cheese around because Chef Kevin Rathbun's spicy chicken wings bring the heat! Serve with carrots and celery for the perfect gameday treat. Check out our other grilling favorites in our "Backyard Bash" series by Kevin Rathbun/Atlanta Eats.`, 'directions': [], 'ingredients': [ ] };

recipes[`orange miso glazed chicken`] = {'description': `Try something new for dinner tonight, like Chef Kevin Rathbun's Orange Miso Glazed Chicken with Asian Soba Noodle Salad. Check out our other grilling favorites in our "Backyard Bash" series by Kevin Rathbun/Atlanta Eats.`, 'directions': [], 'ingredients': [ ] };

recipes[`grilled yucatan chicken skewers`] = {'description': `Looking for a new dinner favorite? This dish is perfect for the summer time, grilling time, or any time you're looking for flavor. Check out our other grilling favorites in our "Backyard Bash" series by Kevin Rathbun/Atlanta Eats.`, 'directions': [], 'ingredients': [ ] };

recipes[`tuscan chicken and pasta`] = {'description': `Craving chicken and a hearty pasta dish tonight? Start this flavorful recipe by lightly browning your chicken with a smidge of olive oil and then add in fresh vegetable and fettuccine. Mix it up with a variety of pastas for something new every meal.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken reuben sandwiches`] = {'description': `It’s a deli classic with chicken, and in case you’re wondering, yes, it was “invented” in America!`, 'directions': [], 'ingredients': [ ] };

recipes[`barbecue pulled chicken sliders`] = {'description': `These family friendly sandwiches may be small but their flavor is huge. Ready in just 40 minutes and feeding 6 people, they are the perfect dinner for the whole family. `, 'directions': [], 'ingredients': [ ] };

recipes[`chicken paillard`] = {'description': `This dish is a quick and easy weeknight meal. It's also great for a fancy dinner. Or with pasta, a salad, or as a sandwich. Basically, this dish has it all. `, 'directions': [], 'ingredients': [ ] };

recipes[`chicken cordon bleu sandwiches`] = {'description': `Enjoy a delicious sandwich with a French flair. Great for a weeknight or any night!`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken and pineapple kabobs`] = {'description': `One bite of our tender chicken, sweet pineapple and smoky bacon and you’ll become an instant fan. `, 'directions': [], 'ingredients': [ ] };

recipes[`creamy chicken pasta`] = {'description': `Bring the taste of Italy into your home with this easy dish. Just mix our chicken breasts with linguine and add some Italian flare to create a hearty meal the whole family will enjoy.`, 'directions': [`Cook pasta in an 8-quart stockpot according to package directions omitting the salt.`, `Cook bacon in a 5 quart sauce pot over medium-high heat until evenly browned. Remove bacon with slotted spoon; drain on paper towels.`, `Season chicken with salt and black pepper.`, `Add chicken to bacon drippings and cook for 5 minutes or until chicken reaches an internal temperature of 165°F.`, `Add chicken broth, milk, cream cheese, Parmesan cheese, garlic powder and peas. Cook on medium heat for 5 minutes or until cream cheese has completely melted.`, `Combine the cooked linguine with the chicken.`, `Stir and serve.`], 'ingredients': [ `2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, cut crosswise at an angle, ¼-inch thick`, `8 ounces dry linguine`, `6 Slices of bacon cut into ½ inch pieces`, `½ teaspoon salt`, `¼ teaspoon black pepper`, `1 ¾ cup low sodium chicken broth`, `1 cup whole milk`, `8 ounces cream cheese, cubed`, `1 cup Parmesan cheese`, `1 teaspoon garlic powder`, `1 cup frozen green peas` ] };

recipes[`cajun spiced roasted chicken with potatoes and corn`] = {'description': `With chicken that is tender, full of flavor, and spiced just right, you can’t help but share with your loved ones. `, 'directions': [], 'ingredients': [ ] };

recipes[`pot roasted chicken`] = {'description': `This hearty family meal is made all in one pot. Since it's ready in one hour and can feed a family of four, you are able to spend your time doing what matters; being with the people you love. `, 'directions': [], 'ingredients': [ ] };

recipes[`handheld chicken pies`] = {'description': `With a serving size of 12, this dish could be a party appetizer or a weeknight meal with the family. This savory pocket of tender chicken, potatoes, and spices will have everyone coming back for seconds...maybe even thirds. `, 'directions': [], 'ingredients': [ ] };

recipes[`chicken ditalini soup`] = {'description': `This soup checks all the boxes. It's high in protein, filled with vegetables and pairs great with a loaf of crusty bread. What more are you looking for? `, 'directions': [], 'ingredients': [ ] };

recipes[`fried chicken thighs with tomato gravy`] = {'description': `Comfort food takes on a new meaning with crispy marinated chicken thighs and a savory tomato gravy in this dish. It's sure to be your family's new favorite meal. `, 'directions': [`In a large bowl mix buttermilk, eggs, black pepper, 2 teaspoons of salt, ¼ teaspoon cayenne pepper, and Italian seasoning.`, `Place chicken in the buttermilk mixture, toss to coat evenly. Cover and refrigerate for 1 hour. `, `In a separate bowl combine flour, potato flakes, garlic powder, onion powder, 1 teaspoon cayenne pepper, and 2 teaspoons of salt. Set aside.`, `Heat vegetable oil in a large Dutch oven to 325°F. `, `Remove chicken from buttermilk mixture and coat with seasoned flour mixture. Shake off any excess and transfer to a plate.`, `Fry chicken for 3 to 4 minutes on each side. Cook chicken in two batches. The chicken should reach an internal temperature of 165°F.`, `Reserve ¼ cup of frying oil for the tomato gravy.`, `TIP: Have extra tomato gravy? It was made for grilled cheese dipping! ``In a 10-inch skillet, add reserved oil and flour. Cook over medium heat for 2 minutes, stirring constantly.`, `Add sliced onions and cook for 2 minutes. `, `Add diced tomatoes, tomato sauce, chicken broth, and black pepper. Cook on medium heat until gravy comes to a boil. Reduce heat to simmer and cook for 5 minutes.`, `Ladle the tomato gravy over the chicken and serve with a side of fluffy mashed potatoes.``Heat Air Fryer to 400°F.`, `Substitute 1 cup of flour with 1 cup of breadcrumbs.`, `After coating the buttermilk marinated chicken with the flour/bread crumb mixture, place in the air fryer basket without overlapping and spray each chicken thigh with vegetable oil. `, `Cook for 5 minutes, flip the chicken and spray the other side with vegetable oil. Cook for an additional 5 minutes.`, `Continue to cook the chicken in batches. The chicken should reach an internal temperature of 165°F.`], 'ingredients': [ `6 Sanderson Farms® Boneless, Skinless Chicken Thighs `, `1 cup buttermilk`, `2 large eggs`, `1 teaspoon black pepper`, `4 teaspoons salt, divided `, `1¼ teaspoons cayenne pepper, divided `, `1¼ teaspoons Italian Seasoning`, `4 cups all-purpose flour`, `3 tablespoons potato flakes`, `1 teaspoon garlic powder`, `1 teaspoon onion powder`, `6 cups vegetable oil``¼ cup reserved oil`, `3 tablespoons all-purpose flour`, `1 cup sliced onions`, `1 (14.5-ounce) can diced tomatoes`, `1 (8-ounce) can tomato sauce`, `½ cup chicken broth`, `½ teaspoon black pepper` ] };

recipes[`chicken tarts`] = {'description': `Looking for the perfect bite-sized treat for your next party? The flaky puff pastry, combined with seasoned chicken and vegetables makes a picture-perfect appetizer that is sure to impress all of your friends. `, 'directions': [`Preheat oven to 400°F. Line two baking sheets with parchment paper. Set aside.`, `Heat oil in a 10-inch skillet over medium high heat. Add chicken, onion, red bell pepper, salt, and spinach to skillet. Cook 5 minutes, stirring occasionally.`, `Add garlic. Cook 1 minute. Chicken should reach an internal temperature of 165°F.`, `Place chicken mixture in a mixing bowl. Add pine nuts.`, `Cool mixture slightly. Add yogurt. Mix well.`, `Spread puff pastry sheets on a cutting board. Cut each pastry sheet into nine 3-inch squares. Place the squares on the prepared baking sheets. `, `In a small bowl, whisk the egg and water together. Brush the edges with the egg wash.`, `Place about 1 tablespoon of chicken filling in the center of each square.`, `Bake the chicken tarts 15 minutes, turning the baking sheet half way through baking, or until they have puffed and the edges are golden brown.`, `TIP: Looking for a festive appetizer to bring to a party? Use holiday themed cookie cutters. `], 'ingredients': [ `1 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet , sliced in half horizontally to create two chicken breast fillets, each diced into ½” pieces`, `1 tablespoon olive oil`, `1/4 cup diced yellow onion`, `1/4 cup diced red bell pepper`, `1/4 teaspoon salt`, `1/4 cup thawed, drained chopped spinach`, `1 teaspoon fresh, chopped garlic`, `2 tablespoons pine nuts`, `½ cup non-fat plain Greek yogurt, at room temperature`, `1 (17.3-ounce) box Pepperidge Farm puff pastry sheets, thawed according to package directions`, `1 large egg`, `1 tablespoon water` ] };

recipes[`chicken crostini`] = {'description': `There's some big flavor packed in this little appetizer. With creamy goat cheese on toasted rounds, topped with herb chicken and mushrooms, it's sure to be a hit at your next party. `, 'directions': [`Preheat oven to 350°F. Line a baking sheet with parchment paper. Place bread slices on prepared baking sheet. Brush bread slices with 2 tablespoons olive oil. Bake 20 minutes.`, `Heat the remaining 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add chicken, mushrooms, salt, and pepper. Cook 6 minutes, stirring occasionally.`, `Add 1 teaspoon of thyme and garlic. Cook 2 minutes or until chicken reaches an internal temperature of 165°F. Place chicken mixture in a mixing bowl, draining any accumulated juices.`, `Add roasted bell peppers to chicken mixture. Mix.`, `Spread about a teaspoon of goat cheese on each crostini. Top each with chicken and mushroom mixture, pressing it down lightly, and sprinkle each with the remaining chopped thyme. `, `TIP: Don’t buy the stuff in a jar…roast your own bell peppers. `], 'ingredients': [ `4 Sanderson Farms® Chicken Tenders , 1/8" sliced crosswise`, `1 (16 ounce) French baguette sliced into 30 ½-inch slices`, `3 tablespoons olive oil, divided`, `2 cups ½-inch diced baby bella mushrooms with stems removed`, `½ teaspoon salt`, `¼ teaspoon ground black pepper`, `2½ teaspoons fresh chopped thyme, divided`, `1 teaspoon fresh chopped garlic`, `¼ cup sliced roasted red bell peppers, ¼" X 1"`, `2/3 cup goat cheese` ] };

recipes[`brown butter roasted chicken`] = {'description': `A delicious herb-infused flavor, crispy skin, and a large serving size makes this dish perfect for any holiday dinner... or for every dinner! `, 'directions': [`Preheat oven to 375°F.`, `In an 8-inch skillet over medium-high heat, melt butter until it begins to bubble. Lower the heat to medium and let it simmer until browned, about 2 to 3 minutes. Butter will smell “toasted.” Remove from skillet, pour into a small bowl and set aside.`, `In a small bowl, mix the olive oil, tarragon, oregano and thyme. Set aside.`, `Season the chicken with salt and black pepper including the inside of the cavity.`, `Place the tarragon sprigs, garlic, onions and one celery stalk inside the cavity. Tie the chicken drumsticks with kitchen twine. This is done by wrapping the twine over the ends of the drumsticks, bringing it up, crossing and then pulling the ends of the drumsticks together with the twine and tying the twine into a knot. Tuck the wings.`, `Place the chicken breast side down, brush the chicken with brown butter and then the herb and oil mixture. `, `Place 4 celery stalks in the roasting pan. Place the chicken on top of the celery, breast side up. Brush the chicken with the remaining brown butter and oil mixture. `, `Place chicken in oven and roast for 2 hours to 2 hours 15 minutes or until chicken reaches an internal temperature of 170°F in the breast and 180°F at the thigh or until the juices run clear. `, `Reserve ¼ cup of chicken fat from the pan for the gravy.`, `TIP: Learn how to tie the legs of a chicken with these simple steps. ``In an 8-inch skillet, add the reserved fat and flour. Stir and cook over medium-high heat for 3 minutes.`, `Slowly stir in the chicken broth. Bring the mixture to a boil and then turn heat off. `, `Add salt and pepper.`, `Slice chicken and serve with the gravy.`], 'ingredients': [ `1 Sanderson Farms® Whole Frying Chicken , giblets and other parts removed`, `3 tablespoons unsalted butter`, `¼ cup extra virgin olive oil`, `½ teaspoon chopped fresh tarragon (plus 2 sprigs)`, `½ teaspoon chopped fresh oregano`, `½ teaspoon chopped fresh thyme`, `½ teaspoon salt`, `½ teaspoon black pepper`, `2 garlic cloves`, `½ cup sliced onions`, `5 celery stalks, divided`, `1 (24-inch) piece of kitchen twine``¼ cup reserved chicken fat`, `¼ cup all-purpose flour`, `1 2/3 cup reduced sodium chicken broth`, `¼ teaspoon salt`, `¼ teaspoon black pepper` ] };

recipes[`chicken and waffle sliders`] = {'description': `Sanderson Farms Chicken and Waffle Sliders Recipe makes 20 sliders and takes less than 45 minutes to prepare. These sliders are the perfect kid-friendly breakfast treat the whole family will love! Enjoy with maple syrup or your favorite dipping sauce.`, 'directions': [`Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.`, `Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.`, `Refrigerate for at least 20 minutes or up to 24 hours.`, `In a separate bowl, combine flour, remaining seasoning salt, and black pepper. `, `In a 12” x 2” deep skillet, heat vegetable oil to 350°F. `, `Coat chicken with flour mixture. `, `Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.`, `Heat waffles according to package directions.`, `Place one tender between two mini waffles.`, `Serve with maple syrup.`], 'ingredients': [ `14 Sanderson Farms® Chicken Tenders , cut in half diagonally `, `1 cup buttermilk`, `1 teaspoon seasoning salt`, `3 cups flour`, `2 tablespoons seasoning salt`, `1 teaspoon black pepper`, `4 cups vegetable oil`, `56 mini waffles`, `1 1/2 cups maple syrup for dipping``Heat Air Fryer to 375°F.`, `Substitute 1 cup of flour with 1 cup of breadcrumbs.`, `After coating the buttermilk marinated chicken with the flour/bread crumb mixture, place in the air fryer basket without overlapping and spray each chicken tender with vegetable spray. `, `Cook for 4 minutes, flip the chicken and spray the other side with vegetable oil. Cook for an additional 4 minutes.`, `Continue to cook the chicken in batches. The chicken should reach an internal temperature of 165°F.` ] };

recipes[`fun shaped chicken noodle soup`] = {'description': `Sanderson Farms Fun Shaped Chicken Noodle Soup serves 8 and is a creative spin on a classic dish! Packed with fresh vegetables, chicken and noodles this recipe will leave you full and energized. Isn't it great when something can be this delicious AND healthy?`, 'directions': [`Place chicken, water, garlic, thyme, 1 teaspoon salt, whole black peppercorns and large pieces of carrots, onions and celery in a 6-quart stockpot. Bring to a boil over medium high heat. Reduce heat to low. Simmer for 1 hour, skimming surface foam occasionally.`, `Remove chicken from broth. Set aside.`, `Line a fine sieve with dampened cheesecloth. Strain broth through lined sieve. Remove any excess fat from top of broth with spoon. Set broth aside. `, `Pull chicken meat from bones into bite size pieces. Discard skin and bones. Set chicken pieces aside. `, `In a clean stockpot, add oil and heat over medium heat. Add diced celery and diced carrots. Cook 10 minutes. `, `Boil lasagna noodles for 8 minutes or until all dente. `, `Strain noodles and using a cookie cutter shape of your choice, cut out noodles. Set noodles aside. `, `Add reserved chicken broth and 2 teaspoons salt and ground pepper, or more to taste to your stock pot. Cook 10 minutes. `, `Add cooked chicken and parsley and noodles. Cook 5 minutes.`, `Serve.`], 'ingredients': [ `1 Sanderson Farms® Whole Frying Chicken , giblets and other parts removed`, `4½ quarts water`, `6 cloves garlic, peeled and smashed`, `2 fresh thyme sprigs`, `1 teaspoon salt`, `1 teaspoon whole black peppercorns`, `4 carrots, peeled and cut into large pieces`, `2 onions, peeled and quartered`, `2 celery stalks with leaves, cut into 4 pieces`, `1 tablespoon vegetable oil`, `1 cup finely diced celery`, `1 cup finely diced carrots`, `10 lasagna noodles`, `2 teaspoons salt, or more to taste`, `1/2 teaspoon ground black pepper, or more to taste`, `1 tablespoon chopped fresh parsley` ] };

recipes[`mini chicken pot pies`] = {'description': `Sanderson Farms Mini Chicken Pot Pies serves 4 people and takes less than 45 minutes to prepare. These kid-sized chicken pot pies are great for breakfast, lunch or on-the-go! Enjoy this fun way to get your kids to eat more vegetables while also getting them in the kitchen.`, 'directions': [`Preheat oven to 400°F. Spray a muffin tin with vegetable spray.`, `Season chicken with salt and black pepper and coat with flour.`, `Mix a small amount of chicken broth with the corn starch in a small bowl. `, `Melt butter in a 12-inch skillet over medium high heat. Add chicken and any remaining flour. Brown 5 minutes. `, `Stir in chicken broth, milk, broth and corn starch mixture and vegetables. Bring to a boil, then, lower heat to a simmer and continue to cook, covered, 8 minutes or until chicken reaches an internal temperature of 165°F. `, `While chicken filling is simmering, unroll pie crusts and cut out 8 (4½-inch) pastry rounds and 8 (3-inch) pastry rounds. Pierce the 3-inch rounds with a fork to let the steam escape during cooking. `, `Line the 4½-inch rounds on the bottom and sides of the muffin tin. Add the chicken filling and top with the 3-inch pastry rounds, sealing the edges. `, `Bake for 25 minutes or until the crust is golden brown. Cool for 5 to 10 minutes before removing from the muffin tin. `], 'ingredients': [ `1 Sanderson Farms® Boneless Skinless Chicken Breast Fillets , diced into ½-inch pieces`, `½ teaspoon salt`, `1/8 teaspoon ground black pepper`, `2 tablespoons all-purpose flour`, `1 2/3 cups chicken broth`, `2 tablespoons corn starch`, `1½ tablespoons unsalted butter`, `¼ cup milk`, `1½ cups frozen mixed vegetables`, `1½ (14.1 ounce) packages of refrigerated pie crusts`, `Vegetable spray` ] };

recipes[`balsamic chicken and veggies`] = {'description': `Sanderson Farms Balsamic Chicken and Veggies serves 4-6 people and is ready in under 45 minutes. Using a baking sheet and parchment paper for easy clean-up, this recipe is the perfect weeknight dinner. Making this recipe for one? No problem. This sweet and delicious recipe is perfect for meal prep, too. `, 'directions': [`Preheat oven to 400°F.`, `Line a sheet pan with aluminum foil or parchment..`, `In a bowl (or liquid measuring cup), whisk together balsamic vinegar, olive oil, honey and garlic. `, `Place zucchini, squash, broccoli, bell pepper and red onion on the sheet pan. Top with chicken. Pour balsamic mixture over chicken and vegetables and toss. `, `Roast for 10 minutes. `, `Remove from oven, add tomatoes (or if you don't want them cooked and softened just wait until the end to add them in fresh), sprinkle with Italian seasoning, 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss to coat. Spread into an even layer while working to keep chicken pieces from overlapping.`, `Return to oven and roast about 6 to 10 minutes longer or until chicken reaches an internal temperature of 165°F. Serve immediately. `, `TIP: Do you find that you are always tearing up when cutting your onions? Try freezing the onion for 30 minutes before you chop it. The tears are gone!`], 'ingredients': [ `1 Package Sanderson Farms® Farms Boneless Skinless Chicken Breast Chunks OR 2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets (sliced in half horizontally to create four chicken breast fillets and diced into 1 1/4-inch pieces)`, `1/3 cup balsamic vinegar`, `2 tablespoons olive oil`, `1 tablespoon honey`, `2 teaspoons minced garlic`, `1 small (7 ounces) zucchini, stemmed, diced into 1/2-inch thick half moons`, `1 small (7 ounces) yellow squash, stemmed, diced into 1/2-inch thick half moons`, `1 (10 ounces) broccoli crown cut into small florets`, `1 orange bell pepper, stemmed, seeded and chopped into 1-inch pieces`, `1/2 medium red onion, diced into chunks`, `2 teaspoons Italian seasoning`, `1 teaspoon salt, divided`, `½ teaspoon ground black pepper `, `1 cup grape tomatoes` ] };

recipes[`honey garlic chicken stir fry`] = {'description': `Sanderson Farms Honey Garlic Chicken Stir Fry serves 4-6 people and is ready in under 45 minutes. Using a baking sheet and parchment paper for easy cleanup, this recipe is the perfect weeknight dinner. Making this recipe for one? No problem. This tangy Asian-inspired recipe is great for meal prep. `, 'directions': [`Preheat oven to 450°F.`, `Line a sheet pan with aluminum foil or parchment.`, `Place the chicken pieces, onion, broccoli, carrots and pepper on the sheet pan spreading everything evenly. `, `In a small bowl, mix the cornstarch and soy sauce until the cornstarch completely dissolves and no lumps remain. Add the honey and garlic. Mix to combine. `, `Pour the sauce over the chicken and vegetables.`, `Bake for 10 to 15 minutes. Remove from oven and stir to make sure everything is coated in sauce. Bake for an additional 5 to 10 minutes or until chicken reaches an internal temperature of 165°F and the veggies are crisp tender. `, `Serve immediately with your choice of a side, we love to serve this with steamed rice.`, `TIP: Use a rubber band and paper to make your chopsticks kid friendly. Or adult friendly. We aren't here to judge. `], 'ingredients': [ `2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets , sliced in half horizontally to create four chicken breast fillets and cut into 1 to 2-inch pieces `, `1 medium onion or 10 ounces, diced ¼”`, `3 heads or 1 pound broccoli, tops cut into 1/2” to 1” florets, stems peeled and sliced into ¼”slices `, `4 to 6 carrots or 12 ounces, peeled and sliced into ¼” rounds`, `1 red bell pepper or 8 ounces, sliced ¼” x 1.5”`, `2 teaspoons cornstarch`, `¼ cup soy sauce`, `2 tablespoons honey`, `1 teaspoon minced garlic`, `Steamed rice (optional)` ] };

recipes[`lemon chicken and potatoes`] = {'description': `Sanderson Farms Lemon Chicken and Potatoes serves 4-6 people and is ready in under 45 minutes. Using a baking sheet and parchment paper for easy cleanup, this recipe is the perfect weeknight dinner. Making this recipe for one? No problem. This summer-inspired recipe is great for meal prep, too! `, 'directions': [`Preheat oven to 400°F.`, `Lightly coat a rimmed baking sheet (jelly roll pan) with nonstick cooking spray. `, `In a small bowl, whisk together half of the lemon juice, mustard, garlic, honey, ¼ teaspoon salt, and 2 tablespoons of the olive oil. Set aside. `, `Place the potatoes in a bowl. Drizzle with the remaining 1 tablespoon of olive oil and about half of the lemon mustard mixture. Toss to coat. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Spread evenly on the pan. `, `Season each chicken breast with ½ teaspoon salt and ¼ teaspoon black pepper and place them on the pan also. `, `Drizzle the remaining lemon/mustard mixture over each chicken breast.`, `Bake for 25 minutes or until chicken reaches an internal temperature of 165°F and the potatoes are tender. Drizzle with the remaining lemon juice. Serve immediately. `, `TIP: Don't waste money on buying too many lemons. Place your lemon in the microwave for 20 seconds to get more juice out of it. `], 'ingredients': [ `2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets , sliced in half horizontally to create four chicken breast fillets `, `Juice of 1 lemon, divided`, `1 tablespoon coarse ground/stone ground mustard`, `1 teaspoon minced garlic `, `1 teaspoon honey`, `1 teaspoon salt, divided`, `3 tablespoons olive oil, divided`, `1 pound baby potatoes about 1-inch, washed and halved`, `½ teaspoon ground black pepper, divided` ] };

recipes[`mediterranean chicken thighs`] = {'description': `Sanderson Farms Mediterranean Chicken Thighs serves 4-6 people and is ready in under 45 minutes. Using a baking sheet and parchment paper for easy cleanup, this recipe is the perfect weeknight dinner. Enjoy this Mediterranean inspired dish with a little pita and tzatziki.`, 'directions': [`Preheat oven to 425°F.`, ` Line a sheet pan with aluminum foil or parchment. `, `Mix olive oil, lemon juice, Greek seasoning, Italian seasoning, lemon pepper seasoning and dried thyme to make the sauce. Set aside ¼ cup of sauce to brush on the dish later when you’ve added the beans. `, `Add the green beans to the sheet pan and toss with lemon sauce. `, `Add the chicken and brush chicken and beans with the reserved marinade. `, `Season chicken and green beans with salt and black pepper. `, `Bake 23 to 25 minutes.`, `When the chicken is starting to brown a bit and seems nearly done, tuck the cherry Tomato halves around the chicken and green beans (try to keep ingredients in a single layer as much as you can). `, `Cook about 6 minutes more or until chicken reaches an internal temperature of 165°F and green beans are done. `, `Sprinkle with Feta cheese and serve hot. `, `TIP: Let's get innovative in the kitchen! You're just a few simple steps away from turning these delicious Mediterranean Chicken Thighs into a pita overflowing with flavor. First, shred your chicken thighs using a fork. Next, grab a pita and add chicken to the center. Top with greek yogurt, lemon juice, parsley and some feta for a delicious and hearty meal!`], 'ingredients': [ `8 Sanderson Farms® Boneless Skinless Thigh Fillets`, `1/4 cup olive oil`, `1/4 cup lemon juice`, `1 tablespoon Greek seasoning`, `1 teaspoon Italian seasoning`, `1 teaspoon lemon pepper seasoning`, `1/2 teaspoon dried thyme`, `1 pound thin green beans, ends trimmed and cut in half`, `½ teaspoon salt`, `¼ teaspoon ground black pepper`, `1 cup cherry tomatoes, cut in half`, `1 cup crumbled Feta cheese (more or less to taste)` ] };

recipes[`chicken and veggie fajitas`] = {'description': `Using a baking sheet and parchment paper for easy cleanup, this recipe is the perfect weeknight dinner. Making this recipe for one? No problem. This spicy, Mexican inspired recipe is great for meal prep, too!`, 'directions': [`Preheat oven to 425°F.`, `Line a sheet pan with aluminum foil or parchment for easy clean up.`, `Place chicken, onions, and peppers in an extra large mixing bowl. Drizzle on olive oil and add salt, black pepper, paprika, chili powder, cumin, oregano, and garlic powder. Toss to coat.`, `Spread the chicken and pepper mixture evenly on the sheet pan and place in oven.`, `Bake for 20 to 30 minutes (tossing halfway through) or until chicken reaches an internal temperature of 165°F and vegetables are tender. If desired, place under broiler for a quick minute to brown. `, `Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice. `, `TIP: Who says chicken fajitas have to be served in tortillas? Trick your family into thinking you made three different meals by preparing this recipe three different ways. Serve with rice, beans and avocado in a bowl. Start with a base of lettuce, add tomato, cucumber and avocado for a festive salad.Grab your favorite kind of tortillas (hard shell or soft) and sprinkle with cotija cheese for taco night.`], 'ingredients': [ `2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets sliced in half horizontally to create four chicken breast fillets and cut into strips, ¼-inch x 1 to 1½-inches long`, `1 large onion, sliced 1/4” X 1.5”`, `2 large bell peppers, sliced 1/4” X 1.5”`, `3 tablespoons olive oil`, `2 teaspoons salt`, `1/2 teaspoon ground black pepper`, `1 teaspoon smoked paprika`, `1 1/2 teaspoons chili powder`, `1 1/2 teaspoons ground cumin`, `1 teaspoon dried oregano`, `1 teaspoon garlic powder`, `Chopped cilantro (optional)`, `1 lime (optional)` ] };

recipes[`mini chicken parm sliders`] = {'description': `Sanderson Farms Mini Chicken Parm Sliders serve 6-8 people and are ready in under 30 minutes! These sliders are crispy, juicy and topped with your favorite cheese of choice. We suggest mozzarella or sliced provolone, but really anything goes! Get creative in the kitchen with your kids with this easy and fun slider recipe.`, 'directions': [`Preheat oven to 400°F.`, `Combine breadcrumbs, Parmesan cheese, thyme, basil and salt.`, `Dip chicken tenders into melted butter, then dredge in breadcrumb mixture.`, `Place chicken tenders in a single layer on a lightly greased baking sheet. `, `Bake in preheated 400°F oven 15 minutes or until chicken is to an internal temperature of 165°F. `, `Place buns on a foil lined baking sheet. Place 2 tenders in each bun and cover with marinara sauce and mozzarella cheese. `, `Broil in your oven for two minutes or until cheese is melted and brown. `, `Serve immediately. `], 'ingredients': [ `14 Sanderson Farms® Chicken Tenders`, `1 cup Italian seasoned breadcrumbs`, `1/2 cup grated Parmesan cheese`, `1½ teaspoons dried thyme`, `1½ teaspoons dried basil`, `1/2 teaspoon salt`, `1/2 cup unsalted butter, melted`, `7 hot dog buns`, `1 2/3 cup marinara sauce`, `1 ½ cups mozzarella cheese` ] };

recipes[`chicken pesto pasta`] = {'description': `A quick and delicious comfort meal with easy clean up. `, 'directions': [], 'ingredients': [ ] };

recipes[`garlicky chicken sliders with basil mayo and caramelized onions`] = {'description': `Our Garlicky Chicken Sliders With Basil Mayo and Caramelized Onions is full of flavor and ideal for family nights or weekday dinners. `, 'directions': [`In a food processer, place garlic, basil, salt, pepper, sugar and oil, process until smooth. Transfer to a bowl and add chicken tenderloins. Toss with the rub and marinate for 15 minutes.`, `In a blender, add basil, parsley, mayonnaise, Dijon mustard, sugar and black pepper, blend until smooth. Transfer to a ramekin and reserve.`, `In a bowl, toss the onions with the canola oil, salt, black pepper and brown sugar.`, `Place onions on the green egg and grill at 350 degrees until tender approximately 15 minutes or until charred and soft.`, `After the chicken has marinated for 15 minutes, place on the Green Egg at 350°F, the tenders will char rather rapidly due to the sugar in the rub. Cook on both sides for 4-5 minutes. Chicken is cooked when it reaches and internal temperature of 165°F. Transfer to a plate and assemble the sliders`, `Cut tender in half and place both pieces on the bottom bun, add 1 tablespoon Basil Mayo and top with caramelized onions. Serve.`], 'ingredients': [ `3 lbs Sanderson Farms® Chicken Tenders`, `Ingredients for the Chicken Rub:`, `15 garlic cloves`, `½ cup basil leaves, packed`, `2 tablespoons kosher salt `, `1 tablespoon black pepper`, `5 tablespoons granulated sugar`, `2 tablespoons canola oil`, `Ingredients for the Basil Mayo:`, `½ cup basil leaves, packed`, `½ cup Italian parsley, packed`, `½ cup mayonnaise`, `1 tablespoon Dijon mustard `, `1 teaspoon granulated sugar `, `1 teaspoon black pepper`, `Ingredients for the Caramelized Onions:`, `20 buns`, `2 tablespoons canola oil`, `2 each large white Spanish onions, julienned`, `2 teaspoons salt`, `1 teaspoon black pepper`, `1 tablespoon brown sugar` ] };

recipes[`panang curry braised chicken`] = {'description': `Mixing curry paste, coconut milk and ginger with our delicious chicken thighs creates the perfect meal. Both exotic and comforting, this dish is perfect for a dinner party or eating with family and friends. `, 'directions': [`Over medium heat, add peanut oil to a small saucepot. Add ginger, garlic and red bell pepper. Sweat carefully, not to brown, for approximately 3 minutes or until peppers are tender. Add curry paste and simmer for 2 minutes. Add sugar, coconut milk, heavy cream and lime juice. Bring to a boil, slow to a simmer and simmer for 12 minutes. Transfer to a blender, blend until smooth. Season with salt.`, `Transfer panang curry sauce to a straight-sided sauté pan. Reserve.`, `Heat the green egg to 450°F. Season the chicken thighs with salt and oil. Char both sides of the chicken thighs for color. When chicken is almost done, transfer to the panang curry sauce and place pot on the green egg. Braise chicken for 15 minutes. Chicken is cooked when it reaches and internal temperature of 165°F. Remove and serve with steamed jasmine rice.`], 'ingredients': [ `8 Sanderson Farms® Boneless, Skinless Chicken Thighs`, `1 tablespoon salt`, `1 tablespoon canola oil`, `For the Panang Curry:`, `1 tablespoon peanut oil`, `1 tablespoon ginger, minced`, `1 tablespoon garlic, minced`, `1 red bell pepper, chopped`, `3 tablespoons panang curry paste`, `3 tablespoons light brown sugar`, `1 can coconut milk`, `3/4 cup heavy cream`, `1/4 cup lime juice`, `2 teaspoons salt` ] };

recipes[`one pot chicken`] = {'description': `This hearty dish is perfect for the whole family and full of flavor.`, 'directions': [`Remove the skin from the chicken thighs. Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper.`, `Add olive oil to a 5-quart Dutch oven. Heat to medium-high and place chicken in the pot. Brown for 6 minutes on each side. Transfer chicken to a dish and set aside.`, `Add onions, carrots and celery to the pot. On medium-high heat, cook for 3 minutes. Add garlic and cook for 2 minutes. Add ¼ teaspoon salt, ¼ teaspoon black pepper, chicken broth, crushed tomatoes and diced potatoes. `, `Bring to a boil, then reduce to a simmer. Add chicken thighs and rosemary sprigs to sauce. Cover and cook for 30 minutes or until chicken reaches an internal temperature of 180°F. Remove rosemary sprigs before serving.`], 'ingredients': [ `6 Sanderson Farms® Chicken Thighs `, `¾ teaspoon salt, divided`, `½ teaspoon ground black pepper, divided`, `1 tablespoon olive oil`, `2 cups frozen diced onions, carrots and celery blend`, `2 teaspoons chopped garlic`, `1 cup reduced sodium chicken broth`, `1(15-ounce) can crushed tomatoes`, `4 large red potatoes, ½” diced`, `2 sprigs fresh rosemary, cut in half` ] };

recipes[`pan roasted chicken thighs with tomatoes and rosemary`] = {'description': `Great for a weeknight meal and easy to cook. Adding herbs gives this chicken dish a delicious flavor.`, 'directions': [`Preheat oven to 400°F. `, `Mix 2½ teaspoons of rosemary, 2 teaspoons of garlic and 2 tablespoons of olive oil in a small bowl. `, `Spread the herb mixture under the skin of each chicken thigh. Season chicken with salt and black pepper. `, `Add 1 tablespoon olive oil to a 12-inch ovenproof skillet and heat to medium-high.`, `Place thighs, skin side down, into the skillet. Cook for 5 minutes. `, `Transfer skillet to oven for 20 minutes. The chicken is cooked when the internal temperature reaches 180ºF or until the juices run clear.`, `Remove skillet from oven and transfer chicken, skin side up, onto a platter. `, `Remove chicken fat from skillet and place skillet on stovetop. `, `Add tomatoes and 1 teaspoon of garlic to skillet. Cook for two minutes over medium high heat.`, `Add chicken broth to skillet. Cook for 3 minutes, stirring occasionally.`, ` To serve, ladle sauce and tomatoes over chicken. Sprinkle ½ teaspoon rosemary and crumbled goat cheese on top of chicken.`], 'ingredients': [ `6 Sanderson Farms® Chicken Thighs `, `3 teaspoons chopped fresh rosemary, divided`, `3 teaspoons chopped garlic, divided`, `3 tablespoons olive oil, divided`, `½ teaspoon salt`, `¼ teaspoon black pepper`, `1 pint grape tomatoes, halved`, `¾ cup reduced sodium chicken broth`, `¼ cup crumbled goat cheese` ] };

recipes[`almond crusted chicken fillets`] = {'description': `The perfect lunch or dinner option with a great "crunch".`, 'directions': [`Preheat oven to 400°F.`, `Line a metal sheet pan with aluminum foil and place a baking rack on top. Spray rack with vegetable spray.`, `In a small bowl, combine milk and eggs to make an egg wash. Set aside. `, `In a shallow pan, mix panko bread crumbs, chopped almonds and 1 teaspoon of dry barbecue seasoning. Set aside.`, `Place chicken fillets between two sheets of plastic wrap. Using either a rolling pin or the flat side of a meat mallet, flatten fillets to ¼ inch thickness. Cut each fillet in half at an angle. Season fillets with 2 teaspoon of dry barbecue seasoning.`, `To set up breading station, place flour and egg wash each in a shallow pan, next to panko breadcrumbs.`, `Dredge each fillet in flour, followed by egg wash and then into panko breadcrumbs, making sure the fillet is fully coated.`, `Place breaded fillets on rack. Spray fillets with vegetable spray.`, `Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F.`], 'ingredients': [ `2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets sliced in half horizontally to create four chicken breast fillets`, `¼ cup whole milk`, `2 large eggs`, `1 cup panko breadcrumbs`, `2/3 cup salted roasted almonds, finely chopped`, `3 teaspoons dry barbecue seasoning, divided`, `¼ cup all-purpose flour`, `Vegetable cooking spray` ] };

recipes[`grilled whole chicken`] = {'description': `Our whole chicken recipe is full of flavor and ideal for family nights, weekday leftovers or cook-outs with friends. `, 'directions': [`Remove giblets from chicken. Spread 1 teaspoon vegetable oil inside the chicken cavity. Season cavity with ¼ teaspoon salt and ¼ teaspoon black pepper. Stuff with onion and celery.`, `Rub the skin with 2 teaspoons of vegetable oil. Season the chicken with ¾ teaspoon salt and ¼ teaspoon black pepper. Truss or tie the chicken drumsticks with kitchen twine. This is done by wrapping the twine over the end of the drumsticks, bringing it up, crossing and then pulling the ends of the drumsticks together with the twine and tying the twine into a knot. Tuck the chicken wings. Set aside.`, `Gas Grill: Heat all burners to high. Once grill is hot, reduce heat to medium and turn heat off on one side. Place chicken over the unlit burner. Close lid and cook for 2 hours. `, `Charcoal Grill: Place a drip pan in the center of the grill below the grate. Pile 35 briquettes on both sides of the pan. Light coals. Coals are ready when they are covered with gray ash. Brush grate with vegetable oil. Place chicken on the grill, breast side up, over the drip pan. Close lid and cook for two hours. Add 8 briquettes to each pile after the first hour.`, `The chicken is cooked when the temperature reaches 170°F at the breast and 180°F at the thigh or until the juices run clear. `], 'ingredients': [ `1 Sanderson Farms Whole Frying Chicken`, `3 teaspoons vegetable oil, divided`, `1 teaspoon salt, divided`, `½ teaspoon ground black pepper, divided`, `1 onion, quartered`, `1 celery stalk, cut into 3 pieces`, `1(24-inch) piece of kitchen twine`, `Vegetable oil (to brush grill)`, `Drip pan (optional)`, `86 charcoal briquettes (optional)` ] };

recipes[`can’t stop eating this buffalo chicken dip`] = {'description': `An appetizer that not only eats like a meal, but is great for parties and tailgating for the big game.`, 'directions': [`Mix salt, brown sugar and black pepper together. `, `Generously coat the chicken with the seasoning mixture. Let stand in the refrigerator for approximately 1 hour. Place on a green egg at 350°F. Grill for 6 to 8 minutes on each side. Chicken is cooked when it reaches an internal temperature of 165°F. Remove and let come to room temperature, pull the chicken meat.`, `In a bowl mix pulled chicken, with the hot sauce, place in a 9-inch baking dish.`, `In a saucepot, slowly heat cream cheese and ranch dressing until warm and mixed thoroughly.`, `Pour the cream cheese mixture evenly over the chicken. Mix the chopped cilantro and the two cheeses together. Sprinkle with both cheeses. Transfer to the green egg and bake until piping hot for 25 minutes uncovered. Serve with crispy corn tortilla chips.`], 'ingredients': [ `Ingredients for the Roasted Chicken:`, `4 Sanderson Farms Boneless Skinless Chicken Breast Fillet, cooked and diced into bite size pieces`, `2 tablespoons kosher salt `, `3 tablespoons dark brown sugar`, `1 tablespoon black pepper`, `Ingredients for the Dip:`, `5 cups roasted chicken, pulled`, `1-12 ounce bottle of your favorite wing sauce`, `16 ounces cream cheese`, `16 ounces ranch dressing`, `8 ounces Monterey Jack cheese, grated`, `4 ounces blue cheese crumbles`, `½ cup cilantro, chopped (optional)` ] };

recipes[`jerked spatchcock chicken`] = {'description': `Spice up your family dinner with this classic Caribbean dish. Our Jerk Chicken recipe is full of sweet flavor, hints of refreshing lime and is cooked to a perfect crisp that never disappoints. `, 'directions': [`Cut out the chicken back of the whole chicken. Rub the chicken generously with the jerk rub. Place on a small sheet tray transfer to the refrigerator and let stand for 2 hours.`, `Place chicken on the green egg skin side down, open faced. The egg should be pretty hot, 450°F. Watch the chicken closely so not to burn. Once you get a nice char on the chicken turn over and grill on the bone side charring fairly well. `, `At this time close the lid of the egg and the top and bottom air duct to slow down the heat. Continue to bake in the egg for 30-40 minutes. The chicken should reach an internal temperature of 170°F in the breast and 180°F in the thigh or until the juices run clear.`, `Place on a platter, garnish with limes and scallions.`], 'ingredients': [ `Ingredients for Jerk Chicken:`, `1 Sanderson Farms® Whole Frying Chicken, giblets removed `, `Ingredients for Jerk Rub:`, `2 teaspoons Scotch bonnet chilies, finely minced`, `2 teaspoons ground allspice`, `2 teaspoons dried thyme`, `2 teaspoons curry powder`, `2 teaspoons paprika`, `2 teaspoons brown sugar`, `3 teaspoons fine salt`, `2 teaspoons black pepper`, `1/3 teaspoon ground cloves`, `½ teaspoon ground cinnamon`, `¼ teaspoon ground nutmeg`, `Ingredients for Garnish:`, `6 whole scallions`, `1 whole lime, quartered` ] };

recipes[`chipotle smoked chicken wings with red chile aioli`] = {'description': `Whether you’re headed to a tailgate or preparing a family dinner—everyone will love wings that deliver the perfect amount of flavor with an aioli twist. `, 'directions': [`In a small bowl mix salt, black pepper, chipotle powder and paprika, mix well.`, `In a bowl add chicken wings, toss with oil. Place wings in a sealable plastic bag and cover with rub mixture. Place in refrigerator for 2-3 hours before grilling.`, `Set your Green Egg to 220 degrees; add some apple wood chips and place seasoned wings on the grill. Close the lid and adjust the airflow to keep temperature at 220 degrees. Let cook for approximately 2 to 2.5 hours, until wings are fully smoked and reach an internal temperature of 165°F. Open up airflow and let temperature rise to crisp. Crisp wings on both sides for 4-6 minutes. `, `In a small bowl mix mayo, sour cream, chipotle powder, sweet chili sauce and salt. Whisk together and serve on the side with the smoked wings. `], 'ingredients': [ `Ingredients for Wings:`, `3 pounds Sanderson Farms® Chicken Wingettes, wing drummettes and wing portions`, `3 tablespoons canola oil`, `Ingredients for Rub:`, `1 tablespoon salt`, `1 tablespoon black pepper`, `1 tablespoon chipotle powder`, `1 tablespoon paprika`, `Ingredients for Red Chile Aioli:`, `½ cup mayonnaise`, `½ cup sour cream`, `1 tablespoon chipotle powder`, `1½ cups sweet chili sauce`, `1 teaspoon salt` ] };

recipes[`fajita chicken tacos with tomato-jalapeno salsa`] = {'description': `Switch up your tailgate routine with these chicken fajita tacos. No utensils needed. `, 'directions': [`In a mixing bowl, add orange juice, lime juice, pineapple juice, light soy sauce, canola oil, garlic, cumin, chipotle powder, cilantro, salt and pepper. Mix well. Place chicken breasts in a sealable plastic bag and add marinade. Let marinate in the refrigerator for 2 to 3 hours before grilling.`, `In a medium saucepot, place whole tomatoes, whole jalapenos and garlic. Cover with water, bring to a boil, slow to a simmer and cook for 10 minutes. Remove from water, remove core from tomato, stems from jalapenos and garlic, transfer to a blender and pulse until smooth. Season and reserve at room temperature.`, `Remove chicken breasts from marinade, grill chicken on one side for approximately 5 to 6 minutes, turn over and repeat. Chicken is cooked when it reaches an internal temperature of 165°F. Transfer to a cutting board and slice into strips.`, `In a Teflon sauté pan, heat corn tortillas on both sides for 1-2 minutes or until soft.`, `Place tortillas on a platter, lay chicken strips on tortillas, add 2 tablespoons of salsa to each taco, garnish with raw onion and cilantro. Squeeze a quarter of a lime on top of each taco.`], 'ingredients': [ `6 Sanderson Farms® Boneless Skinless Chicken Breast Fillets`, `Ingredients for Marinade:`, `¼ cup orange juice`, `¼ cup lime juice`, `¼ cup pineapple juice`, `2 tablespoons light soy sauce`, `2 tablespoons canola oil`, `1 tablespoon minced garlic`, `2 teaspoons cumin powder`, `2 teaspoons chipotle powder`, `¼ cup cilantro, chopped`, `2 teaspoons salt`, `1 teaspoon ground black pepper`, `Ingredients for Tomato-Jalapeno Salsa:`, `2 large ripe tomatoes`, `4 jalapeno peppers`, `5 garlic cloves`, `2 teaspoons salt`, `Ingredients for Tacos:`, `1 cup raw onion, diced`, `1/3 cup cilantro, rough chopped`, `4 fresh limes, cut into quarters`, `12-6-inch fresh corn tortillas` ] };

recipes[`red chicken chili`] = {'description': `A hearty and healthy staple that’s great for everything from weeknights to tailgates. Try it with cornbread or tortilla chips.`, 'directions': [`Place chicken and water in a 5-quart pot over medium-high heat. Bring to a boil, then reduced to a simmer. Cook for 25 minutes. Drain water from the pot. Cool and shred chicken into pieces.`, `In the same pot, add olive oil and heat over medium heat. Add onions and cook for 5 minutes, stirring occasionally.`, `Add garlic, chopped bell peppers, spices and salt. Cook for 5 minutes.`, `Add diced tomatoes, tomato sauce and chicken broth. Bring to a boil, reduce heat to simmer. Cook covered for 20 minutes. Remove lid and simmer uncovered for an additional 15 minutes.`, `Add chicken and beans. Simmer for 15 minutes.`, `Serve with cornbread or tortilla chips.`], 'ingredients': [ `2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets `, `8 cups water `, `2 tablespoons olive oil`, `2 cups chopped onions, ¼” diced`, `3 garlic cloves, minced`, `2 tablespoons chili powder`, `1 tablespoon ground cumin`, `¼ teaspoon cayenne red pepper`, `2 teaspoons salt`, `½ cup diced red bell pepper, ¼”`, `½ cup diced green bell pepper, ¼”`, `½ cup diced yellow bell pepper, ¼”`, `2-28 ounce cans of diced tomatoes`, `1-15 ounce can of tomato sauce`, `2 cups reduced sodium chicken broth`, `1-16 ounce can of chili beans, drained and rinsed`, `1-16 ounce can of kidney beans, drained and rinsed` ] };

recipes[`garlic parmesan chicken wings`] = {'description': `Savory wings with a one-two punch of garlic and parmesan. Perfect for a tailgate, dinner party, or a weeknight treat. `, 'directions': [`Preheat oven to 425°F.`, `Line a metal sheet pan with aluminum foil. Place a baking rack on top. Spray rack with vegetable spray.`, `In a small mixing bowl, combine Parmesan cheese, bread crumbs, Italian seasoning, salt, and garlic powder. `, `Dredge chicken in the Parmesan cheese mixture, pressing to adhere. Place on rack and cook for 20 minutes.`, `Remove from oven. Turn wings over and return to oven to cook for an additional 20 minutes. Chicken should reach an internal temperature of 180°F or until the juices run clear.`], 'ingredients': [ `24 Sanderson Farms® Chicken Wingettes, wing drummettes and wing portions `, `½ cup grated Parmesan cheese`, `¼ cup plain bread crumbs`, `1½ teaspoons Italian seasoning`, `½ teaspoon salt`, `½ teaspoon garlic powder`, `Vegetable cooking spray` ] };

recipes[`barbecue chicken pizza`] = {'description': `A twist on our classic Barbecue Chicken and fun way to get everyone together for a weeknight meal.`, 'directions': [`Preheat oven to 425°F.`, `Season chicken with salt.`, `In a 12-inch skillet over medium-high heat, add 2 teaspoons of olive oil. Add chicken and cook for 6 minutes on each side or until chicken reaches an internal temperature of 165°F. Remove chicken and set aside. `, `In a bowl, mix barbecue sauce and honey. `, `Dice chicken and place in a bowl. Add 3 tablespoons of barbecue mixture with the chicken. Set aside. `, `Place pizza crust on a sheet pan or pizza stone. Brush with 1 teaspoon of olive oil. Spread the remaining barbecue sauce mixture evenly on top of the crust. Top the sauce with Mozzarella cheese, diced chicken and pineapple tidbits.`, `Place in oven and cook for 10 minutes. Then, broil for 2 minutes or until cheese is melted and crust is a golden brown. `], 'ingredients': [ `1 Sanderson Farms® Boneless Skinless Chicken Breast Fillet, sliced in half to create two fillets`, `¼ teaspoon salt`, `3 teaspoons olive oil, divided`, `¾ cup barbecue sauce`, `1 tablespoon honey`, `1 12-inch prepared pizza crust`, `1½ cups shredded part skim Mozzarella cheese`, `½ cup drained pineapple tidbits` ] };

recipes[`teriyaki glazed chicken wings`] = {'description': `Can’t take the heat? Serve ‘em sweet. A fresh alternative to traditional hot wings that’ll leave you coming back for more.`, 'directions': [`Preheat oven to 425°F.`, `Line a metal sheet pan with aluminum foil. Place a baking rack on top. Spray rack with vegetable spray. Set aside.`, `Season wings with salt and black pepper.`, `Place wings on rack and place pan in oven and cook for 35 minutes.`, `In a small saucepan, combine pineapple juice, soy sauce, brown sugar, garlic powder and cornstarch. Bring to a boil and simmer for 3 minutes. Turn heat off and set aside.`, `After the wings have cooked for 35 minutes, remove from oven and brush wings with sauce, coating both sides. Turn wings over and cook an additional 15 minutes, turning and brushing with additional sauce after 8 minutes.`, `Chicken should reach an internal temperature of 180°F or until juices run clear.`], 'ingredients': [ `12 Sanderson Farms® Whole Chicken Wings `, `½ teaspoon salt`, `¼ teaspoon ground black pepper`, `½ cup pineapple juice`, `¼ cup soy sauce`, `¼ cup light brown sugar`, `1 teaspoon garlic powder`, `1 tablespoon cornstarch`, `Vegetable cooking spray` ] };

recipes[`honey dijon glazed chicken wings`] = {'description': `Sweet and savory, our honey dijon glaze is an easy treat you’ll crave again and again. `, 'directions': [`Preheat oven to 425°F.`, `Line a metal sheet pan with aluminum foil and place a baking rack on top. Coat rack with vegetable spray.`, `In a small bowl, combine salt, paprika and black pepper. `, `Season chicken with seasoning mixture and place on rack. Cook for 30 minutes.`, `In a small bowl, combine Dijon mustard and honey. Set aside.`, `After the wings have cooked for 30 minutes, remove from oven and brush wings with sauce, coating both sides. Turn wings over and cook an additional 20 minutes, turning and brushing with additional sauce after 10 minutes.`, `Chicken should reach an internal temperature of 180°F or until the juices run clear.`], 'ingredients': [ `12 Sanderson Farms® Whole Chicken Wings`, `½ teaspoon salt`, `½ teaspoon paprika`, `¼ teaspoon ground black pepper`, `⅓ cup Dijon mustard`, `¼ cup honey`, `Vegetable cooking spray` ] };

recipes[`honey chipotle chicken wings`] = {'description': `Sweet and spicy, all in one. An easy, delicious variation on classic hot wings that might just become your go-to.`, 'directions': [`Preheat oven to 425°F.`, `Line a metal sheet pan with aluminum foil. Place a baking rack on top. Spray rack with vegetable spray. Set aside.`, `In a small mixing bowl, combine salt, chipotle chili pepper, garlic powder and black pepper. `, `Season chicken with seasoning mixture and place on rack. Cook for 30 minutes.`, `Remove from oven and brush wings with honey, coating both sides.`, `Place back into the oven and cook for an additional 15 minutes. Chicken should reach an internal temperature of 180°F or until the juices run clear.`], 'ingredients': [ `24 Sanderson Farms® Chicken Wingettes, wing drummettes and wing portions`, `¾ teaspoon salt`, `¾ teaspoon ground chipotle chili pepper`, `½ teaspoon garlic powder`, `¼ teaspoon ground black pepper`, `⅓ cup honey`, `Vegetable cooking spray` ] };

recipes[`chicken with linguine and kale`] = {'description': `Paring chicken tenders, pasta and kale, you’ll have a dish sure to please the whole family. With a recipe that’s hearty, delicious, and easy to make, this one’s a sure-fire weeknight staple. `, 'directions': [`In a 5-quart Dutch oven, bring 4 quarts of water to a boil. Cook pasta for 9 minutes. Reserve 1 cup of pasta water. Drain cooked pasta and set aside.`, `Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper. `, `In a 12-inch skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and sauté for 8 minutes, or until chicken reaches an internal temperature of 165°F. Remove chicken from skillet and set aside.`, `Add 2 tablespoons of butter to skillet. Heat to medium-high. Add leeks, stir and cook for 3 minutes. Add kale, ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for 2 minutes. `, `Add 1 tablespoon butter to skillet, reserved pasta water and Dijon mustard. stirring occasionally. When it begins to boil, stir in the pasta and cooked chicken. Cook for 3 minutes. `, `Top with chopped tarragon and serve.`], 'ingredients': [ `8 Sanderson Farms® Chicken Tenderloins, cut into 2 pieces at an angle`, `8 ounces dry linguine pasta, broken in half`, `1 cup of reserved pasta water`, `¾ teaspoon salt, divided`, `½ teaspoon black pepper, divided`, `4 tablespoons unsalted butter, divided`, `2 cups ¼-inch sliced leek halves (white and light green parts only) `, `4 cups kale, chopped`, `2 tablespoons Dijon mustard`, `2 teaspoons chopped fresh tarragon` ] };

recipes[`coconut crusted chicken wings`] = {'description': `Nothing short of a tropical flavor vacation. Prefer chicken tenders? Sprinkle the coconut coating on your favorite cut to suit your tastes. `, 'directions': [`Preheat oven to 400°F. `, `Line a metal sheet pan with aluminum foil and place a baking rack on top. Spray rack with vegetable spray. Set aside.`, `In a shallow pan, mix the panko bread crumbs and coconut together. Set aside.`, `In a small bowl, whisk egg whites lightly to make an egg wash.`, `To set up a breading station, place corn starch and egg wash each in a shallow pan next to the panko bread crumbs.`, `Season chicken with Caribbean adobo seasoning. `, `Dredge chicken in corn starch, dip into egg whites and coat in bread crumb mixture, pressing to adhere. Place on rack. Spray with vegetable oil. `, `Bake for 20 minutes, turn wings over and bake for an additional 20 minutes. Chicken should reach an internal temperature of 190°F or until the juices run clear.`], 'ingredients': [ `24 Sanderson Farms® Chicken Wingettes, wing drummettes and wing portions`, `1½ cups panko bread crumbs`, `½ cup sweetened coconut, pulsed in food processor until finely chopped`, `2 large egg whites`, `⅓ cup corn starch`, `1 tablespoon Caribbean adobo seasoning`, `vegetable cooking spray` ] };

recipes[`chicken fajita bowl`] = {'description': `Proof that everything tastes better in a bowl. A colorful, hearty dish that’s perfect for a weeknight meal.`, 'directions': [`In a bowl, mix the chili powder, salt, garlic powder, cumin and black pepper. Set aside. Cut the chicken into ½-inch strips. Toss the strips with the seasoning. `, `Add 1 tablespoon of olive to a 12-inch skillet. Heat to medium-high. Add chicken to the skillet. Cook for 8 minutes or until the internal temperature reaches 165°F. Remove chicken and set aside.`, `Add the remaining tablespoon of olive oil to skillet. Add onion and pepper blend. Over medium-high heat cook for 4 minutes. Add yellow corn to skillet, cook for 2 minutes. Set aside.`, `In a bowl, mix salsa with brown rice.`, `To prepare four bowls, divide rice evenly among the bowls and top each with corn, onion and peppers and avocado. Place chicken strips on top.`], 'ingredients': [ `4 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets`, `1 teaspoon chili powder`, `½ teaspoon salt`, `½ teaspoon garlic powder`, `½ teaspoon ground cumin`, `¼ teaspoon ground black pepper`, `2 tablespoons olive oil, divided`, `2 cups frozen onion and bell pepper blend`, `1 (11-ounce) can yellow corn`, `¾ cup salsa`, `3 cups cooked brown rice`, `1 avocado peeled, pitted and cut into ½” dice` ] };

recipes[`chicken avocado salad`] = {'description': `A healthy twist on a traditional favorite. With avocados and Greek yogurt, this dish is a great option for lunch, a snack, or a light dinner.`, 'directions': [`Place chicken fillets in a 5-quart Dutch oven. Add ½ teaspoon salt and cold water to cover the fillets. Bring to a boil, then reduce heat to a simmer. Cover and cook for 5 minutes or until chicken reaches an internal temperature of 165°F. Drain. Dice chicken and set aside.`, `In a medium bowl, combine yogurt, chopped mint, pineapple juice, ½ teaspoon salt and ¼ teaspoon black pepper.`, `Add chicken and pineapple tidbits to the yogurt mixture. Mix to evenly coat ingredients. Gently fold in the diced avocado.`, `Chill and serve. `], 'ingredients': [ `2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create 4 fillets `, `1 teaspoon salt, divided`, `½ cup plain Greek yogurt`, `1 tablespoon chopped mint`, `1½ cups canned pineapple Tidbits in juice, drained, reserve 4 tablespoons of juice`, `¼ teaspoon black pepper`, `2 medium avocados, peeled, pitted and diced` ] };

recipes[`root beer can chicken`] = {'description': `The perfect treat for an outdoor afternoon. Substitute in your favorite soda or experiment with your own seasoning blends to make it your own. Trust us, you’ll want to make it more than once. `, 'directions': [`Prepare grill for medium heat, indirect cooking, by placing the hot coals to one side of the grill. Place an empty pan next to the hot coals to catch the chicken drippings.`, `Rub vegetable oil on chicken. Sprinkle seasoning blend inside the cavity and on the outside of the chicken. `, `Pour half of the root beer out of one of the cans. Place the chicken over the root beer can and place the chicken on the grill over the pan. Spread legs out to form a tripod to support the chicken.`, `Cover and cook the chicken for 1 hour, 30 minutes.`, `While the chicken is cooking, pour the other can of root beer in a 2-quart saucepan. Cook for 20 minutes over medium heat. Turn off heat, add barbecue sauce, stir and set aside half of the sauce for dipping.`, `With the other half of the sauce, baste the chicken, cover and cook for 20 minutes. Baste again and cook for an additional 20 minutes. `, `The chicken should reach an internal temperature of 170ºF in the breast and 180ºF in the thigh or until juices run clear.`, `Carefully lift chicken from the grill and place in a pan. Remove and discard the can.`, `Allow the chicken to rest for 10 minutes before carving. `, `Serve with the reserved sauce.`], 'ingredients': [ `1 Sanderson Farms® Whole Frying Chicken, giblets removed `, `1 tablespoon vegetable oil `, `2 tablespoons garlic herb seasoning blend`, `2-12 ounce cans root beer soda, divided`, `1 cup barbecue sauce` ] };

recipes[`chef kevin gillespie’s fried chicken sandwich`] = {'description': `There’s a certain chicken sandwich that you just can’t get on Sundays. But a craving’s a craving, and thanks to Chef Kevin Gillespie you can finally make it yourself. `, 'directions': [`Trim the connective tissue from the chicken breasts. Lightly pound the thickest end of the breast to match the rest of breast in thickness; it’s important that the chicken be evenly thick for even cooking. Don’t worry if the pounded breasts seem a little thin and larger than the buns; the chicken will shrink and puff up during cooking.`, `Strain the pickles over a large bowl, reserving the pickles and juice separately; you should have about 1 cup juice. Whisk the water, 4 packets of the salad dressing mix, the sugar, and 1 tablespoon of the salt into the pickle juice to make a brine. Pour the brine into a large zip-top bag and add the chicken; press out the air, seal, and refrigerate for at least 1 hour or up to 3 hours. Don’t go past 3 hours, though; too much time in the brine will toughen the chicken.`, `Heat the oil in a deep fryer to 330°F. The somewhat low frying temperature is important so that the chicken will cook through completely before the crust gets too dark.`, `Line a baking sheet with paper towels and top with a cooling rack.`, `In a medium bowl, whisk together the flour, the remaining packet of salad dressing mix, the remaining 2 tablespoons salt, the Espelette pepper, and the black pepper.`, `One at a time, pull the chicken breasts from the brine and, while still wet, dredge in the flour mixture. Shake off the excess flour, set the chicken on the rack, and repeat until all the chicken is coated. Let the chicken rest until the flour has absorbed the brine and the breading sets and gets a little sticky, about 5 minutes. One by one, toss the chicken pieces back into the flour mixture and shake off the excess.`, `Deep-fry the breasts until cooked through and GBD, about 8 minutes. Meanwhile, thoroughly wash and dry the cooling rack and place over a clean baking sheet. Transfer the cooked chicken to the rack to drain.`, `Heat a large skillet or flattop griddle over medium heat.`, `Melt the butter in a small saucepan and whisk in the honey. Bring the mixture to a simmer and remove from the heat. Split open the rolls and brush both cut sides with the honey butter. Toast the rolls in the skillet or on the griddle, cut side down, until golden brown, about 1 minute.`, `Spread a thin layer of spicy pickle mayonnaise on the bottom half of the cut side of the roll and top with a chicken breast. Spread a little more mayonnaise on the chicken and close the sandwich with the top of the roll.``Slip the egg yolks into the bowl of a small food processor fitted with the metal blade. Add the garlic and hot sauce, and process until the mixture looks fluffy, about 30 seconds.`, `Add the salt and all but 2 tablespoons of the pickles and process for another 30 seconds. `, `With the processor running, gradually add 1 tablespoon of the oil, drop by drop, to establish the base for the emulsion. Continue to very slowly drizzle in the oil until the processor makes a gurgling sound and then a quieter, choppy sound as the oil becomes incorporated and the mixture thickens.`, `Turn off the processor and add the rest of the pickles; pulse just to combine. `, `Taste the mayonnaise and adjust the flavor with more salt or hot sauce; you can also adjust the thickness by adding a little water to thin it out. If you add ingredients, cover the processor and process for a final 10 seconds.`, `To store, cover and refrigerate for up to 1 week.`], 'ingredients': [ `4 Sanderson Farms® Boneless, Skinless Chicken Breasts`, `1 16 ounce-jar dill pickle chips, preferably Mt. Olive`, `2 cups water`, `5 packets Hidden Valley Ranch Original dry salad dressing mix (1 ounce each)`, `1/4 cup sugar`, `3 tablespoons salt`, `Canola oil for frying`, `1 cup all-purpose flour`, `1 tablespoon Espelette pepper`, `1 teaspoon ground black pepper`, `4 tablespoons butter`, `2 tablespoons honey`, `8 King’s Hawaiian sandwich buns or brioche rolls`, `1 cup spicy pickle mayonnaise``2 egg yolks`, `1 clove garlic, peeled`, `1/4 cup Frank’s RedHot Xtra Hot cayenne pepper sauce`, `1/4 teaspoon salt `, `1/2 cup dill pickle chips, patted dry and firmly packed `, `1 1/2 cups grapeseed oil ` ] };

recipes[`chef kevin gillespie’s cast iron skillet chicken`] = {'description': `Introduce a new staple to your family’s menu with Chef Kevin Gillespie's Cast-Iron Skillet Chicken with farro and brussels sprouts.`, 'directions': [`Preheat the oven to 500°F.`, `Soak the farro in the water for 30 minutes. Drain off the water and rinse the grains with cold water. Put the farro in a 2-quart saucepan and add enough fresh cold water to cover. Bring to a boil, then cut the heat down to low, cover, and simmer until tender yet still chewy, about 20 minutes. Drain off any excess liquid and spread the farro on a baking sheet to cool. You should end up with about 2 cups of cooked farro.`, `Meanwhile, peel off the outer green leaves of the Brussels sprouts until you have 4 cups. Reserve the inner heads for another use.`, `Cut up the chickens into leg-thigh and breast-wing portions with the skin still attached. For each leg-thigh portion, bend the leg away from the body, cut down to the joint, then bend the joint to break it. Cut between the ball and socket, then down around the carcass to remove the entire leg-thigh portion. For each breast-wing portion, cut down along one side of the breastbone, then run the knife along the contour of the rib cage and around the wishbone to begin removing the breast from the body. When you get to the joint connecting the wing to the body, grab both wing and breast together and cut through the wing joint to remove breast and wing in one piece. Score the meat around the next wing joint closest to the breast, cutting down to bone and scraping with the knife so the bone is fairly clean. Bend the joint to break it and remove the wing. The resulting boneless breast with the first wing bone attached and exposed is called an airline breast. It looks nicer than the boneless breast by itself, and the wing bone helps keep the meat moist during cooking.`, `Cut off any excess flaps of skin and pat the chicken very dry with a paper towel. Generously season the chicken on all sides with salt and pepper. Heat two large cast-iron skillets over medium heat. Add enough grapeseed oil to coat the bottom of each pan. Put the chicken legs in one pan, skin side down, and put the breasts in the other pan, also skin side down. Crank the heat up to medium-high and cook until the skin is nicely browned, about 4 minutes. No need to peek; just let the chicken cook undisturbed. When the skin is browned, it will release easily from the pan and the meat will start to pull away from the bone. Turn the leg-thigh portions and cook for 1 more minute skin side up, but let the breasts cook skin side down the entire time.`, `Place both skillets in the oven and roast for 5 minutes. Carefully pull out the pan with the legs, turn the legs skin side down once again, and return to the oven for 3 more minutes. The breasts will still be skin side down, remember; they do not get turned at all. After a total of 8 minutes, carefully pull both skillets from the oven, transfer the chicken to a large plate, and tent with foil to keep warm.`, `Using mitts, carefully pour out and discard the accumulated fat from the pans. Heat one pan over high heat until smokin’ hot. Add the cooled farro to the pan, spreading to evenly cover the bottom (save any leftover farro for another use; it makes a great salad). Again with the mitts, grab the handle and shake and toss the farro so it heats through evenly. After about 3 minutes, the farro will begin to caramelize and puff. Add the Brussels sprout leaves and stir nonstop for 1 minute. Add the garlic and warm chicken stock, then shake and toss the mixture for 2 more minutes, until almost all of the liquid is gone. The farro will absorb the stock and release its starch to thicken the remaining liquid, creating a creamy mixture.`, `Stir in the olive oil, lemon juice, a pinch of salt, and any accumulated chicken juices from the plate. Taste and adjust the seasonings as needed; with all that lemon juice in the farro, the dish screams for salt to balance it out.`, `To serve, drizzle a circle of tahini sauce in the center of the plate, and top with a scoop of farro and a chicken breast and leg.``In a medium bowl, whisk the tahini, 2 tablespoons lemon juice, the garlic, and salt until the mixture is very thick or “tightened.” It will get so thick that you’ll have trouble stirring it. Keep stirring; your arm will get tired, but keep stirring for about 2 minutes.`, `Slowly whisk in just enough water—2 to 3 tablespoons—to bring the tahini back to its original spoonable consistency. `, `Slowly whisk in the olive oil until the mixture is smooth. When you taste the sauce, you should detect a dry bitterness with a touch of acidity. If the sauce tastes flat or overly bitter, add a little salt and just a drop of honey.`, `Store tightly covered in the refrigerator for up to 3 months. Bring to room temperature before serving.`], 'ingredients': [ `1 cup semi-pearled farro, preferably Anson Mills`, `3 cups water`, `1 generous pound brussels sprouts, about 32 golf ball-size sprouts`, `2 whole chickens, about 4 pounds each`, `Salt and ground black pepper`, `2 tablespoons grapeseed oil`, `3 cloves garlic, shaved on a mandoline`, `2 cups chicken stock, warm, preferably homemade `, `2 tablespoons olive oil`, `1/4 cup lemon juice`, `about 1/4 cup Tahini sauce (recipe follows)``1/2 cup Lebanese tahini`, `1 plump lemon`, `1 clove garlic, mashed to a paste, about 1 teaspoon`, `1 teaspoon salt`, `about 1/3 cup olive oil`, `1 drop honey, if needed` ] };

recipes[`rosemary lemon roasted chicken`] = {'description': `Turn ordinary chicken up a notch by bringing more flavor to the table. We mixed lemon and rosemary to our juicy chicken to create this succulent dish. A meal this good is perfect for any party or family gathering.`, 'directions': [`Preheat oven to 450°F.`, `Line a roasting pan with aluminum foil and place a baking rack on top. Coat the rack with vegetable spray.`, `Remove giblets from chicken. Season the cavity of the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Place lemon slices underneath the skin of the breast. Stuff with onion quarters, celery and garlic.`, `Truss or tie the chicken drumsticks with kitchen twine. This is done by wrapping the twine over the end of the drumsticks, bringing it up, crossing and then pulling the ends of the drumsticks together with the twine and tying the twine into a knot. Tuck the chicken wings.`, `Place chicken in the pan, breast side up. Place on the middle rack in the oven and roast for 45 minutes.`, `In a small bowl, mix olive oil, lemon juice, rosemary, 1 teaspoon salt and ½ teaspoon black pepper. Set aside.`, `Remove chicken from oven and baste with half of the olive oil and lemon juice mixture. Lower oven temperature to 350°F. Place chicken back in oven and roast for 1 hour. Half-way through cooking, baste the chicken with the remainder of the marinade. The chicken is done when the temperature of the chicken reaches 170°F at the breast and 180°F at the thigh or until the juices run clear.`, `Pour the pan drippings into a measuring cup or fat separator, pour fat off. Place in a bowl. Set aside.`, `Carve chicken and ladle pan juices over the chicken.`, `TIP: Make your plate picture worthy by adding some pops of color! Garnish your dish with your favorite fruit or spice and garnish with a roasted lemon to wow your crowd. `], 'ingredients': [ `1 (5-pound) Sanderson Farms® Whole Chicken Fryer`, `1 ¼ teaspoons salt, divided`, `¾ teaspoon black pepper, divided`, `6 lemon slices. thinly sliced`, `1 small onion, quartered`, `1 rib of celery, cut into thirds`, `1 clove of garlic`, `3 tablespoons olive oil`, `2 tablespoons fresh lemon juice`, `2 teaspoons chopped fresh rosemary`, `1 (24-inch) piece of kitchen twine`, `Vegetable spray` ] };

recipes[`southwestern baked chicken roll-ups`] = {'description': `Spice up your weeknight with these Mexican-style chicken roll-ups that are sure to please everyone’s taste buds. You can substitute corn tortillas for flour tortillas to personalize this recipe.`, 'directions': [`Preheat oven to 425°F.`, `Place chicken thighs in a 12-inch skillet with broth. Bring to a boil, cover then reduce heat to a simmer for 10 minutes or until chicken reaches an internal temperature of 165°F. Remove chicken from pan leaving the broth. Shred Chicken.`, `Add taco seasoning, cumin and salt to chicken. Mix and set aside.`, `Add spinach to the broth in pan. Cook spinach to wilt for 2-3 minutes. Drain spinach from broth and discard broth.`, `Line a sheet pan with foil and spray with vegetable spray.`, `Lay a tortilla on a clean flat surface. Layer it with 2 tablespoons of seasoned chicken, 1 tablespoon of spinach and 1 tablespoon of shredded cheese. Roll tortilla up and place seam side down on tray.`, `Repeat with remaining tortillas. Spray tortillas with vegetable spray. Bake in oven for 5 to 10 minutes.`, `Serve with salsa.`], 'ingredients': [ `1 pound Sanderson Farms® Boneless Skinless Chicken Thigh Fillets`, `2 cups low sodium chicken broth`, `1 tablespoon taco seasoning`, `1 teaspoon ground cumin`, `1/2 teaspoon salt`, `5 cups baby spinach`, `12 tablespoons Mexican-style shredded cheese`, `12 flour tortillas, 7-inch` ] };

recipes[`chicken tetrazzini`] = {'description': `This classic family dish mixes our juicy chicken with noodles and vegetables to create the perfect dish for any large gathering.`, 'directions': [`Preheat oven to 350°F.`, `Melt 2 tablespoons butter in a 5-quart stockpot.`, `Add onion, celery, mushrooms, salt and pepper. Cook 5 minutes or until vegetables are soft.`, `Add the Alfredo sauce mix and milk. Cook according to package instructions adding the red bell peppers in the last 2 minutes.`, `Add the cooked chicken and spaghetti noodles to the sauce. Stir well to combine.`, `Spray a 3-quart baking dish with oil. Transfer mixture into baking dish.`, `Mix bread crumbs with 1 tablespoon melted butter in a small bowl.`, `Top chicken tetrazzini with bread crumb mixture.`, `Bake in preheated 350°F oven 30 minutes.`], 'ingredients': [ `1 Sanderson Farms Boneless, Skinless Chicken Breast Fillet, cooked and diced into bite size pieces`, `1 (7-ounce) package spaghetti noodles, broken into thirds and cooked according to package directions`, `2 tablespoons unsalted butter`, `1 cup diced yellow onion, ¼”`, `3/4 cup diced celery, ¼”`, `1 ½ cups sliced mushrooms, stems removed`, `½ teaspoon salt`, `¼ teaspoon ground black pepper`, `2 (1.6-ounce) packages Alfredo sauce mix`, `4 cups milk`, `¼ cup diced red bell peppers, ¼”`, `½ cup Panko bread crumbs`, `1 tablespoon unsalted butter, melted` ] };

recipes[`glazed chicken thighs with apples`] = {'description': `Looking for a light yet filling weeknight meal? Our glazed chicken thighs mix perfectly with apples to create a sweet and savory taste that will please the whole table.`, 'directions': [`Mix apple jelly and vinegar together until smooth and set aside.`, `Slice apples into 1/4-inch thick pieces. Add 1 tablespoon of chicken broth to apples to prevent browning.`, `Season chicken thighs with salt and pepper.`, `Heat olive oil in a 5-quart Dutch oven over medium-high heat. Place chicken skin side down in pot. Brown chicken for 5 minutes per side. Turn off heat, remove chicken and set aside. Drain the oil leaving 1 teaspoon in the pan.`, `Turn heat on to medium. Add onions and apples. Cook for 5 minutes.`, `Add remaining chicken broth and bring to a simmer.`, `Place chicken on top of onion-apple mixture. Pour jelly mixture over chicken. Cook covered with lid tilted for 20 minutes or until chicken reaches an internal temperature of 180°F.`], 'ingredients': [ `6 Sanderson Farms® Chicken Thighs`, `½ cup apple jelly`, `1 tablespoon balsamic vinegar`, `2 cooking apples, (Braeburn, Gala or Granny Smith)`, `½ cup chicken broth, divided`, `1 teaspoon salt`, `½ teaspoon ground black pepper`, `1 tablespoon olive oil`, `1 onion, sliced` ] };

recipes[`buttermilk chicken tenders`] = {'description': `Classic southern chicken tenders are always better when made at home. This recipe is a great use of everyday ingredients and is simple to make.`, 'directions': [`Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.`, `Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.`, `Refrigerate for at least 20 minutes or up to 24 hours.`, `In a separate bowl, combine flour, remaining seasoning salt, and black pepper.`, `In a 12” x 2” deep skillet, heat vegetable oil to 350°F.`, `Coat chicken with flour mixture.`, `Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.`, `Serve with your favorite dipping sauce. *Plus marination time`], 'ingredients': [ `14 Sanderson Farms® Chicken Tenders, cut in half diagonally`, `1 cup buttermilk`, `1 teaspoon seasoning salt`, `3 cups flour`, `2 tablespoons seasoning salt`, `1 teaspoon black pepper`, `4 cups vegetable oil``Heat Air Fryer to 375°F.`, `Substitute 1 cup of flour with 1 cup of breadcrumbs.`, `After coating the buttermilk marinated chicken with the flour/bread crumb mixture, place in the air fryer basket without overlapping and spray each chicken tender with vegetable spray. `, `Cook for 4 minutes, flip the chicken and spray the other side with vegetable oil. Cook for an additional 4 minutes.`, `Continue to cook the chicken in batches. The chicken should reach an internal temperature of 165°F.``Mix together with a whisk: 1/4 cup honey 1/4 cup mayonnaise 1/4 cup Dijon mustard 1 tablespoon white distilled vinegar 1/4 teaspoon cayenne pepper (if desired) ` ] };

recipes[`chicken hearts with onions and mushrooms`] = {'description': `When it comes to nutrient-dense foods, chicken hearts, packed with protein and B vitamins, are at the top of the list. In this dish, their mild chicken flavor pairs perfectly with boldly spiced onions and mushrooms.`, 'directions': [`In a 6-inch skillet, over medium-high heat, add ½ cup oil. Slowly add flour to make a roux. Cook for 6 minutes or until it is light to medium brown in color. Turn heat off.`, `Cut the tops off of the hearts. Slice the hearts in half.`, `Add 1 tablespoon of oil to a 12-inch skillet over medium-high heat. Add onions and mushrooms, cook for 3 minutes.`, `Add chicken hearts and ½ teaspoon garlic salt. Cook for 3 minutes.`, `Slowly stir in chicken broth, ½ teaspoon garlic salt, black pepper and oregano. Add roux and stir. Bring to a rapid simmer. Reduce heat to low simmer, cover, and cook for 10 minutes.`, `Serve with cooked rice.`], 'ingredients': [ `1½ lbs. Sanderson Farms® Chicken Hearts`, `½ cup vegetable oil`, `⅓ cup flour`, `1 tablespoon vegetable oil`, `¾ cup sliced onions`, `1 cup sliced mushrooms`, `1 teaspoon garlic salt, divided`, `1¾ cups chicken broth`, `¼ teaspoon black pepper`, `¼ teaspoon dried oregano`, `6 cups cooked rice` ] };

recipes[`hoisin glazed roast chicken`] = {'description': `When planning a dinner party, keep in mind that roasted chicken is a fool-proof key to a successful soiree. We’re giving you the road map to create tender chicken with notes of Asian flavors enhanced by garlic and cilantro.`, 'directions': [`Heat oven to 375°F.`, `Mix water and Hoisin sauce together and set aside.`, `Place chicken in 9x13 baking pan.`, `Place ginger, onion, garlic, cilantro, ¼ teaspoon salt and ¼ teaspoon black pepper in the bowl of a food processor. Pulse to blend ingredients and place into chicken cavity.`, `Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Tie the drumsticks together with kitchen twine.`, `Roast chicken for 1 ½ hours until the internal temperature reaches 170°F in the breast and 180°F in the thigh or until the juices run clear.`, `Remove from oven and brush Hoisin mixture onto the chicken. Return to oven for 10 minutes to set glaze.`, `Let chicken rest for 10 minutes.`, `Scrape the pan drippings from roasting pan into a measuring cup or fat separator, pour fat off, and then pour the juices into a bowl.`, `Carve chicken, ladle pan juices over carved chicken pieces and serve.`], 'ingredients': [ `1 Sanderson Farms® Whole Frying Chicken, remove giblets`, `1 (2-inch) piece of fresh ginger, peeled`, `½ medium onion, peeled`, `4 cloves of garlic`, `¼ cup cilantro`, `¾ teaspoon salt, divided`, `½ teaspoon black pepper, divided`, `¼ cup Hoisin sauce`, `1 tablespoon water` ] };

recipes[`italian herb chicken braciole`] = {'description': `You can’t beat these pesto parmesan cream cheese-stuffed chicken breast filets. Simply serve over hearty marinara and enjoy.`, 'directions': [`Heat oven to 375°F.`, `To make the filling, combine the cream cheese, pesto, and Parmesan cheese in a small bowl. Portion into 8 servings, about 2 tablespoons each.`, `On a clean work surface, place one chicken breast fillet between two pieces of waxed paper and flatten using a meat mallet. Flatten until they are even, about 1/4-inch thick. Repeat with remaining fillets.`, `Season chicken with salt and black pepper.`, `Place chicken on cutting board. Spread filling in the center of fillet to within ½-inch of the edge.`, `Beginning at the wide end of the fillet, roll into a spiral. Secure with toothpicks.`, `Heat olive oil in a 12-inch skillet over medium heat. Cook 3 minutes per side for a total of 6 minutes.`, `Pour marinara sauce into a 9x13 baking dish. Place chicken in pan. Cover with aluminum foil and bake for 30 minutes or until chicken reaches an internal temperature of 165°F.`, `Remove toothpicks before serving.`, `TIP: Want to feel like you’re at a five-star restaurant? Use a vegetable peeler to create beautiful Parmesan curls to top off your next meal.`], 'ingredients': [ `8 Sanderson Farms® Thinly Sliced Chicken Breast Fillets`, `½ teaspoon salt`, `¼ teaspoon black pepper`, `1 tablespoon olive oil`, `1 (8 ounce) package cream cheese, softened`, `½ cup pesto`, `½ cup grated Parmesan cheese`, `3 cups marinara sauce` ] };

recipes[`sticky orange glazed chicken wings`] = {'description': `Our Asian-inspired baked wings are mouth-watering and perfect served as an appetizer or a main course.`, 'directions': [`Preheat oven to 425°F.`, `In a small sauce pan, combine orange juice, tomato paste, honey, onion powder, garlic powder, orange zest, 1 teaspoon salt and black pepper. Bring to a boil and simmer for 10 minutes. Turn heat off and set aside.`, `Place wings in a bowl, season and toss with ½ teaspoon salt. Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat the rack with vegetable spray.`, `Place wings on rack and cook for 20 minutes.`, `Remove from oven. Brush wings with sauce, coating both sides.`, `Place back into the oven and cook for an additional 20 minutes. Chicken should reach an internal temperature of 180°F or until the juices run clear.`], 'ingredients': [ `12 Sanderson Farms® Whole Chicken Wings, cut into thirds at the joints, wing tips removed and saved for stock`, `1½ teaspoons salt, divided`, `¾ cup orange juice`, `3 tablespoons tomato paste`, `3 tablespoons honey`, `1 teaspoon onion powder`, `1 teaspoon garlic powder`, `1 teaspoon orange zest`, `½ teaspoon ground black pepper` ] };

recipes[`oven fried chicken wings`] = {'description': `Need a game day platter that is easy to make, but also tastes delicious? Try this recipe that uses simple pantry ingredients to create a yummy, fried taste in the oven!`, 'directions': [`Preheat oven to 425°F.`, `In a medium mixing bowl, combine bread crumbs, salt, paprika, black pepper, and garlic powder. Set aside.`, `Line a rimmed baking sheet with aluminum foil. Place a baking rack on top and coat with vegetable spray.`, `Brush wings with olive oil, then, roll in seasoned bread crumbs.`, `Place wings on rack and cook for 30 minutes. Chicken should reach an internal temperature of 190°F or until the juices run clear.`], 'ingredients': [ `12 Sanderson Farms® Family Pack Chicken Wings, cut into thirds at the joints, wing tips removed and saved for stock`, `1 cup plain bread crumbs`, `2 teaspoons salt`, `¾ teaspoon paprika`, `¼ teaspoon black pepper`, `¼ teaspoon garlic powder`, `¼ cup olive oil` ] };

recipes[`salt and vinegar chicken wings`] = {'description': `Want to be the host everyone talks about? Salt and vinegar chips are good, but salt and vinegar wings are definitely better! These wings are great for parties and will leave your guests in awe of your creative dish.`, 'directions': [`Place malt vinegar and olive oil in a large sealable plastic bag, add wings and toss to coat.`, `Refrigerate for 1 hour, tossing wings occasionally. `, `Preheat oven to 450°F.`, `Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat rack with vegetable spray.`, `Combine onion powder, salt, black pepper, powder sugar, and dry parsley flakes. Set aside.`, `Place wings on rack and bake uncovered for 20 minutes.`, `Turn chicken over and bake an additional 10 minutes. Chicken should reach an internal temperature of 190°F. Place chicken in bowl, add seasoning and toss to coat.`], 'ingredients': [ `12 Sanderson Farms® Family Pack Chicken Wings, cut into third at the joints, wing tips removed and saved for stock`, `1/3 cup malt vinegar`, `¼ cup extra virgin olive oil`, `1 teaspoon onion powder`, `1½ teaspoons salt`, `½ teaspoon black pepper`, `1 tablespoon powdered sugar`, `1 teaspoon dry parsley flakes` ] };

recipes[`asian chicken and brown rice salad`] = {'description': `Vibrant and colorful, this healthy salad is perfect as a side or main dish. It’s also a great way to use leftover rice to create a light, yet filling meal.`, 'directions': [`In a 12-in skillet, over medium heat, add 1 Tablespoon olive oil.`, `Season chicken with salt and black pepper.`, `Add chicken to skillet and cook for 6 minutes or until the internal temperature reaches 165°F. Turn heat off and set chicken aside.`, `In a large bowl, mix sweet chili sauce, rice vinegar, soy sauce, and 1 Tablespoon olive oil.`, `Add brown rice, broccoli, red pepper strips, cole slaw mix, mint, green onions and chicken. Mix and toss to evenly coat ingredients.`, `Chill and serve.`], 'ingredients': [ `8 Sanderson Farms® Chicken Tenderloins, cut in half on the bias`, `2 Tablespoons olive oil, divided`, `½ teaspoon salt`, `¼ teaspoon black pepper`, `⅓ cup Asian sweet chili sauce`, `3 Tablespoons rice vinegar`, `1½ Tablespoons soy sauce`, `2 cups cooked brown rice`, `1½ cups broccoli florets`, `1 cup red pepper strips`, `1 cup coleslaw mix`, `2 teaspoons chopped mint`, `1 Tablespoon chopped green onions` ] };

recipes[`sweet herb roasted chicken breast`] = {'description': `Sweet honey, lemon zest, savory rosemary, onion and garlic give this dish extra flavors and irresistible aromas. It’s the perfect meal solution for any occasion.`, 'directions': [`To prepare brine, in a large plastic food safe container, dissolve salt in water. Place chicken in brine and marinate in refrigerator for at least four hours or overnight.`, `Preheat oven to 375°F.`, `Remove chicken from brine. Discard brine.`, `In a bowl, mix garlic salt, rosemary, onion powder, lemon zest and black pepper. In a separate bowl, combine the honey and olive oil. Set aside.`, `Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat the rack with vegetable spray.`, `With a knife make two slits, about a ¼ inch deep, into the skin of each breast. Coat chicken with seasoning blend.`, `Place chicken skin side down on the rack. Roast for 30 minutes.`, `Remove from oven. Brush chicken with honey mixture. Turn chicken over, skin side up. Place pan back in oven for 20 minutes.`, `Remove from oven and brush chicken with the honey oil mixture.`, `Cook for 10 minutes until chicken reaches an internal temperature of 170°F or until the juices run clear.`], 'ingredients': [ `3 Sanderson Farms® Split Chicken Breasts`, `8 cups cold water`, `1½ Tablespoons salt`, `1 teaspoon garlic salt`, `2 teaspoons fresh rosemary, chopped`, `1½ teaspoons onion powder`, `1 teaspoon fresh lemon zest`, `1 teaspoon ground black pepper`, `1 Tablespoon honey`, `1 Tablespoon olive oil Marinate 4 to 24 hours.` ] };

recipes[`balsamic braised chicken thighs`] = {'description': `This Mediterranean-inspired recipe is light yet flavorful.`, 'directions': [`Season chicken with garlic salt and black pepper.`, `Heat a 5-quart Dutch oven over medium heat.`, `Place chicken, skin side down in pan and brown for 4 minutes each side.`, `Remove chicken and set aside. Drain pan.`, `Over medium heat, add olive oil to pan. Add onions and cook for 4 minutes.`, `Add tomatoes, balsamic vinegar, honey, Italian seasoning, olives and artichokes. Stir and bring to a simmer.`, `Add chicken to vegetables. Cover and cook for 20 minutes or until chicken reaches an internal temperature of 180°F or until the juices run clear.`, `To serve, place chicken on a serving platter and ladle vegetables over chicken.`, `TIP: Looking for an Insta-worthy meal? Turn your plate up a notch by adding a sprig of rosemary to your final, plated dish. `], 'ingredients': [ `8 Sanderson Farms® Chicken Thighs`, `1 teaspoon garlic salt`, `½ teaspoon ground black pepper`, `1 Tablespoon olive oil`, `1 onion, thinly sliced`, `1 (14.5 ounce) can diced tomatoes`, `¼ cup balsamic vinegar`, `1 Tablespoon honey`, `1 Tablespoon Italian seasoning`, `¼ cup kalamata olives, drained, coarsely chopped`, `1 (14.5 ounce) can quartered artichokes, drained`, `Rosemary sprigs (optional)` ] };

recipes[`chicken and broccoli salad with rice noodles`] = {'description': `Introducing a flavorful Asian take on the classic pairing of chicken and broccoli. Quick and easy to prepare, it’s also low in fat and calories, as well as a great source of protein.`, 'directions': [`In a 3-quart saucepot, bring to a boil 1 quart of water and ¼ teaspoon salt. Add noodles and cook for 6 minutes. Drain cooked noodles. Rinse under cold water and drain again. Set aside.`, `Heat olive oil in a 12-inch skillet over medium heat.`, `Season chicken with ½ teaspoon salt and black pepper.`, `Add chicken to skillet and cook for 6 minutes or until chicken reaches an internal temperature reaches 165°F. Turn off heat.`, `In a large bowl, combine broccoli slaw, red cabbage, bell pepper strips, cilantro, noodles, chicken and dressing. Toss to evenly coat ingredients.`, `Chill and serve.`], 'ingredients': [ `1 Sanderson Farms® Chicken Breast, sliced in half horizontally to create two chicken breast fillets and diced into bite sized pieces`, `1 Tablespoon olive oil`, `¾ teaspoon salt, divided`, `¼ teaspoon black pepper`, `3 cups broccoli slaw`, `1 cup shredded red cabbage`, `1 cup yellow bell pepper strips`, `2 Tablespoons chopped cilantro`, `4 ounces dry rice noodles, broken in half`, `½ cup Asian salad dressing` ] };

recipes[`chicken and quinoa salad`] = {'description': `What a great way to introduce healthy eating to your kids. It’s a tasty, versatile dish that can be enjoyed at lunch or dinner, and stores well as a make-ahead meal.`, 'directions': [`In a fine mesh strainer, rinse quinoa under cold water until water runs clear.`, `In a 3-quart saucepot, add 2 cups of water and the quinoa. Bring to a boil. Reduce to a simmer and cook covered for 15 minutes. Place cooked quinoa in a large bowl and set aside.`, `In a small bowl, combine the orange juice, rice vinegar and 1 Tablespoon of olive oil. Set aside.`, `Season chicken with black pepper and a ½ teaspoon salt.`, `In a 12 inch skillet, over medium heat, add 1 Tablespoon olive oil. Add 3 fillets and cook for 4 minutes on each side or until internal temperature reaches 165°F. Repeat with remaining fillets.`, `Add almond slices, apricots, apples, parsley and a ½ teaspoon salt to the quinoa. Add orange juice mixture and mix salad. Slice chicken.`, `To serve, place salad on a plate and top with chicken.`], 'ingredients': [ `3 Sanderson Farms® Chicken Breasts, sliced in half horizontally to create six chicken breast fillets`, `2 cups water`, `1 cup quinoa`, `½ cup orange juice`, `1 Tablespoon rice vinegar`, `2 Tablespoons olive oil, divided`, `¼ teaspoon black pepper`, `1 teaspoon salt, divided`, `½ cup almond slices`, `½ cup diced dried apricots`, `1 medium Gala apple, diced`, `¼ cup chopped flat leaf parsley` ] };

recipes[`chicken and grits`] = {'description': `Our take on a new southern favorite combines tender chicken smothered in cream sauce served over a bed of parmesan cheese grits. It’s ideal for any occasion, from family meals to dinner parties.`, 'directions': [`Season chicken with ½ teaspoon Creole seasoning.`, `Coat chicken with flour, shaking off excess. Reserve 3 tablespoons of flour for sauce.`, `In a 12-inch skillet over medium-high heat, melt butter.`, `Add chicken to skillet, cooking for 3 minutes on each side. Remove from skillet and set aside.`, `Add reserved flour to skillet and stir.`, `Add mushrooms and cook for 3 minutes.`, `Add chicken broth, heavy cream, chopped garlic, 1 teaspoon of Creole seasoning, and parmesan cheese to skillet. Stir and bring sauce to a simmer. Add chicken back into skillet, cover and simmer for 6 minutes. Turn off heat.`, `To prepare the grits, add water and salt to a 3-quart saucepot. Bring to a boil.`, `Add grits to water and stir. Reduce heat to low. Cook 5 minutes, covered. Turn off heat and stir in parmesan cheese.`, `To serve, place chicken and sauce over grits and top with green onions.`], 'ingredients': [ `6 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets`, `1½ teaspoons Creole seasoning, divided`, `½ cup flour`, `4 tablespoons unsalted butter`, `1 (8-ounce) package of sliced white mushrooms`, `1 cup chicken broth`, `½ cup heavy whipping cream`, `1½ teaspoons chopped garlic`, `2 tablespoons shredded parmesan cheese`, `2 tablespoons chopped green onions Ingredients for Grits:`, `4 cups water`, `½ teaspoon salt`, `1 cup quick cook grits`, `¼ cup shredded parmesan cheese` ] };

recipes[`barbecue chicken wings`] = {'description': `Great flavors, lemon, pepper and the oregano from the greek seasoning go great with chicken. Add a few ingredients to pump up the flavor of store-bought barbecue sauce. Great recipe when you don’t want to fire up the grill!`, 'directions': [`Preheat oven to 400°F.`, `Combine salt, lemon pepper seasoning and Greek seasoning in a small bowl. Set aside.`, `Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat the rack with vegetable spray.`, `Place the wings on the rack and season the chicken with the seasoning mixture, coating both sides.`, `Place in oven and bake for 25 minutes.`, `Combine the barbecue sauce, honey, Worcestershire sauce and lemon juice. After the chicken has cooked for 25 minutes, remove from oven and coat the chicken with the barbecue sauce mixture.`, `Place back in the oven and cook for an additional 5 minutes. Chicken should reach an internal temperature of 180°F.`], 'ingredients': [ `12 Sanderson Farms® Chicken Wings, cut into thirds at the joints, wing tips removed and saved for stock`, `1 teaspoon salt`, `2 teaspoons lemon pepper seasoning`, `2 teaspoons Greek seasoning`, `1 cup barbecue sauce`, `2 teaspoons honey`, `2 teaspoons Worcestershire sauce`, `1/2 teaspoon fresh lemon juice` ] };

recipes[`healthy chicken piccata`] = {'description': `A great dish to serve at a dinner party. Easy preparation, quick and healthy.`, 'directions': [`Season chicken with salt and black pepper. Dredge chicken in flour and shake off excess. Reserve 1 Tablespoon of flour and mix with cornstarch.`, `Heat olive oil over medium heat in 12-inch non-stick skillet.`, `Add chicken and cook 3 minutes. Turn chicken over and cook 3 more minutes to brown. Remove chicken from skillet.`, `Add the chicken broth, lemon juice, capers and the flour and cornstarch mixture to the skillet. Stir with a whisk and bring to a boil.`, `Return chicken to skillet. Reduce heat to simmer and cook for 5 minutes or until chicken reaches an internal temperature of 165ºF.`, `Serve chicken and sauce over pasta and garnish with parsley.`], 'ingredients': [ `4 Sanderson Farms® Thinly Sliced Boneless, Skinless Chicken Breast Fillets`, `1/2 teaspoon salt`, `1/4 teaspoon ground black pepper`, `1/2 cup all-purpose flour`, `2 teaspoons cornstarch`, `2 tablespoons olive oil`, `2 cups reduced sodium chicken broth`, `1/4 cup freshly squeezed lemon juice`, `2 Tablespoons brined capers, rinsed`, `1 Tablespoon chopped fresh parsley`, `8 ounces dry whole wheat pasta, cooked` ] };

recipes[`peruvian roasted chicken thighs`] = {'description': `Full of flavors characteristic of Peruvian cuisine—garlic, smoked paprika, white wine and vinegar. Marinate ahead of time. Can serve as an entrée or in a wrap.`, 'directions': [`Preheat oven to 350°F.`, `Mix the vinegar, wine, oil and spices in a small mixing bowl.`, `Place chicken thighs in a sealable plastic bag. Add marinade. Seal bag, making sure the marinade completely covers the chicken. Refrigerate chicken for at least two hours but no more than 24 hours.`, `Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat the rack with vegetable spray.`, `Place chicken on the baking rack. Discard leftover marinade.`, `Cook for 30 minutes or until the temperature reaches 165°F or the juices run clear. *Marinate 2 to 24 hours`], 'ingredients': [ `6 Sanderson Farms® Boneless Skinless Chicken Thighs`, `1/4 cup white vinegar`, `1/4 cup white wine`, `1/4 cup canola oil`, `1 Tablespoon garlic powder`, `1 Tablespoon smoked paprika`, `1 1/2 teaspoons black pepper`, `1 1/2 teaspoons sea salt` ] };

recipes[`best-ever chicken marinade with chicken tenders`] = {'description': `One bite and you’ll know exactly where the name for this great new marinade came from. It tastes great on any cut of chicken, but we especially like it on tenders. This easy to make recipe will lift your chicken dinner to a gourmet meal for your family overnight.`, 'directions': [`In a 1.5 quart non-reactive bowl, whisk together all of the marinade ingredients. Place marinade and chicken in a sealable plastic bag. Place in the refrigerator for 8 hours or overnight.`, `Remove chicken from the marinade just before cooking. Discard marinade.`, `Grill chicken or cook in a 12-inch skillet on the stovetop for 12 to 14 minutes, turning occasionally.`, `Use a food thermometer to determine that the chicken has reached a safe minimum internal temperature of 165°F.`], 'ingredients': [ `14 Sanderson Farms® Chicken Tenders (about 2 pounds)`, `¼ cup brown sugar`, `½ cup canola oil`, `¼ cup soy sauce`, `¼ cup apple cider vinegar`, `1 Tablespoon Dijon mustard`, `½ teaspoon minced garlic`, `½ teaspoon ground black pepper Recipe measurements intended for 2 pounds of chicken. Marinate 8 hours or overnight.` ] };

recipes[`lemon garlic and herb marinade`] = {'description': `Lemon, Garlic, and Herbs. If those three words don’t get your mouth watering, one bite of your favorite cut of chicken marinated in this great sauce, will have your taste buds jumping for joy.`, 'directions': [`In a 1.5 quart non-reactive bowl, whisk together all of the marinade ingredients. Place marinade and chicken in a sealable plastic bag. Place in the refrigerator for 30 minutes.`, `Remove chicken from the marinade. Discard marinade. Grill chicken or cook on the stove top.`, `Use a food thermometer to determine that the chicken has reached a safe minimum internal temperature of 165°F for boneless chicken. For bone-in chicken, 180°F for whole chickens, thighs, drumsticks and wings; 170°F for breasts.`], 'ingredients': [ `1/3 cup olive oil`, `3 Tablespoons lemon juice`, `1 teaspoon minced garlic`, `1 teaspoon Italian seasoning`, `3/4 teaspoon salt`, `1/2 teaspoon black pepper`, `Recipe measurements intended for 2 pounds of chicken. Marinate for 30 minutes.` ] };

recipes[`grilled chicken drumsticks with pineapple sriracha glaze`] = {'description': `Bring the flavor of Hawaii to your table tonight with this quick and easy recipe for grilled chicken drumsticks with a sweet and spicy glaze.`, 'directions': [`To season drumsticks, pull skin back and season with 1 teaspoon seasoned salt. Place skin back over the drumsticks. Coat with olive oil and season with 1 teaspoon seasoned salt.`, `To make the glaze, combine pineapple preserves, pineapple juice, Sriracha sauce and garlic in a food processor. Pulse until glaze is smooth. Pour glaze into a small sauce pan and bring to a boil for 1 minute. Turn heat off and cool.`, `Heat grill to medium-high. If using charcoal, make sure the coals are placed so there is a cool side of the grill.`, `Place chicken on the grill. Grill for 6 minutes or until you have a good sear on all sides. Lower heat to medium, or if using charcoal, move the chicken to the cooler side of the grill. Cover and cook for 10 minutes.`, `Remove cover, turn drumsticks and cover again. Cook for an additional 10 minutes. To check for doneness, insert a meat thermometer into the thickest part of the chicken. Drumsticks should be 180°F or until the juices run clear.`, `Brush glaze onto chicken before removing from the grill.`], 'ingredients': [ `10 Sanderson Farms® Drumsticks`, `2 teaspoons seasoned salt`, `1 Tablespoon olive oil`, `⅓ cup pineapple preserves`, `¼ cup pineapple juice`, `2 Tablespoons Sriracha sauce`, `2 teaspoons chopped garlic` ] };

recipes[`chicken quiche`] = {'description': `A savory custard with chicken, cheese and vegetables. This dish originated in France, and can be served as an appetizer or a main course.`, 'directions': [`Preheat oven to 350°F.`, `Heat olive oil in a 12-inch skillet over medium high heat.`, `Add tenders and cook 3 minutes on each side. Remove and cut into small pieces and set aside.`, `Add vegetable mixture and chopped garlic to skillet. Cook 3 minutes.`, `In a large bowl, combine eggs, milk, cheddar cheese, salt, black pepper, green onions, chicken and vegetable mixture.`, `Pour into a greased 9-inch glass pie pan.`, `Bake in oven for 30 minutes until firm or until internal temperature reaches 165°F.`, `Slice into portions and serve.`], 'ingredients': [ `4 Sanderson Farms® Chicken Tenders`, `1 Tablespoon olive oil`, `1 cup frozen onion, celery and bell pepper mix`, `1 teaspoon chopped garlic`, `6 large eggs`, `1/4 cup milk`, `1/2 cup shredded cheddar cheese`, `1/2 teaspoon salt`, `1/4 teaspoon ground black pepper`, `1/4 cup chopped green onions` ] };

recipes[`chicken, spinach and tomato strata`] = {'description': `A layered breakfast dish that can be made a day ahead, refrigerated overnight and baked just before serving. A very popular brunch dish!`, 'directions': [`Place chicken, water, 1 teaspoon salt and 1/4 teaspoon black pepper in a 5-quart stockpot.`, `Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 40 minutes.`, `Pull meat from the bones, discarding skin, and shred into bite-sized pieces.`, `In a large bowl, mix eggs, milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Set aside.`, `In a 12-inch skillet, heat 2 Tablespoons butter over medium high heat. Add onion and cook for 2 minutes.`, `Add tomatoes and spinach to skillet. Stirring, cook for 1 minute. Turn heat off.`, `Add shredded chicken to vegetables and mix well.`, `In a greased 3-quart (9x13) baking dish, layer half of the bread, half of the chicken/vegetable mixture and half of the cheese. Repeat layers.`, `Pour egg mixture evenly on top of cheese. Let dish rest for 15 minutes.`, `Bake in a 350°F oven for 40 minutes, or until firm.`, `Slice into squares and serve.`], 'ingredients': [ `1 Sanderson Farms® Split Chicken Breast`, `3 quarts cold water`, `2 teaspoons salt, divided`, `1/2 teaspoon ground black pepper, divided`, `8 large eggs`, `2 cups milk`, `2 tablespoons butter`, `1/2 cup diced onion, ½" thick`, `1½ cups of grape tomatoes, cut in half`, `5 cups fresh spinach leaves`, `5 cups diced French or Italian bread, ¾" thick`, `2 cups shredded Swiss cheese` ] };

recipes[`roast chicken with garlic and lime`] = {'description': `Full of flavor - garlic and lime are a perfect combination. It's great for a dinner party, and worth the wait!`, 'directions': [`Process all marinade ingredients in food processor for 10 to 20 seconds.`, `Using fingers or handle of wooden spoon, gently loosen skin from chicken, being careful not to tear it. Rub half of the marinade beneath skin of chicken. Rub entire exterior surface of chicken with remaining marinade. Tuck wingtips underneath chicken and tie the legs.`, `Place chicken in gallon-size sealable plastic bag and refrigerate 6 to 24 hours.`, `Preheat oven to 375°F. Remove chicken from refrigerator 10 minutes prior to cooking. Place chicken in roasting pan and pour marinade from the plastic bag over it. Roast chicken for 1 hour and 20 minutes, or until chicken reaches an internal temperature of 170°F in the thickest part of the breast meat, and 180°F in the thigh, or until all juices run clear.`, `While the chicken roasts, process all seasoned mayonnaise ingredients in a food processor until finely chopped. Place in a serving bowl and set aside.`, `When chicken is done, remove it from roasting pan and let it rest 10 minutes.`, `Scrape the pan drippings from roasting pan into a measuring cup or fat separator, pour fat off, pour the juices back in with the pan drippings, and strain into a bowl. Set aside.`, `Carve chicken, ladle pan juices over carved chicken pieces and serve with the seasoned mayonnaise. *Marinate Overnight`], 'ingredients': [ `1 Sanderson Farms® Whole Frying Chicken, remove giblets Marinade:`, `1/4 cup extra virgin olive oil`, `3 Tablespoons Kosher salt`, `9 medium garlic cloves, peeled and roughly chopped`, `1½ Tablespoons ground black pepper`, `2 Tablespoons ground cumin`, `1½ Tablespoons sugar`, `1 Tablespoon smoked paprika`, `1½ teaspoons dried oregano`, `1 Tablespoon lime zest`, `1/2 cup fresh lime juice`, `2¼ teaspoons minced Serrano chiles Seasoned Mayonnaise:`, `1/4 cup mayonnaise`, `1/4 cup sour cream`, `1 Tablespoon minced yellow onion`, `1 Tablespoon fresh lime juice`, `1 Tablespoon chopped cilantro`, `1 garlic clove, minced`, `1 teaspoon yellow mustard`, `1/2 teaspoon Kosher salt` ] };

recipes[`chicken noodle soup`] = {'description': `This classic American comfort food starts with a fresh, homemade stock that gives this soup great flavor!`, 'directions': [`Place chicken, water, garlic, thyme, 1 teaspoon salt, whole black peppercorns and large pieces of carrots, onions and celery in a 6-quart stockpot. Bring to a boil over medium high heat. Reduce heat to low. Simmer for 1 hour, skimming surface foam occasionally.`, `Remove chicken from broth. Set aside.`, `Line a fine sieve with dampened cheesecloth. Strain broth through lined sieve. Remove any excess fat from top of broth with spoon. Set broth aside.`, `Pull chicken meat from bones into bite size pieces. Discard skin and bones. Set chicken pieces aside.`, `In a clean stockpot, add oil and heat over medium heat. Add diced celery and diced carrots. Cook 10 minutes.`, `Add reserved chicken broth, noodles and 2 teaspoons salt and ground pepper, or more to taste. Cook 10 minutes.`, `Add cooked chicken and parsley. Cook 5 minutes.`, `Serve.`], 'ingredients': [ `1 Sanderson Farms® Whole Frying Chicken, giblets and other parts removed`, `4½ quarts water`, `6 cloves garlic, peeled and smashed`, `2 fresh thyme sprigs`, `1 teaspoon salt`, `1 teaspoon whole black peppercorns`, `4 carrots, peeled and cut into large pieces`, `2 onions, peeled and quartered`, `2 celery stalks with leaves, cut into 4 pieces`, `1 Tablespoon vegetable oil`, `1 cup finely diced celery`, `1 cup finely diced carrots`, `1 (8-ounce) bag egg noodles`, `2 teaspoons salt, or more to taste`, `1/2 teaspoon ground black pepper, or more to taste`, `1 Tablespoon chopped fresh parsley` ] };

recipes[`asian chicken noodle soup`] = {'description': `An Asian twist on the classic chicken soup!`, 'directions': [`Heat oil in 5-quart stockpot over medium heat. Add onion, red bell pepper and garlic. Reduce heat to low. Cook 5 minutes.`, `Add lemon grass, curry paste, ginger and lime zest. Cook 3 minutes.`, `Add chicken broth, salt and chicken. Simmer for 15 minutes.`, `Add coconut milk, carrots, mushrooms and noodles. Simmer 8 minutes.`, `Remove from heat. Add fish sauce, cilantro and reserved lime juice. Discard lemon grass.`, `Serve.`], 'ingredients': [ `2 Sanderson Farms® Chicken Breast Fillets, sliced in half horizontally to create 4 chicken breast fillets; each thinly sliced into short pieces`, `2 Tablespoons vegetable oil`, `1 cup finely diced yellow onion`, `1/2 cup thinly sliced red bell pepper, slices cut about ¼" x 1½"`, `4 cloves garlic, minced`, `2 stalks lemon grass, cut into 1" pieces`, `2 Tablespoons Thai red curry paste`, `1 Tablespoon freshly grated ginger`, `2 limes, zest grated and 2 Tablespoons juice reserved`, `4 cups low sodium chicken broth`, `1 teaspoon salt`, `2 (13.66-ounces each) cans unsweetened coconut milk`, `1/2 cup shredded carrot`, `3 cups sliced shiitake mushrooms`, `1/2 (8-ounce) package pad thai rice noodles`, `1 Tablespoon Asian fish sauce`, `1 Tablespoon chopped cilantro, and more for garnish` ] };

recipes[`sloppy joe sandwiches`] = {'description': `The whole family will enjoy the great flavors in this quick and easy week night supper.`, 'directions': [`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 seeds and black pepper. Simmer for 10 minutes, stirring occasionally.`, `Serve on buns.`], 'ingredients': [ `3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, diced small`, `1/4 cup chopped onion`, `1/2 cup ketchup`, `3 Tablespoons barbecue sauce`, `1 Tablespoon prepared mustard`, `1 Tablespoon vinegar`, `1½ teaspoons Worcestershire sauce`, `1/2 teaspoon celery seeds`, `1/4 teaspoon black pepper`, `6 seeded hamburger buns` ] };

recipes[`chicken with linguine in peanut sauce`] = {'description': `This well-seasoned Chicken with Linguine recipe is prepared using sautéed chicken tenderloins, snow peas, and, of course, the sweet and savory peanut sauce.`, 'directions': [`In small bowl, whisk together sugar, cornstarch, ginger, ¼ cup soy sauce, hot chili sauce, garlic, peanut butter, rice vinegar and water. Pour mixture into a large, sealable plastic bag. Add chicken tenders. Close bag and refrigerate for one hour. Remove chicken from bag and reserve marinade.`, `Heat oil in a 12-inch skillet over medium heat. Add chicken and cook, turning over a few times through cooking, 10 to 12 minutes or until internal temperature reaches 165°F. Remove chicken from skillet. Cut each chicken tender into four portions. Set aside.`, `Add snow peas and salt. Cook 4 minutes.`, `Add reserved marinade and bring to a rapid simmer. Cook 1 minute.`, `Add green onions, reserving 4 Tablespoons for garnish. Cook 1 minute.`, `In large bowl, combine hot linguine noodles, remaining 4 Tablespoons soy sauce and sesame oil.`, `Add vegetable mixture from skillet, ½ cup chopped peanuts and cooked chicken. Toss to mix well.`, `Serve topped with reserved green onions and chopped peanuts. *Marinate 1 Hour`], 'ingredients': [ `13 Sanderson Farms® Chicken Tenderloins`, `1 teaspoon sugar`, `1½ teaspoons cornstarch`, `1 Tablespoon minced ginger`, `1/2 cup low sodium soy sauce, divided`, `1/4 teaspoon Sriracha hot chili sauce, or more for spicier flavor`, `3 cloves garlic, minced`, `1/4 cup creamy peanut butter`, `1 Tablespoon rice vinegar`, `1 cup water`, `2 Tablespoons vegetable oil`, `1 (6-ounce) package snow peas, cut in half lengthwise`, `1/4 teaspoon salt`, `6 green onions, sliced thin, divided`, `1 pound linguine noodles, cooked`, `2 Tablespoons sesame oil`, `1 cup roughly chopped dry roasted unsalted peanuts, divided` ] };

recipes[`north alabama barbecue chicken`] = {'description': `Calling all grill masters! Traditionally grilled over a live fire, Alabama-style BBQ chicken is known for its rich, tangy white sauce. Serve it with collard greens, corn and bread for a hearty meal.`, 'directions': [`Season chicken with salt and pepper.`, `Heat grill to high. If using charcoal, make sure the coals are placed so there is a cool side of the grill.`, `Place chicken pieces on the grill skin side down. Grill for 6 minutes or until you have a good sear on the chicken. Lower heat to medium, or if using charcoal, move the chicken to the cooler side of the grill. Place cover on the grill and cook 30 to 40 minutes, turning chicken every 8 to 10 minutes. To check for doneness, insert a meat thermometer into the thickest part of the chicken. Breasts should be 170°F and thighs, drumsticks and wings should be 180°F.`, `After grilling, place chicken in a pan and pour half of the sauce over it. Cover with foil and let it sit for 10 to 15 minutes before serving. Use the extra sauce for dipping.`], 'ingredients': [ `1 Sanderson Farms® Cut-Up Chicken`, `1½ teaspoons salt`, `1 teaspoon ground black pepper Barbecue sauce:`, `1 cup mayonnaise`, `1/4 cup fresh lemon juice`, `1/4 cup apple cider vinegar`, `4 teaspoons sugar`, `1½ teaspoons salt`, `1½ teaspoons ground black pepper` ] };

recipes[`chicken gizzard yakitori`] = {'description': `This dish's simple glaze and bite sized pieces make this perfect for a main course or an appetizer.`, 'directions': [`If using wooden skewers, place them in water and soak for 30 minutes. Drain water.`, `Place gizzards, water and salt in a 3-quart saucepan. Bring to a boil and cook for 40 minutes. Drain and set aside.`, `Heat oven to 350°F.`, `In a small mixing bowl, mix Teriyaki basting glaze, Sriracha sauce and garlic.`, `Thread gizzards onto the skewers. Place gizzards on baking sheet and brush with glaze.`, `Place in oven and heat for 5 to 7 minutes.`], 'ingredients': [ `1 pound Sanderson Farms® Chicken Gizzards, cut in half`, `3 cups water`, `1/2 teaspoon salt`, `1/2 cup Teriyaki basting glaze`, `1 Tablespoon Sriracha sauce`, `1 teaspoon chopped garlic`, `4 wooden or metal skewers` ] };

recipes[`grilled chicken liver kabobs`] = {'description': `A flavorful and different way to eat livers that is also quick and easy!`, 'directions': [`If using wooden skewers, soak them in water for 30 minutes. Drain.`, `Heat grill to medium and brush grate with oil.`, `In a small bowl, mix lemon juice, olive oil, lemon zest and Greek seasoning.`, `Add chicken livers, coating well.`, `Thread chicken livers onto skewers and brush with remaining marinade.`, `Grill chicken livers for 15 minutes, turning occasionally, or until the temperature of the livers reaches 165°F.`], 'ingredients': [ `1 pound Sanderson Farms® Chicken Livers`, `1/4 cup olive oil`, `1/4 cup fresh lemon juice`, `1 Tablespoon Greek seasoning`, `1 teaspoon fresh lemon zest`, `4 wooden or metal skewers` ] };

recipes[`classic chicken gizzards and onions`] = {'description': `A classic way to prepare gizzards.`, 'directions': [`Place gizzards, water and 1/2 teaspoon salt in a 3-quart saucepan. Bring to a boil and cook for 30 minutes. Drain gizzards and set aside.`, `In a 12-inch skillet, add oil and heat on medium-high for 3 minutes. Slowly add flour and blend in to make a roux. Cook for 8 minutes or until it is light to medium brown in color.`, `Add onions, 1 teaspoon salt, black pepper and chicken broth. Stir and add gizzards.`, `Bring to a rapid simmer. Reduce heat to low, cover and simmer for 10 minutes.`, `Serve with cooked rice.`], 'ingredients': [ `1½ pounds Sanderson Farms® Chicken Gizzards, cut into four pieces`, `3 cups water`, `1½ teaspoons salt, divided`, `1/3 cup vegetable oil`, `1/2 cup flour`, `1½ cups sliced onions`, `1/4 teaspoon ground black pepper`, `4 cups low sodium chicken broth`, `4 cups cooked rice` ] };

recipes[`garlic chicken`] = {'description': `Need an easy, flavorful meal for everyone? Turn ordinary chicken into a garlic and thyme chicken recipe that’s perfect anytime of day. Goes great with traditional or garlic-roasted potatoes.`, 'directions': [`Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.`, `Heat butter and vegetable oil in a 12-inch skillet over medium high heat.`, `Brown chicken in two batches, 5 minutes per side. Remove chicken from skillet and set aside.`, `Add garlic to skillet. Sauté 5 minutes.`, `Add wine. Cook for 30 seconds.`, `Add chicken. Sprinkle with thyme. Cook chicken, covered, over low heat for 40 minutes until chicken reaches an internal temperature of 180°F or until the juices from the chicken run clear. Remove chicken from skillet and set aside.`, `In a small bowl, whisk the flour with ½ cup of sauce. Gently stir the flour mixture back into the sauce.`, `Add cream, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 2 minutes.`, `Serve chicken over cooked mashed potatoes or egg noodles and top with sauce.`], 'ingredients': [ `1 Sanderson Farms® Whole Cut-Up Chicken`, `3/4 teaspoon salt, divided`, `1/2 teaspoon ground black pepper, divided`, `1 Tablespoon unsalted butter`, `2 Tablespoons vegetable oil`, `30 peeled garlic cloves`, `1½ cups white wine`, `1 Tablespoon fresh thyme`, `2 Tablespoons all-purpose flour`, `2 Tablespoons heavy cream`, `Mashed potatoes or cooked egg noodles (optional)` ] };

recipes[`chicken shawarma`] = {'description': `Put a delicious Middle Eastern recipe on the table, anytime of the year. Start with the savory yogurt marinade, cook on the grill and serve up on pita bread.`, 'directions': [`Cut chicken thighs into portions that are about 1½ x 2 inches.`, `In a medium bowl, combine yogurt, olive oil, lemon juice, garlic, shawarma seasoning blend, salt, allspice and paprika. Add chicken, coating well, cover and refrigerate overnight.`, `Thread chicken onto metal skewers. If using bamboo skewers, soak skewers in water for 30 minutes.`, `Preheat grill. Brush grill grate with oil.`, `Grill chicken over medium heat for 25 minutes, turning occasionally, or until the temperature of the chicken reaches 165° F. *Marinate Overnight`], 'ingredients': [ `6 Sanderson Farms® Boneless, Skinless Thigh Fillets`, `1 (6-ounce) carton Greek yogurt`, `1 Tablespoon olive oil`, `1 Tablespoon fresh lemon juice`, `1½ teaspoons chopped garlic`, `1 Tablespoon chicken shawarma seasoning blend`, `1/2 teaspoon salt`, `1/4 teaspoon allspice`, `1/4 teaspoon paprika`, `metal skewers` ] };

recipes[`chicken burrito`] = {'description': `Make it Mexican tonight with this chicken burrito recipe made right at home. Add taco seasoning to liven up your chicken, salsa, rice and black beans – delicious!`, 'directions': [`Season chicken with taco seasoning.`, `Heat oil in a 12-inch skillet over medium heat. Add chicken and cook, turning over a few times through cooking, 12 to 15 minutes or until chicken reaches an internal temperature of 165°F. Remove chicken from skillet and dice into bite size pieces. Wipe skillet clean.`, `In a small bowl, gently mix the cooked white rice, salsa and black beans. Set aside.`, `Heat a flour tortilla in the skillet according to the package directions. Remove tortilla from skillet and place on a flat surface.`, `To assemble a burrito, layer the warm tortilla with 3 Tablespoons of cheese, 1/3 cup rice mixture, 1/3 cup cooked and diced chicken and 3 more Tablespoons of cheese. Fold one end of the tortilla over the filling, tucking the sides and rolling it to form a burrito. Repeat with the remaining 3 flour tortillas.`, `Heat skillet over medium heat. Place burritos on skillet on flat sides. Lightly brown; then, turn them over to the other flat side to brown. Remove from heat.`, `Slice burritos in half and serve.`], 'ingredients': [ `3 Sanderson Farms® Boneless, Skinless Thighs`, `1 Tablespoon mild taco seasoning mix`, `2 Tablespoons vegetable oil`, `1/2 cup cooked white rice`, `1/2 cup salsa`, `1/2 cup black beans, drained`, `4 (10-inch) burrito-size flour tortillas`, `1¾ cups shredded cheddar cheese, divided` ] };

recipes[`apricot glazed chicken`] = {'description': `Sweet and salty, this glazed chicken recipe is great for a small dinner with friends, or if you double up, it can feed the whole family. It’s a hearty meal that’ll keep everyone coming back for more.`, 'directions': [`Preheat oven to 350°F.`, `Season chicken with 1/4 teaspoon salt, 1/4 teaspoon black pepper, onion powder and garlic powder, including the meat under the skin.`, `For the glaze, in a small bowl, mix the apricot preserves, mustard, brown sugar, lemon juice, ¼ teaspoon salt and 1/8 teaspoon black pepper.`, `Spoon and spread some of the glaze on the bottom of the chicken thighs.`, `Place chicken thighs, skin side up, on an oiled rack on a baking sheet lined with aluminum foil. Bake in preheated 350°F oven 25 minutes.`, `Spoon and spread the remaining glaze on the bottom of the chicken thighs and on top of the skin. Bake an additional 35 minutes until the chicken reaches an internal temperature of 180°F or until the juices run clear.`, `Serve with cooked basmati rice.`, `TIP: As you are cooking, set aside the leftover apricot preserves. This makes for the perfect garnish to impress your dinner guests. `], 'ingredients': [ `4 Sanderson Farms® Chicken Thighs`, `1/4 teaspoon salt`, `1/4 teaspoon ground black pepper`, `1/4 teaspoon onion powder`, `1/4 teaspoon garlic powder`, `1/2 cup apricot preserves`, `1/4 cup country Dijon mustard`, `1 teaspoon brown sugar`, `1/2 teaspoon fresh lemon juice`, `1/4 teaspoon salt`, `1/8 teaspoon ground black pepper`, `2 cups cooked basmati rice` ] };

recipes[`classic chicken salad`] = {'description': `Chicken Salad is a staple of many family menus. Try this simple, under 300 calorie recipe using minimal ingredients: chicken, mayonnaise, sweet pickle relish and chopped celery. Eat it straight out of the bowl or spread it on whole wheat bread for a low-carb lunch.`, 'directions': [`Place Chicken Breasts in a 6-quart pot. Add cold water to cover the chicken. Add 1 teaspoon salt and ½ teaspoon black pepper. Bring to a boil, reduce heat and simmer for 50 minutes. Remove meat from the bones, discarding skin.`, `Finely dice the chicken.`, `In a medium size bowl, add chicken, celery, pickle relish, ½ teaspoon salt and ½ teaspoon black pepper. Add mayonnaise, mix together and serve.`], 'ingredients': [ `3 Sanderson Farms® Split Chicken Breasts`, `1½ teaspoons salt, divided`, `1 teaspoon black pepper`, `1 cup finely chopped celery`, `3/4 cup sweet pickle relish`, `3/4 cup mayonnaise` ] };

recipes[`chicken with fiesta rice`] = {'description': `Make it a Mexican dinner night with this easy-to-make recipe prepared right at home. Use ground cumin, chili powder, salt and black pepper to spice up your chicken thighs. Then flavor your rice with roasted peppers, tomatoes, black beans, corn and cilantro – a festive meal for the whole family.`, 'directions': [`Combine the cumin, chili powder, 1 teaspoon salt and black pepper. Season chicken with seasoning mixture.`, `Heat oil in 5-quart Dutch oven over medium heat. Add chicken and cook, turning occasionally, 10 minutes. Remove chicken and set aside. Pour drippings out, reserving 1 Tablespoon. Wipe Dutch oven clean.`, `Heat the reserved Tablespoon of drippings on low. Add onion. Cook 4 minutes.`, `Add garlic. Cook 1 minute.`, `Add rice. Cook 2 minutes, stirring constantly.`, `Add chicken broth, roasted peppers, tomatoes, black beans, corn, cilantro and ½ teaspoon salt. Bring to a simmer. Place chicken on top of rice mixture. Cover and simmer for 30 minutes, or until rice is tender and chicken is to an internal temperature of 190°F.`, `Serve.`], 'ingredients': [ `8 Sanderson Farms® Chicken Thighs`, `1 teaspoon ground cumin`, `1 teaspoon chili powder`, `1½ teaspoons salt, divided`, `1/2 teaspoon ground black pepper`, `2 Tablespoons vegetable oil`, `1 cup finely chopped onion`, `1 teaspoon chopped garlic`, `1½ cups white rice`, `1½ cups low sodium chicken broth`, `1/2 cup chopped roasted red pepper`, `1 (14.5-ounce) can diced tomatoes`, `1 cup canned black beans, drained and rinsed`, `1 (8.5-ounce) can yellow corn, drained`, `2 Tablespoons chopped fresh cilantro` ] };

recipes[`herb roasted chicken`] = {'description': `Full of flavor and fresh herbs, the recipe will please everyone at the dinner table.`, 'directions': [`Preheat oven to 375°F.`, `In a small bowl, mix butter, rosemary, parsley, thyme, garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper into a paste.  Set aside.`, `Remove giblets from chicken. Gently loosen skin from chicken being careful not to tear it. This can be done by using your first and second fingers or by using a teaspoon with the rounded side out.`, `Season the cavity of the chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.`, `Spread the compound butter under the skin on the chicken breasts and  drumsticks.`, `Truss or tie the chicken drumsticks with kitchen twine.  This is done by wrapping the twine over the end of the drumsticks, bringing it up, crossing and then pulling the ends of the drumsticks together with the twine and tying the twine into a knot.  Tuck the chicken wings.`, `Coat a roasting pan with vegetable spray.  Place onions in the pan.  Season onions with 1/4 teaspoon salt and 1/4 teaspoon black pepper.`, `Place chicken on top of the onions, breast side up.  Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.`, `Roast in preheated 375°F oven for 1½ hours or until the temperature reaches 170°F at the breast and 180°F at the thigh or until the juices run clear.`], 'ingredients': [ `1 (5 lb.) Sanderson Farms® Whole Frying Chicken`, `1/2 cup (1 stick) unsalted butter, at room temperature`, `1 Tablespoon chopped fresh rosemary`, `1 Tablespoon chopped fresh flat leaf parsley`, `1 teaspoon chopped fresh thyme`, `2 cloves garlic, chopped fine`, `1 1/2 teaspoon salt, divided`, `1 teaspoon ground black pepper, divided`, `1 (24-inch) piece of kitchen twine`, `2 medium onions, sliced into 1" thick discs`, `Vegetable spray` ] };

recipes[`lemon pepper broiled chicken`] = {'description': `With only a handful of ingredients, this simple, yet zesty recipe is always a hit.`, 'directions': [`Place chicken in a roasting pan and pour lemon juice over the chicken.`, `Season chicken with salt, red pepper and lemon pepper seasoning.`, `Place under the broiler and broil for 10 minutes, turning after the first 5 minutes. The skin should be browned and crisp.`, `Remove chicken from oven, place lemon slices around the chicken and cover with foil.  Place chicken back into the oven and bake at 375°F for 30 minutes or until the chicken is cooked through and the juices run clear. If using a thermometer, it should read 180°F.`], 'ingredients': [ `4 Sanderson Farms® Chicken Thighs`, `4 Sanderson Farms® Chicken Drumsticks`, `1/3 to 1/2 cup fresh lemon juice`, `1/2 teaspoon salt`, `1/8 teaspoon red pepper`, `4 teaspoons lemon pepper seasoning`, `lemon slices` ] };

recipes[`pan-fried chicken breasts and vegetables`] = {'description': `Looking for a tasty chicken dish for the whole family? This traditional pan-fried recipe starts with chicken, eggplant, zucchini and tomatoes and doesn’t stop ‘til you’ve savored the last bite.`, 'directions': [`Preheat oven to 350°F.`, `Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge in flour.`, `In a 12-inch pan with 3-inch sides, heat butter and olive oil over medium-high heat. Add chicken and brown for 2 ½ minutes on each side. Remove chicken from the pan and keep warm.`, `Add onion, drained eggplant and zucchini to the pan. Sauté for 5 minutes. Add garlic and sauté an additional minute. Add tomatoes, wine, thyme, ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 10 minutes.`, `Place chicken on top of the vegetables, cover and bake in oven for 15 minutes. Chicken should reach an internal temperature of 165°F.`, `To serve, place a small amount of vegetables on a plate, top with chicken and top chicken with additional vegetables.`], 'ingredients': [ `2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four fillets`, `1 teaspoon salt, divided`, `1/2 teaspoon ground black pepper, divided`, `1 cup all-purpose flour`, `1 Tablespoon unsalted butter`, `2 Tablespoons olive oil for sautéing`, `1 large onion, sliced`, `1 eggplant (about 1 pound) cut into cubes and placed in water`, `2 small zucchini, cut into ½-inch thick half moons`, `2 garlic cloves, finely chopped`, `1 (14.5-ounce) can diced tomatoes in juice`, `1/2 cup white wine`, `3 teaspoons fresh thyme leaves` ] };

recipes[`chicken liver pâté`] = {'description': `Serve up a delicious French spread with this surprisingly simple chicken liver pâté recipe. Spread pâté into a ramekin and serve with melba rounds for the perfect hors d’oeuvres.`, 'directions': [`Trim fat from the chicken livers and soak livers in milk for one hour. Remove the livers from the milk and pat dry.`, `Heat 4 Tablespoons of butter in a 12-inch skillet over medium heat. Let the butter brown for about 3 minutes.`, `Add shallots and sauté for 1 minute. Add livers, leaving space around them for even cooking. Add salt. Turn heat to medium-high and cook 2 minutes on each side.`, `After livers have cooked, add garlic, thyme and anchovy paste. Cook for 1 minute.`, `Add sherry. Cook 2 minutes. Turn heat off and allow to cool.`, `Add liver mixture into a food processor. Add black pepper, red pepper, whipping cream and the remaining 4 Tablespoons of butter. Pulse to combine.`, `Spread pâté into a 12-ounce bowl or ramekin, cover and refrigerate for one hour.`, `Serve with melba rounds.`], 'ingredients': [ `1 pound Sanderson Farms® Chicken Livers`, `1 cup milk`, `8 Tablespoons unsalted butter, divided`, `1/3 cup minced shallots`, `1/2 teaspoon salt`, `2 cloves garlic, minced`, `1¼ teaspoons dried thyme`, `1 teaspoon anchovy paste`, `3 Tablespoons dry sherry`, `1/4 teaspoon ground black pepper`, `pinch of ground red pepper`, `1/3 cup heavy whipping cream`, `24 melba rounds` ] };

recipes[`chicken coleslaw`] = {'description': `Elevate your coleslaw to a whole new level with the flavor of shredded chicken tenderloins. Sesame seeds and broken ramen noodles give this dish its crunch. Then just chill and eat.`, 'directions': [`Mix 3 Tablespoons of sesame seed oil, lemon juice, salt and black pepper in a small bowl. Add chicken tenders and toss to coat.`, `Spray a 12-inch skillet with vegetable spray. Heat skillet over medium-high heat.`, `Cook chicken tenders 4 minutes per side or until chicken reaches an internal temperature of 165°F. Remove chicken from skillet, cool and shred into bite-size pieces.`, `In the same skillet, heat 3 Tablespoons of sesame seed oil. Add green onions, noodles and almonds. Sauté for 1 minute. Add sesame seeds and cook for an additional minute. Cool.`, `In a large bowl, combine coleslaw mix with cabbage. Add cooked chicken, green onion mixture and dressing. Toss to coat.`, `Chill in the refrigerator for one hour before serving.`], 'ingredients': [ `8 Sanderson Farms® Chicken Tenderloins`, `6 Tablespoons sesame seed oil, divided`, `1 Tablespoon lemon juice`, `1/2 teaspoon salt`, `1/8 teaspoon ground black pepper`, `1/2 cup sliced green onions`, `1 (3-ounce) package chicken flavor ramen noodles, broken into small pieces`, `1 (2.25-ounce) package slivered almonds`, `2 Tablespoons sesame seeds`, `1 (16-ounce) package coleslaw mix`, `1 cup chopped red cabbage`, `1/2 cup red wine vinaigrette dressing` ] };

recipes[`braised chicken with lentils`] = {'description': `Want a more flavorful chicken recipe? Savor juicy chicken blended with yogurt, seasonings, chicken broth and, of course, lentils. Delicious is something everyone can agree on.`, 'directions': [`Season chicken with salt and ¼ teaspoon black pepper. Heat oil in a 12-inch skillet with 4-inch sides over medium-high heat. Add chicken. Brown on both sides, moving around so the chicken browns evenly, for about 15 minutes.`, `Remove all but a thin layer of fat from the pan. Add green onions and sauté, stirring to prevent scorching for about 3 minutes. Add garlic and sauté another minute. Remove from pan.`, `In a small bowl, combine yogurt, chicken broth, diced tomatoes, lentils, ½ teaspoon black pepper, cumin, allspice and cinnamon. Add to skillet. Return chicken to skillet and top with green onion mixture. Cover and simmer until chicken is cooked and lentils are tender, about 35 to 40 minutes. Chicken temperature should reach an internal temperature of 190°F. Stir in cilantro.`, `To serve, spoon lentils on plate, place chicken pieces on top, ladle juices over chicken and lentils and top with chopped cilantro.`], 'ingredients': [ `1 Sanderson Farms® Whole Cut-Up Chicken`, `3/4 teaspoon salt`, `3/4 teaspoon black pepper, divided`, `2 Tablespoons vegetable oil`, `6 green onions, chopped`, `1 teaspoon finely chopped garlic`, `1 (6-ounce) carton plain Greek yogurt`, `1½ cups low sodium chicken broth`, `1 (14.5-ounce) can diced tomatoes`, `3/4 cup lentils`, `1 teaspoon cumin`, `1/2 teaspoon allspice`, `1/2 teaspoon cinnamon`, `1/4 cup chopped fresh cilantro leaves (plus more for topping)` ] };

recipes[`chicken and rice soup`] = {'description': `Soup on the brain? Try this one-pot, classic chicken and rice soup recipe to keep you warm on cool, autumn days. Chicken, celery, carrots, parsley and white rice – what could be simpler? TIP: Double the recipe and freeze some for when you need a hearty soup on a cold day.`, 'directions': [`Place chicken, water, celery, salt and black pepper in a 6-quart stockpot.`, `Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 25 minutes.`, `Add carrots. Cook 20 minutes.`, `Add rice. Cook 10 minutes.`, `Add parsley. Turn heat off. Stir.`, `Remove chicken. Discard skin and bones. Pull chicken meat into bite sized pieces and return chicken meat to stockpot.`, `Adjust seasonings, to taste.`, `Serve.`], 'ingredients': [ `2 Sanderson Farms® Split Chicken Breasts`, `8 cups cold water`, `1 cup finely diced celery`, `1½ teaspoons salt`, `1/4 teaspoon black pepper`, `3/4 cup finely diced carrots`, `1/3 cup uncooked white rice`, `1 Tablespoon chopped fresh parsley` ] };

recipes[`easy chicken stir-fry`] = {'description': `Need a quick and easy dish for dinner? An alternative to traditional stir-fry recipes, this chicken stir-fry gets its savory flavor from bok choy. Serve over jasmine rice for a healthy meal.`, 'directions': [`Cook rice in small saucepan according to package directions.`, `Heat oil in a 12-inch skillet or wok over high heat.`, `Season chicken with salt.`, `Add chicken to skillet or wok and cook 4 minutes or until chicken reaches an internal temperature of 165°F.`, `Add bok choy. Stir. Cook 1 minute.`, `Add stir-fry sauce. Stir. Cook 2 minutes.`, `Serve over cooked rice.`], 'ingredients': [ `2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets and cut into thin slices`, `1 cup uncooked jasmine rice`, `2 Tablespoons vegetable oil`, `1/4 teaspoon salt`, `4 cups sliced bok choy`, `2/3 cup stir-fry sauce` ] };

recipes[`chicken panini`] = {'description': `Turn the ordinary chicken sandwich into a zesty Italian panini. Start with thinly sliced breast fillets and assemble with mozzarella cheese, bacon, avocado, tomato and spring mix. Toast sandwich with spatula – a quick and easy meal the whole family will love.`, 'directions': [`Heat oil in a 12-inch skillet over medium high heat.`, `Season chicken with salt and black pepper.`, `Add chicken to skillet. Cook 5 to 8 minutes, turning halfway through cooking cycle, or until chicken reaches an internal temperature of 165°F. Remove chicken from skillet and set aside. Wipe skillet.`, `Spread 1/2 Tablespoon mayonnaise on cut sides of the bread slices.`, `To assemble chicken panini, layer the following on each bottom slice of bread: 1 cooked piece of chicken 1 slice cheese 2 half slices of bacon 2 avocado slices 1 tomato slice spring mix 1 bread top`, `Heat skillet over medium heat. Place chicken panini top side down on heated skillet to toast pressing down with spatula. Turn panini bottom side down and continue toasting and pressing down with spatula. Chicken panini can also be toasted using a panini press.`, `Serve warm.`], 'ingredients': [ `2 Sanderson Farms® Thinly Sliced Chicken Breast Fillets, cut in half to create four pieces`, `2 Tablespoons vegetable oil`, `salt, to taste`, `ground black pepper, to taste`, `2 Tablespoons mayonnaise, divided`, `8 French bread slices or the bread of your preference`, `4 mozzarella cheese slices`, `4 fully cooked bacon slices, each cut in half`, `8 avocado slices`, `4 tomato slices`, `baby spring mix, to taste` ] };

recipes[`lemon honey chicken`] = {'description': `Put some fun on your table with the citrusy sweet flavors of roasted thighs and drumsticks. Mix together honey, lemon juice, butter and chopped rosemary, coat chicken and pop in the oven – fun and tasty for everyone.`, 'directions': [`Preheat oven to 375°F.`, `Season chicken with salt and black pepper.`, `In a medium bowl, mix together honey, lemon juice, butter and chopped rosemary.`, `Place chicken, skin side down, on a rack in a roasting pan. Place sprigs of rosemary around the chicken.`, `Using a pastry brush, coat chicken with the lemon honey glaze.`, `Roast in a 375°F oven for 30 minutes, basting again after 15 minutes. Turn chicken over, skin side up, and roast an additional 30 minutes, basting again after 15 minutes. Chicken should reach an internal temperature of 180°F or until the juices run clear.`], 'ingredients': [ `6 thighs and 6 drumsticks from the Sanderson Farms® Drumsticks & Thighs Combo Pack`, `1 teaspoon salt`, `1/2 teaspoon ground black pepper`, `2/3 cup honey`, `1/3 cup lemon juice`, `5 Tablespoons butter, melted`, `1 teaspoon chopped fresh rosemary`, `4 to 5 sprigs rosemary` ] };

recipes[`chicken minestrone`] = {'description': `Want a nutritious option for lunch or dinner? Ready in 30 minutes, this traditional minestrone recipe includes Italian vegetables, pasta shells, tomatoes, kale leaves and chickpeas. Hearty and tasty altogether.`, 'directions': [`Heat oil in a 5-quart stockpot over high heat.`, `Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.`, `Add chicken to stockpot and cook 5 minutes or until chicken reaches an internal temperature of 165°F.`, `Add vegetables, garlic, broth, tomatoes, pasta, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer soup, covered, for 5 minutes.`, `Add chick peas and kale. Continue cooking for 5 minutes.`, `Ladle soup into bowls, top with Parmesan cheese and serve.`], 'ingredients': [ `2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets and diced into bite sized pieces`, `2 Tablespoons olive oil`, `3/4 teaspoon salt`, `1/2 teaspoon ground black pepper`, `1 (12-ounce) bag Italian frozen vegetables`, `1/2 teaspoon minced garlic`, `4 cups low sodium chicken broth`, `1 (14.5-ounce) can diced tomatoes, undrained`, `1 cup uncooked mini pasta shells`, `1 (15.5-ounce) can chick peas, drained and rinsed`, `2 cups 1" diced kale leaves`, `shredded Parmesan cheese (optional)` ] };

recipes[`asian chicken salad`] = {'description': `Serve up this Asian-inspired chicken salad in just 30 minutes. Simply cook chicken in skillet for 5 to 10 minutes, toss in spring mix salad and drizzle dressing on top – healthy and delicious when you’re short on time.`, 'directions': [`Toss spring mix salad, red cabbage, carrots, red bell peppers, edamame and almonds in a medium size bowl. Set aside.`, `Season chicken with salt and black pepper.`, `Heat oil in a 12-inch skillet over medium high heat. Add chicken to skillet and cook 5 to 10 minutes, turning halfway through cooking, or until internal temperature reaches 165°F. Remove chicken from skillet and slice into ½" slices.`, `Add oranges and cooked chicken slices to salad.`, `Drizzle dressing over salad. Toss and serve.`], 'ingredients': [ `1 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, sliced in half horizontally to create two chicken breast fillets`, `5 cups spring mix salad`, `1 cup sliced red cabbage`, `1/2 cup shredded carrots`, `1/4 cup finely diced red bell peppers`, `1/2 cup edamame`, `1/4 cup sliced almonds`, `salt, to taste`, `ground black pepper, to taste`, `2 Tablespoons vegetable oil`, `1 (11-ounce) can mandarin oranges, drained`, `3 Tablespoons Asian salad dressing` ] };

recipes[`roasted chicken drumsticks`] = {'description': `Bring more fun to your table with easy-to-make roasted chicken drumsticks. Flavor drumsticks with all-purpose adobo seasoning and olive oil, toss them in the oven for 40 minutes and serve with Spanish rice. Something for the whole family – especially the kids.`, 'directions': [], 'ingredients': [ ] };

recipes[`tuscan-style chicken soup`] = {'description': `A European spin on traditional chicken soup, this 35-minute recipe gets its rich flavor from Italian seasoning, Italian veggies and red kidney beans. Freeze any leftovers for when you need a hearty soup on a cold day.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken alfredo`] = {'description': `Want a new spin on chicken tonight? This Italian favorite can be cooked in 35 minutes. Alfredo sauce, baby spinach and fettuccine pasta give this dish a savory kick – a meal made easy at home.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken marinara`] = {'description': `35 minutes is all you need to enjoy this classic Italian recipe. Cook chicken, spoon in marinara sauce and top with mozzarella cheese. Serve over pasta of choice – now that’s easy.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken tacos`] = {'description': `Make it a fiesta tonight with chicken tacos made right at home. Start with skinless chicken thigh meat, add spices and veggies, and serve on heated tortillas – muy delicioso!`, 'directions': [`Season chicken with 3/4 teaspoon salt, chili powder and 1 teaspoon lime juice. Set aside.`, `Heat 1 Tablespoon of olive oil in a 12-inch skillet over medium-high heat.`, `Add red bell pepper. Cook 3 minutes.`, `Add onions and 1/2 teaspoon salt. Cook 3 minutes. Set vegetables aside.`, `Add the remaining 1 Tablespoon of olive oil to skillet. Add chicken. Cook 5 minutes or until chicken reaches an internal temperature of 165°F.`, `Return the vegetables to the skillet. Stir.`, `Heat tortillas according to package directions.`, `Spoon chicken mixture over heated tortillas. Sprinkle with cilantro and lime juice.`], 'ingredients': [ `6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, thinly sliced`, `1¼ teaspoons salt, divided`, `1 teaspoon chili powder`, `1 teaspoon or more to taste fresh lime juice`, `2 Tablespoons olive oil, divided`, `2 cups thinly sliced red bell pepper`, `2 cups thinly sliced red onion`, `12 corn tortillas`, `4 Tablespoons chopped cilantro` ] };

recipes[`latin-style chicken stew`] = {'description': `This Latin-inspired, slow-cooking chicken stew gets its flavor from a medley of vegetables like carrots, cubed potatoes, Spanish green olives stuffed with pimientos, and creamy tomato sauce. Combine all ingredients in a 6-quart cooker and let it cook all morning.`, 'directions': [], 'ingredients': [ ] };

recipes[`cassoulet`] = {'description': `A favorite of French cooks, cassoulet is a rustic, slow-cooked dish made with cannellini beans, smoked sausage and chicken drumsticks. Prepare a day ahead and refrigerate leftovers for lunch.`, 'directions': [], 'ingredients': [ ] };

recipes[`spring grilled chicken salad`] = {'description': `Want more flavor in your salad? This easy Spring Grilled Chicken Salad recipe adds a spring twist with strawberries, pecan pieces and raspberry vinaigrette. Toss ingredients well and serve salad topped with sliced chicken.`, 'directions': [], 'ingredients': [ ] };

recipes[`roasted chicken with vegetables`] = {'description': `A classic holiday recipe, good any time of the year. Stuff chicken with fresh carrots, celery, onions and thyme for a hearty meal the whole family will love. And, for a festive presentation, serve with dirty rice on a platter.`, 'directions': [], 'ingredients': [ ] };

recipes[`paneed chicken breast and vegetable salad`] = {'description': `Need a quick recipe for two? Try this 30-minute panéed (pan-fried) chicken recipe infused with a rich vegetable salsa – a colorful dish when you need one.`, 'directions': [], 'ingredients': [ ] };

recipes[`cuban-style smashed chicken sandwiches`] = {'description': `Craving a classic Cuban-style sandwich? Try this hearty combination of chicken, ham and pickles tucked into a fresh Ciabatta roll. Place sandwich in a skillet to toast to your liking and serve.`, 'directions': [], 'ingredients': [ ] };

recipes[`corn flake chicken dippers`] = {'description': `This recipe featuring a crispy layer of corn flakes will be a hit for any get-together.`, 'directions': [], 'ingredients': [ ] };

recipes[`paella`] = {'description': `Chicken, sausage, and seafood come together in a delicately seasoned rice and veggie mix. This colorful dish looks a lot harder than it is, but don't shy away from taking full credit.`, 'directions': [], 'ingredients': [ ] };

recipes[`crockpot jambalaya`] = {'description': `Craving Cajun tonight? Put this one-pot, slow-cooked version of a traditional New Orleans favorite on your table. Add chicken, sausage, onion, tomatoes, chicken broth and seasonings in the slow cooker on high for three hours. For larger crowds, just double the mix.`, 'directions': [], 'ingredients': [ ] };

recipes[`grilled chicken and peach kabobs`] = {'description': `Low on calories and high on flavor, grilled chicken and peach kabobs are sure to create smiles around the table. Thread chicken, zucchini rounds, mushrooms and peach slices on skewers, marinate (30 minutes or overnight) and then simply fire up the grill.`, 'directions': [], 'ingredients': [ ] };

recipes[`sweet and tangy chicken wings`] = {'description': `A cola beverage is an unlikely base for a tangy and tantalizing sauce that makes for unforgettable wings. Try these once and you may never go back to Buffalo!`, 'directions': [], 'ingredients': [ ] };

recipes[`grilled chicken sandwiches with pesto, brie & arugula`] = {'description': `Flavorful pesto and creamy Brie balance each other, offering the perfect complement to grilled chicken with a delicate marinade.`, 'directions': [], 'ingredients': [ ] };

recipes[`pan roasted maple dijon chicken with butternut squash and brussel sprouts`] = {'description': `Here’s a light meal you’re sure to love. This recipe combines Brussels sprouts, butternut squash and roasted chicken in a tasty sauce of maple syrup and Dijon mustard – under 500 calories per serving.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken chickpea salad`] = {'description': `Want something healthy and delicious but don’t have a lot of time? This Chicken Chickpea Salad can be whipped up in just 20 minutes. Or, refrigerate overnight and brown-bag your lunch. Try it in pita halves – something fun for the whole family.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken frittata`] = {'description': `Recharge your taste buds with this on-skillet meal – perfect for breakfast, brunch or even parties. Mix colorful bell peppers, whipping cream and lightly beaten eggs. Then pour on top of cooked veggies and chicken, top with cheese and bake. Delicious is hard to resist! Tip: Break out your muffin pans for a more festive, individual-sized frittata treat.`, 'directions': [], 'ingredients': [ ] };

recipes[`buffalo chicken sub`] = {'description': `The Buffalo Chicken Sub has a great flavor and texture, and is an excellent substitute for Buffalo Wings. Good to eat while watching sports and tailgating!`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken and mushroom stroganoff`] = {'description': `Our popular Chicken and Mushroom Stroganoff is delicious and simple, and cooks in just over 30 minutes. Start by stirring in onions and mushrooms and flavor with enriched chicken broth.`, 'directions': [], 'ingredients': [ ] };

recipes[`grilled chicken and chorizo skewers`] = {'description': `Chorizo sausage adds a flavorful twist to traditional grilled chicken skewers. Assemble skewers with alternating ingredients – chicken, chorizo, bell peppers and onions – then just fire up the grill. Cumin aioli makes the perfect dipping sauce.`, 'directions': [], 'ingredients': [ ] };

recipes[`sage chicken livers`] = {'description': `Need a quick and easy chicken recipe? Try this rich and savory dish: chicken livers, sautéed with onions and sage. Serve over your favorite type of pasta or rice and put something delicious on the table in 30 minutes.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken spaghetti`] = {'description': `Looking for a tasty spin on traditional spaghetti? Try this chicken, cheddar cheese and spaghetti dish – the perfect blend of creamy and spicy. Serve it up with French bread and a salad of your choice.`, 'directions': [], 'ingredients': [ ] };

recipes[`red chicken spaghetti`] = {'description': `Try your hand at a classic Italian spaghetti dish. This well-seasoned chicken recipe is made with chicken breasts and thighs, tomato paste and sauce, celery, and of course, Italian seasoning.`, 'directions': [], 'ingredients': [ ] };

recipes[`roasted chicken with mushroom gravy`] = {'description': `Transform ordinary roasted chicken with the savory flavor of mushroom gravy, perfect for any size family. Coat the chicken twice and cook in a skillet until golden brown. Top your dish off with the mushroom gravy and you’ll get everyone in a hungry mood.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken croquettes`] = {'description': `Put a delicious French recipe on the table. Chicken Croquettes are a great recipe to try with fresh or even leftover chicken and are perfect as an appetizer, a meal or for parties. Serve with prepared hollandaise sauce and let the feast begin.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken taco salad`] = {'description': `Need a quick meal or party starter? Kid and adult friendly, this simple yet zesty Chicken Taco Salad recipe can be whipped up in 30 minutes and is always a hit.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken enchiladas`] = {'description': `Make it Mexican tonight by adding boneless, skinless chicken thighs, corn tortillas, spicy seasoning and shredded cheddar cheese in the mix. Smother it with a can of enchilada sauce, and enjoy with yellow rice on the side.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken chili`] = {'description': `Make it Tex-Mex tonight with a tasty Chicken Chili recipe made right at home. Serve with freshly baked cornbread to create a spicy meal the whole family will enjoy – from stove to table in 35 minutes.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken pasta salad`] = {'description': `Need a pasta salad recipe for a party or a small gathering? This easy-to-make Chicken Pasta Salad infuses the flavors of broccoli, mushrooms, red bell peppers and black olives with a gentle mayonnaise mix. Make it the night before and serve chilled.`, 'directions': [], 'ingredients': [ ] };

recipes[`mustard glazed chicken`] = {'description': `Dress up your chicken tonight with a tangy mustard flavor. Simply mix up an olive oil-mustard glaze and serve it with rice or a side of your choice. It’s an easy chicken recipe you can put on the table in under an hour.`, 'directions': [], 'ingredients': [ ] };

recipes[`southwest chicken stew`] = {'description': `This traditional chili substitutes chicken for beef in a healthier alternative to the classic. It only takes one pot to cook, and goes from start to finish in just over 45 minutes.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken blt wraps`] = {'description': `Put more crunch on the table tonight. Seasoned corn flakes and bacon give this dish its tasty bite. Dress tortillas with generous helpings of chicken, lettuce, tomatoes, cheese and sandwich spread of your liking. TIP: Prepare the night before and make it a brown bag lunch – for you or the kids.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken cacciatore`] = {'description': `Need maximum flavor with minimum effort? Try this Italian dish with braised chicken in a tomato-based sauce. Add onions, bell peppers and mushrooms and serve over cooked egg noodles – a delicious meal for the whole family in 40 minutes.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken and white bean stew`] = {'description': `Want a hearty alternative to traditional stew? Try this slow-cooking stew recipe, chock full of chicken and white beans. Add seasonings, chicken legs, tomato paste and three cans of cannellini beans, then serve with salad and fresh French bread.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken tortilla soup`] = {'description': `Want a savory Tex-Mex soup? Chili powder, onions, celery, garlic and red bell peppers heightens the flavor of this Chicken Tortilla Soup. Make extra and freeze some for a cold, rainy day.`, 'directions': [], 'ingredients': [ ] };

recipes[`cheesy chicken spread`] = {'description': `Want to liven up the party? This Cheesy Chicken Spread recipe is sure to add new flavor and new fans to your get-together. Start with skinless chicken breast fillets; then add cream cheese, lemon juice, seasonings and chopped walnuts. Serve with low-sodium crackers of your choice.`, 'directions': [], 'ingredients': [ ] };

recipes[`grilled buffalo chicken tenderloins`] = {'description': `Make any night a tenderloin night. Soak wooden skewers in water while you mix up the cayenne pepper and butter sauce. Thread tenderloins on skewers and grill them for just 15-20 minutes – as delicious as it is easy.`, 'directions': [], 'ingredients': [ ] };

recipes[`grilled chicken and hummus pitas`] = {'description': `Great combination of Mediterranean flavors: marinated chicken breast with zesty lemon combined with creamy hummus, tangy yogurt and crisp fresh cucumbers and tomatoes.`, 'directions': [], 'ingredients': [ ] };

recipes[`grilled chicken kabobs`] = {'description': `Great for summer, birthdays and holidays, Grilled Chicken Kabobs are easy to prepare and cook. Load up your skewers with marinated chicken cubes and veggies of your choice, and then let them sizzle over a fiery grill.`, 'directions': [], 'ingredients': [ ] };

recipes[`french bistro-style chicken`] = {'description': `Tender roasted chicken gets fantastically seasoned with saffron, fennel, rosemary and a white wine sauce. Serve with roasted potatoes and vegetables. Bon apetit!`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken and dumplings`] = {'description': `Fill your stomach and warm your soul with this simple dish. It's classic comfort food at its finest.`, 'directions': [], 'ingredients': [ ] };

recipes[`lemon chicken kabobs`] = {'description': `Create a succulent chicken dish that feeds an entire family.`, 'directions': [], 'ingredients': [ ] };

recipes[`lemon barbecue chicken`] = {'description': `Simple ingredients and easy instructions, a delicious dish.`, 'directions': [], 'ingredients': [ ] };

recipes[`garlic roasted chicken`] = {'description': `A delicious blend of flavor and nutrition your family will love.`, 'directions': [], 'ingredients': [ ] };

recipes[`sesame chicken nuggets with plum sauce`] = {'description': `Need a new chicken nugget recipe? Put Sesame Chicken Nuggets on the table in just 40 minutes. Then dip them in a sweet and tangy plum sauce – always a hit.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken fried rice`] = {'description': `Chicken, vegetables, eggs and rice. You couldn't ask for more from a fast and easy-to-prepare dinner. Well, except maybe seconds.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken gumbo`] = {'description': `A Louisiana favorite, Chicken Gumbo gets its flavor from the “holy trinity” of Cajun cuisine – green onions, celery and bell peppers. Start with your gumbo mix and add chicken pieces of your choice.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken piccata`] = {'description': `Italian cuisine in 40 minutes? Sure. Chicken Piccata is a simple combination of chicken breasts dredged in flour, browned and served with a savory sauce of lemon juice, capers and chicken broth. Serve with roasted seasonal vegetables for a complete meal.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken parmesan`] = {'description': `If you and your family want Italian, give Sanderson Farms' Chicken Parmesan recipe a try. This simple meal only takes twenty minutes from the oven to your kitchen table and serves four people.`, 'directions': [], 'ingredients': [ ] };

recipes[`baked breaded chicken cutlets`] = {'description': `The Baked Breaded Chicken Cutlets recipe is a great choice for any dinner dish. This simple recipe requires little prep time and makes six servings.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken and basil stir-fry`] = {'description': `Forget take-out. This delicious dish is loaded with tasty chicken and vegetables, and is ready in a flash. It's a perfect meal for uncompromising families on-the-go.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken lettuce wraps`] = {'description': `If you are looking for a new twist on a sandwich for your family, Chicken Lettuce Wraps from Sanderson Farms are ideal. They are quick to whip up and budget-friendly.`, 'directions': [], 'ingredients': [ ] };

recipes[`sweet citrus-glazed chicken`] = {'description': `Sweet and savory. Turn ordinary chicken quarters into a zesty meal the whole family will enjoy. Marinate your chicken with the sweet-tangy sauce and serve it up over cooked couscous and green beans to complete your meal.`, 'directions': [], 'ingredients': [ ] };

recipes[`southwestern chicken salad sandwiches`] = {'description': `Add a Southwestern spin to the everyday chicken salad sandwich in just 45 minutes. Mix small pieces of cooked chicken with cream cheese, sour cream, salsa and various seasonings. Chill mixture or serve at room temperature over sliced bread.`, 'directions': [`Combine cream cheese and sour cream until smooth.`, `Add salsa, cumin, salt, red pepper, black pepper, red bell pepper, green onions and cooked chicken. Mix well.`, `Spread mixture evenly over 8 slices of bread and top with remaining bread.`], 'ingredients': [ `6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, cooked and diced into ½-inch pieces`, `4 ounces cream cheese, softened`, `2/3 cup sour cream`, `4 Tablespoons salsa`, `1 teaspoon ground cumin`, `1½ teaspoons salt`, `1/2 teaspoon ground red pepper`, `1/4 teaspoon ground black pepper`, `1/3 cup finely chopped red bell pepper`, `1/4 cup sliced green onions`, `16 slices white or wheat bread, toasted` ] };

recipes[`stuffed chicken breast`] = {'description': `Full of flavor and fresh herbs, this classic Stuffed Chicken Breast recipe will please everyone at the dinner table. Complete your meal with rice, stuffing or oven-roasted potatoes.`, 'directions': [`Preheat oven to 425°F.`, `Combine cream cheese, Monterey Jack cheese, bacon bits, black pepper, and parsley.`, `Form into 6 even balls and refrigerate for 20 minutes.`, `Place one round stuffing mixture on center of chicken breast fillet.`, `Fold chicken breast fillet in half over stuffing.`, `Press the stuffed chicken breast lightly to seal the edges. Repeat procedure with the remaining 5 chicken breast fillets.`, `Lightly spray the stuffed chicken breasts with vegetable oil and season with salt, black pepper, and paprika.`, `Place in lightly greased 8 X 11.5 X 2-inch (2-quart) baking dish and bake in preheated 425°F oven 30 minutes or until chicken is to an internal temperature of 165°F.`], 'ingredients': [ `3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally`, `1 (8-ounce) package cream cheese, softened`, `2/3 cup shredded Monterey Jack cheese`, `2 Tablespoons bacon bits`, `½ teaspoon coarse ground black pepper, divided`, `1 teaspoon dried parsley`, `salt, ground black pepper and paprika, to taste`, `vegetable oil spray` ] };

recipes[`sweet and sour chicken wings`] = {'description': `Turn your party up a notch with Sweet and Sour Chicken Wings. With minimal ingredients like sugar, ketchup and soy sauce, these tasty wings are a great appetizer at parties and potluck dinners.`, 'directions': [`Preheat oven to 350°F.`, `Combine salt, black pepper, sugar, white vinegar, soy sauce and ketchup in a small bowl.`, `Place chicken wings and marinade mixture in a sealable plastic bag and toss wings to coat with marinade.`, `Refrigerate for 2 hours, tossing chicken wings occasionally.`, `Place chicken wings and marinade in a 2-quart baking dish.`, `Bake, uncovered, in preheated 350°F oven 50 to 60 minutes or until chicken wings reach an internal temperature of 190°F, basting occasionally with marinade. *Refrigerate 2 Hours`], 'ingredients': [ `6 Sanderson Farms® Chicken Wings`, `1 teaspoon salt`, `1/2 teaspoon ground black pepper`, `1/2 cup sugar`, `1/4 cup white vinegar`, `2 Tablespoons soy sauce`, `2 Tablespoons ketchup` ] };

recipes[`chicken marsala`] = {'description': `It's hard to do better than a perfectly cooked chicken breast, but this rich and savory mushroom and wine sauce takes chicken to the next level. Serve with egg noodles, or try mashed potatoes for something different.`, 'directions': [`Lightly coat the chicken with flour.`, `Place 4 Tablespoons olive oil in a 12-inch skillet and heat on medium high heat.`, `Cook chicken in two batches, 4 minutes on each side, seasoning with salt and black pepper.  Add 3 Tablespoons olive oil to skillet between batches. Chicken will be golden brown in color and should reach an internal temperature of 165°F.`, `Remove chicken from skillet and set aside.`, `In the same skillet, melt 1 Tablespoon of butter.  Add the onions and garlic.  As it is cooking, season with salt and black pepper.  Sauté vegetables until soft, about 3 minutes.`, `Add the mushrooms, stir once and season with salt and black pepper. Do not stir again until the mushrooms start to release their liquid.`, `Add the Marsala wine and chicken broth. Cook for about 5 minutes to reduce by half.`, `Slowly stir in the remaining Tablespoon of butter and simmer to thicken the sauce.`, `Add the cooked chicken back to the pan and simmer 5 minutes.`, `Serve with cooked egg noodles or with mashed potatoes.`], 'ingredients': [ `3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets`, `1½ cups all-purpose flour`, `7 Tablespoons olive oil, divided`, `2 Tablespoons unsalted butter, divided`, `1/2 cup diced onions`, `1/2 teaspoon finely chopped garlic`, `2 cups sliced mushrooms`, `1½ cups dry Marsala wine`, `1/2 cup chicken broth`, `kosher salt, to taste`, `ground black pepper, to taste`, `cooked egg noodles or mashed potatoes` ] };

recipes[`garlic chicken farfalle with broccoli`] = {'description': `A simple easy to make meal that's both delicious and nutritious.`, 'directions': [], 'ingredients': [ ] };

recipes[`chicken pot pies`] = {'description': `An American classic, Chicken Pot Pies have been a household favorite for years. This Sanderson Farms recipe will allow you to relax as the ingredients simmer.  The meal makes two individual sized pies.`, 'directions': [], 'ingredients': [ ] };

recipes[`lemon roasted chicken`] = {'description': `Bring more flavor to the table with the rich, citrusy taste of lemon roasted chicken – good any day or night of the week. Goes great with traditional or garlic-roasted potatoes, or make it skinny with a wedge salad.`, 'directions': [`Preheat oven to 375°F.`, `Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Tuck the wings.`, `Mix the butter, lemon zest, thyme, 1 ½ teaspoon salt and ½ teaspoon black pepper in a small bowl. `, `Loosen the chicken skin by sliding your fingers gently between the breast skin and the meat beginning at the top of the breast down to the thighs. `, `Rub half of the butter mixture evenly under the chicken skin on the meat and rub the other half on the outside of the chicken. `, `Place 6 lemon wedges inside the cavity and tie the end of the drumsticks together with cotton twine. `, `Place chicken in a roasting pan. Arrange the remaining lemon wedges around the chicken. `, `Roast in preheated 375°F oven 2 hours or until the internal temperature reaches 170°F in the breast and 180°F in the thigh or until the juices run clear. Baste chicken with accumulated pan juices every 15 to 20 minutes. `], 'ingredients': [ `1 Sanderson Farms® Whole Frying Chicken`, `½ teaspoon salt`, `¼ teaspoon ground black pepper`, `6 Tablespoons unsalted butter, melted`, `1 Tablespoon grated fresh lemon zest`, `1 teaspoon chopped fresh thyme`, `1 ½ teaspoons salt`, `½ teaspoon ground black pepper`, `4 whole lemons, quartered lengthwise` ] };

recipes[`chicken with sweet peppers`] = {'description': `Mix things up with this savory meal that is easy to make.`, 'directions': [`Preheat oven to 425°F.`, `Season chicken with salt and black pepper.`, `Lightly grease a 10 x 15-inch (4-quart) baking dish.`, `Arrange onions, carrots and potatoes in baking dish.`, `Season the vegetables with the ½ teaspoon salt and ¼ teaspoon black pepper.`, `Heat oil over medium heat in a 12-inch skillet.`, `Add chicken and brown 3½ minutes per side in two batches.`, `Remove chicken from skillet and place over vegetables in baking dish.`, `Drain oil off skillet.`, `Add sweet peppers and their liquid to skillet and cook 2 minutes scraping brown bits from bottom of skillet.`, `Pour peppers and liquid over chicken.`, `Bake, covered, in preheated 425°F oven 30 minutes.`, `Uncover and bake an additional hour or until chicken is to an internal temperature of 190°F and vegetables are tender.`, `Serve over egg noodles.`], 'ingredients': [ `5 Sanderson Farms® Chicken Leg Quarters`, `salt, to taste`, `ground black pepper, to taste`, `1 onion, chopped into 1" dices`, `4 carrots, peeled and sliced into ½" slices`, `2 large red potatoes, cut into 1" cubes`, `1/2 teaspoon salt`, `1/4 teaspoon ground black pepper`, `2 Tablespoons vegetable oil`, `1 (16-ounce) jar sweet cherry peppers with their liquid`, `cooked egg noodles` ] };

recipes[`oven fried chicken`] = {'description': `Try this easy-to-make fried chicken recipe without the mess of pan frying. It’s a crunchy, flavorful meal you can put on the table in a little over an hour – perfect for dinner or get-togethers.`, 'directions': [`Preheat oven to 350°F.`, `Mix bread crumbs, Parmesan cheese, garlic, salt and black pepper in a shallow bowl.`, `Dip chicken in the melted butter and then into the bread crumb mixture.`, `Place chicken on a baking sheet lined with aluminum foil.`, `Pour the remaining melted butter over chicken.`, `Bake in preheated 350°F oven 40 minutes or until chicken reaches an internal temperature of 165°F.`], 'ingredients': [ `1 Sanderson Farms® tray of Boneless, Skinless Chicken Breast and Thigh Fillets (2 breasts and 3 thighs)`, `2 cups Italian bread crumbs`, `1/2 cup grated Parmesan cheese`, `1 garlic clove, minced`, `salt and ground black pepper, to taste`, `1 cup butter, melted` ] };

recipes[`chicken kabobs`] = {'description': `Chicken, veggies, skewers and a grill – delicious is always in season. Honey Dijon salad dressing and fresh veggies give this marinade its rich flavor. Thread chicken, mushrooms, bell peppers and zucchini on metal skewers and then simply fire up the grill.`, 'directions': [`Combine chicken chunks, mushrooms, red bell pepper, zucchini, salad dressing, salt and black pepper in a sealable plastic bag.`, `Seal bag and refrigerate at least 2 hours to marinate.`, `Heat grill.`, `Thread chicken chunks, mushrooms, red bell pepper and zucchini pieces, alternately, on metal skewers, allowing ½" space between pieces for even cooking.`, `Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. This also can be cooked on the stovetop using a grill pan.`, `Cook, turning occasionally, 10 to 15 minutes or until chicken reaches an internal temperature of 165°F and vegetables are crisp-tender.`], 'ingredients': [ `15 Sanderson Farms® Chicken Tenders, each cut into 3 chunks`, `16 fresh whole mushrooms`, `1 large red bell pepper, cut into pieces`, `2 small zucchini, cut into pieces`, `1/2 cup Honey Dijon salad dressing`, `1/4 teaspoon salt`, `1/4 teaspoon pepper` ] };

recipes[`roasted chicken`] = {'description': `Create a succulent chicken dish that feeds an entire family.`, 'directions': [`Preheat oven to 400°F.`, `Mix salt, black pepper, allspice and cinnamon in a small bowl.`, `Remove giblets from chicken.`, `Rub seasoning mix on the chicken and inside the cavity. Tuck the wings.`, `Place two quarters of the onion and two pieces of celery inside the cavity and tie the ends of the drumsticks together with cotton twine.`, `Place chicken in a roasting pan and add ½" water to the pan. Arrange the rest of the onion and celery around the chicken.`, `Roast in preheated 400°F oven 2 hours, basting the chicken every 20 minutes with accumulated pan juices.`, `The roaster is ready when the timer “pops up” or by easy movement in the leg joint and clear color in the juices.`], 'ingredients': [ `1 (6½ to 8 lb.) Sanderson Farms® Roasting Chicken`, `1 1/4 teaspoons salt`, `3/4 teaspoon ground black pepper`, `1/2 teaspoon allspice`, `1/4 teaspoon cinnamon`, `1 onion, quartered`, `3 ribs of celery, halved` ] };

recipes[`greek chicken pita sandwich`] = {'description': `Juicy grilled chicken breast gets a lift from crunchy lettuce and cucumber. Tomato and olives round out the flavors and provide a variety of satisfying textures.`, 'directions': [`Place chicken tenders and 5 tablespoons of salad dressing in a sealable plastic bag. Marinate for 30 minutes.`, `Preheat an outdoor grill or grill pan.`, `Cook chicken tenders for 8 minutes, 4 minutes per side, or until chicken is to an internal temperature of 165°F.`, `Place lettuce, tomatoes, feta cheese, cucumbers, and black olives in a bowl and toss with 4 Tablespoons of salad dressing.`, `Dice the cooked chicken tenders and add to the lettuce mixture.`, `Make a pocket in the pita halves and stuff with the mixture.`], 'ingredients': [ `6 to 7 Sanderson Farms® Chicken Tenders`, `5 Tablespoons Greek salad dressing`, `3 cups shredded lettuce`, `1/2 cup grape tomatoes, cut in half`, `1/4 cup crumbled feta cheese`, `1/2 cucumber, peeled and sliced`, `2 Tablespoons sliced black olives`, `4 Tablespoons Greek salad dressing`, `4 pita rounds, cut in half` ] };

recipes[`italian chicken tenders`] = {'description': `Put an Italian spin on ordinary chicken tenderloins. Ready in just 30 minutes, baked Italian Chicken Tenders will liven everyone’s table and mood. Italian flavors and moist baked chicken tenderloins – what could be easier?`, 'directions': [`Preheat oven to 400°F.`, `Combine breadcrumbs, Parmesan cheese, thyme, basil and salt.`, `Dip chicken tenders into melted butter, then dredge in breadcrumb mixture.`, `Place chicken tenders in a single layer on a lightly greased baking sheet.`, `Bake in preheated 400°F oven 15 minutes or until chicken is to an internal temperature of 165°F.`, `Serve hot with marinara sauce.`, `TIP: Hosting a party or have picky eaters at home? Serve these delicious parmesan chicken tenders in hot dog buns instead of hoagie rolls for a fun switch-up. Each chicken tender fits perfectly in a hot dog bun, so top with a spoonful of marinara sauce and your favorite cheese for a meal the whole family will love.`], 'ingredients': [ `14 Sanderson Farms® Chicken Tenderloins`, `1 cup Italian seasoned breadcrumbs`, `1/2 cup grated Parmesan cheese`, `1½ teaspoons dried thyme`, `1½ teaspoons dried basil`, `1/2 teaspoon salt`, `1/2 cup unsalted butter, melted`, `marinara sauce for dipping (optional)` ] };

recipes[`jerk chicken drumsticks`] = {'description': `Drumsticks come alive with the flavor of the islands in this tangy dish. If you’ve never tried it, it’s time to find out what you’ve been missing.`, 'directions': [`Preheat oven to 400°F.`, `Mix lime juice, soy sauce, olive oil, salt, brown sugar, red pepper, allspice, black pepper, nutmeg, cinnamon, onion powder and garlic powder in a small bowl.`, `Pour lime juice mixture in a sealable plastic bag.`, `Add chicken to the bag and toss to coat.`, `Seal bag and refrigerate at least one hour.`, `Remove chicken from marinade, allowing excess to drip off.`, `Place chicken in lightly greased 8 x 11.5 x 2-inch (2-quart) baking dish.`, `Bake, uncovered, for 1 hour or until chicken reaches an internal temperature of 180°F or until the juices run clear. Note: Increase the red pepper for spicier chicken drumsticks. `], 'ingredients': [ `5 Sanderson Farms® Chicken Drumsticks`, `1/4 cup lime juice`, `2 Tablespoons soy sauce`, `3 Tablespoons olive oil`, `1½ Tablespoons salt`, `1 Tablespoon light brown sugar`, `1/4 teaspoon ground red pepper`, `2 teaspoons ground allspice`, `2 teaspoons ground black pepper`, `1/4 teaspoon ground nutmeg`, `1/2 teaspoon ground cinnamon`, `1/2 teaspoon onion powder`, `1/2 teaspoon garlic powder` ] };

recipes[`lemon chicken`] = {'description': `Just when you thought savory chicken breasts couldn't get better, this recipe offers a new spin on a classic. Best of all, this succulent main dish is easy to prepare and uses just one skillet.`, 'directions': [`Season chicken with salt and black pepper.`, `Dust chicken with flour.`, `Heat oil over medium heat in a 12-inch skillet.`, `Add chicken and brown, about 5 minutes per side.`, `Add chicken broth, white cooking wine and lemon juice.`, `Cover and simmer 40 minutes or until chicken is to an internal temperature of 190°F.`, `Remove chicken from skillet.`, `Whisk corn starch into liquid in skillet and cook 1 minute.`, `Add parsley.`, `Pour sauce over chicken and serve with rice.`], 'ingredients': [ `3 Sanderson Farms® Split Chicken Breasts`, `1/4 teaspoon salt`, `1/4 teaspoon ground black pepper`, `2 tablespoons all-purpose flour`, `2 Tablespoons olive oil`, `1 cup chicken broth`, `1/4 cup white cooking wine`, `2 lemons, juiced`, `1 teaspoon corn starch`, `1 teaspoon chopped fresh parsley`, `1½ cups cooked wild rice` ] };

recipes[`skillet chicken cordon bleu`] = {'description': `Craving French flavor for dinner? Chicken Cordon Bleu is easy to make. Simply roll a slice of ham with a slice of Swiss cheese, stuff into a chicken breast, lightly season and cook. It’s that easy. TIP: Add cooked bacon for even more flavor.`, 'directions': [`Preheat oven to 425°F.`, `Place one slice of cheese over one slice of ham and roll. Repeat with the remaining slices.`, `Cut a 4-inch long pocket into the breast meat.`, `Stuff a ham and cheese roll into pocket. Place skin over pocket.`, `Repeat the stuffing process with the other two chicken breasts.`, `Season chicken with salt and black pepper.`, `Lightly dust chicken with flour.`, `Heat vegetable oil in a 12-inch oven-proof skillet.`, `Place chicken in skillet, skin side down, and brown 2 minutes over medium heat.`, `Turn chicken over and brown an additional 2 minutes.`, `Turn heat off, cover skillet and place in preheated 425°F oven 40 minutes, or until chicken is to an internal temperature of 190°F.`], 'ingredients': [ `3 Sanderson Farms® Split Chicken Breasts`, `3 slices Swiss cheese`, `3 thin ham slices`, `salt, to taste`, `ground black pepper, to taste`, `1/2 cup all-purpose flour`, `2 tablespoons vegetable oil` ] };

recipes[`mexican-style chicken stew`] = {'description': `Come out of your shell. This easy, slow-cook recipe calls for simple ingredients and just one pot. Give it a try and you may find a new favorite.`, 'directions': [`Mix chicken thigh pieces, potatoes, salt, salsa, green chilies, taco seasoning mix, tomato sauce and corn in crockpot.`, `Cook 4 to 5 hours on high; stirring occasionally.`, `Serve with warm flour tortillas.`], 'ingredients': [ `6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, cut into 1½-inch pieces`, `3 medium russet potatoes, diced into small pieces`, `1/2 teaspoon salt`, `1 (16-ounce) jar mild salsa`, `1 (4-ounce) can diced green chilies`, `1 (1.25-ounce) package taco seasoning mix`, `1 (8-ounce) can tomato sauce`, `1 (11-ounce) can whole kernel corn`, `warm flour tortillas (optional)` ] };

recipes[`chicken stir fry`] = {'description': `Stir-fry is a great way to put a complete meal and more veggies on the table. It’s quick and easy to make; all you need is chicken, spices, frozen vegetables and cooked rice. Break up the routine and serve with different flavors of rice.`, 'directions': [`Combine chicken broth, ground ginger, corn starch and soy sauce. Stir well and set aside.`, `Pour oil into 12-inch skillet or wok. Heat at medium high heat 2 minutes.`, `Add chicken. Stir-fry 5 minutes or until chicken is to an internal temperature of 165°F.`, `Add chicken broth mixture. Cook 2 minutes.`, `Add stir-fry vegetables. Cook 6 minutes.`, `Serve over cooked rice.`], 'ingredients': [ `3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, cut into cubes`, `2 cups chicken broth`, `3/4 teaspoons ground ginger`, `2 tablespoons corn starch`, `1/4 cup soy sauce`, `2 tablespoons vegetable oil`, `1 (12-ounce) package frozen stir-fry vegetables`, `cooked white rice` ] };

recipes[`citrus chicken`] = {'description': `The combination of sweet and savory is what gets this chicken recipe sizzling. Serve over rice and dress up your dish with lemon slices and parsley. Substitute legs with chicken quarters or breasts. Something the whole family will love!`, 'directions': [`Combine flour, 1 teaspoon salt and black pepper in a shallow dish.`, `Coat chicken with flour mixture. Discard any remaining flour mixture.`, `Heat oil in a 12-inch skillet.`, `Cook chicken over medium heat 20 minutes, turning occasionally.`, `Remove chicken from skillet, reserving drippings.`, `Add onion and celery. Cook and stir for 3 to 4 minutes or until vegetables are just tender.`, `Add the water, the uncooked rice, ginger, the ¼ teaspoon salt, allspice and turmeric. Bring to a boil.`, `Add chicken. Reduce heat. Cover and simmer 20 to 25 minutes or until rice is tender and chicken is to an internal temperature of 190°F.`, `Top with lemon slices for the last 5 minutes of cooking.`, `Sprinkle parsley over chicken mixture and serve.`], 'ingredients': [ `5 Sanderson Farms® Chicken Drumsticks`, `1/4 cup all-purpose flour`, `1 teaspoon salt`, `1/4 teaspoon ground black pepper`, `4 tablespoons vegetable oil`, `1 cup chopped onion`, `1/2 cup chopped celery`, `2 cups water`, `1 cup extra long grain rice`, `1 teaspoon ground ginger`, `1/2 teaspoon salt`, `1/4 teaspoon ground allspice`, `1/4 teaspoon ground turmeric`, `1 lemon, cut into thick slices`, `1/2 tablespoon fresh flat-leaf parsley` ] };

recipes[`crunchy parmesan chicken`] = {'description': `Crispy on the outside and juicy on the inside, you can serve this surprisingly simple Crunchy Parmesan Chicken recipe with just a handful of ingredients. Mix cracker crumbs, Parmesan cheese and parsley together, sprinkle over chicken fillets and bake until golden brown – simple.`, 'directions': [`Preheat oven to 350°F.`, `Combine cracker crumbs, Parmesan cheese and parsley in a small bowl. `, `Dip chicken breast fillets in melted butter. Season with salt and black pepper.`, `Dredge chicken in cracker crumb mixture.`, `Place chicken breast fillets in a lightly greased 8 X 11.5 X 2-inch (2-quart) baking dish.`, `Bake, uncovered, in preheated 350°F oven 50 minutes or until chicken reaches an internal temperature of 165°F.`, `Broil 2 minutes.`], 'ingredients': [ `3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets`, `3/4 cup buttery cracker crumbs`, `1/2 cup grated Parmesan cheese`, `1 teaspoon dried chopped parsley`, `½ cup unsalted butter, melted`, `¼ teaspoon salt `, `¼ teaspoon ground black pepper` ] };

recipes[`easy baked chicken wings`] = {'description': `This easy tailgate recipe will get your party started even before kickoff. Simply mix up your marinade sauce, add the wings, toss it in the fridge for a few hours, and then bake and eat. What could be easier?`, 'directions': [`Preheat oven to 375°F.`, `Season chicken wings with salt.`, `Mix soy sauce, lime juice, garlic, cumin, black pepper, paprika and oil in a small bowl.`, `Place chicken wings and marinade mixture in sealable plastic bag and toss wings to coat with marinade.`, `Refrigerate for 2 hours, tossing chicken wings occasionally.`, `Place chicken wings on a baking sheet lined with aluminum foil. Pour the marinade over the wings.`, `Bake in preheated 375°F oven 40 minutes or until chicken wings are to an internal temperature of 190°F.`], 'ingredients': [ `12 Sanderson Farms® Family Pack Chicken Wings`, `1/2 teaspoon salt`, `1/3 cup soy sauce`, `2 tablespoons lime juice`, `4 garlic cloves, minced`, `2 teaspoons ground cumin`, `1/4 teaspoon ground black pepper`, `1 teaspoon paprika`, `1 tablespoon vegetable oil` ] };

recipes[`farmhouse chicken`] = {'description': `Put a hearty, wholesome farmhouse meal on the table that the whole family will love. This dish is chock-full of chicken, carrots and mushrooms and is served over cooked egg noodles.`, 'directions': [`Season chicken with salt and black pepper.`, `Heat butter in a 12-inch skillet over medium high heat.`, `Add chicken and brown, turning occasionally, about 10 minutes.`, `Remove chicken from skillet.`, `Add mushrooms, carrots and onions. Cook 10 minutes.`, `Add wine and boil over high heat about 3 minutes.`, `Add chicken broth, bay leaf, thyme, potatoes, salt, black pepper and chicken. Simmer, covered, 30 minutes or until chicken is to an internal temperature of 190°F and potatoes are tender.`, `Remove bay leaf and thyme sprigs.`, `Serve over cooked egg noodles.`], 'ingredients': [ `5 Sanderson Farms® Chicken Drumsticks`, `salt and ground black pepper, to taste`, `2 tablespoons butter`, `3 cups (8-ounces) sliced fresh mushrooms`, `4 carrots, peeled and cut diagonally into 1" thick slices`, `1 yellow onion, sliced`, `1/2 cup cooking white wine`, `2/3 cup chicken broth`, `1 bay leaf`, `2 fresh thyme sprigs`, `6 red potatoes (1 lb.) quartered`, `1 teaspoon salt`, `1/4 teaspoon ground black pepper`, `cooked egg noodles` ] };

recipes[`grilled barbecue chicken tenders`] = {'description': `Fire up the barbecue and try your hand at Grilled Barbecue Chicken Tenders. Soak wooden skewers for 30 minutes and prepare a sweet and savory sauce on the side. Use store-bought barbecue sauce, and by adding a few extra ingredients, it will enhance the flavor.`, 'directions': [`Soak wooden skewers in water for 30 minutes. Drain water.`, `Mix Worcestershire sauce, Dijon-style mustard, lemon pepper, barbecue sauce, apple cider vinegar and maple syrup in a small container. Set aside.`, `Brush grill grate with oil.`, `Preheat grill for 10 minutes.`, `Thread one chicken tender on a skewer. Repeat with the remaining chicken tenders.`, `Grill chicken tenders for 15 minutes, turning every 3 minutes and brushing with barbecue sauce mixture at every turn. Chicken should reach an internal temperature of 165°F.`], 'ingredients': [ `18 Sanderson Farms® Chicken Tenderloins`, `18 – 10-inch wooden skewers`, `1¼ tablespoons Worcestershire sauce`, `1/2 tablespoon Dijon-style mustard`, `1/4 teaspoon lemon pepper seasoning`, `3/4 cup barbecue sauce`, `1/2 cup apple cider vinegar`, `1/4 cup + 1 tablespoon maple syrup`, `oil for brushing grill grate` ] };

recipes[`baked chicken cacciatore`] = {'description': `A delicious blend of flavor and nutrition your family will love.`, 'directions': [`Preheat oven to 375°F.`, `Combine salt, black pepper and thyme.`, `Sprinkle half the seasoning mixture over chicken.`, `Mix sherry and corn starch in a small bowl. Add tomatoes, onion, garlic, bay leaf and the remaining seasoning blend.`, `Pour sauce mixture into greased large baking dish (4-quart).`, `Place seasoned chicken over sauce.`, `Bake, uncovered, in preheated 375°F oven 1 hour and 10 minutes or until chicken is to an internal temperature of 190°F.`, `Serve with cooked pasta.`], 'ingredients': [ `1 package Sanderson Farms® Pick of the Chicken (3 split breasts with ribs, 3 drumsticks, 3 thighs)`, `1/2 tablespoon salt`, `1 teaspoon ground black pepper`, `1 teaspoon dried thyme`, `1/4 cup sherry cooking wine`, `2 tablespoons corn starch`, `1 (14.5-ounce) can crushed tomatoes`, `1/3 cup chopped onion`, `3 cloves garlic, minced`, `1 bay leaf`, `1 pound of pasta, cooked and drained` ] };

recipes[`barbecue chicken`] = {'description': `Enjoy a bit of the deep South with this traditional favorite, Barbecue Chicken.`, 'directions': [`Preheat oven to 400°F.`, `Season chicken with salt and lemon pepper.`, `Place chicken in a lightly greased 9.5 x 13.5 x 2-inch (3-quart) baking pan.`, `Bake, covered, in preheated 400°F oven 45 minutes, draining the accumulated juices as needed.`, `In the meantime, combine Worcestershire sauce, mustard, barbecue sauce, apple cider vinegar and maple syrup in a 3-quart saucepan.`, `Bring the mixture to a boil then simmer, stirring occasionally, for 30 minutes.`, `After baking the chicken 45 minutes, uncover it and baste with barbecue sauce.`, `Continue to bake, uncovered, 1 hour or until chicken is to an internal temperature of 190°F. Baste chicken with barbecue sauce every 15 to 20 minutes.`], 'ingredients': [ `4 Sanderson Farms® Chicken Leg Quarters`, `salt, to taste`, `lemon pepper, to taste`, `1¼ tablespoons Worcestershire sauce`, `1/2 tablespoon Dijon-style mustard`, `3/4 cup barbecue sauce`, `1/2 cup apple cider vinegar`, `1/4 cup plus 1 tablespoon maple syrup` ] };

recipes[`chicken fajitas`] = {'description': `Spice it up with this zesty dish inspired by the flavors of Old Mexico.`, 'directions': [`Combine Italian dressing and soy sauce in a sealable bag; setting aside ¼ cup of the marinade mixture.`, `Add chicken strips to the bag, stir chicken to coat, seal bag and refrigerate 3 hours.`, `Heat vegetable oil in large skillet.`, `Add chicken and sauté 4 minutes on high, or until chicken is to an internal temperature of 165°F.`, `Add onions and reserved marinade mixture and sauté an additional 5 minutes.`, `Heat tortillas according to package directions.`, `Spoon chicken mixture on tortillas and serve with lettuce, guacamole and sour cream.`], 'ingredients': [ `3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, cut into ¼ X 3.5;" strips`, `1/3 cup zesty Italian dressing`, `1/3 cup soy sauce`, `3 tablespoons vegetable oil`, `1 medium onion, cut into strips`, `12 fajita flour tortillas`, `2 cups chopped lettuce`, `3/4 cup guacamole`, `3/4 cup sour cream` ] };

recipes[`chicken pot pie`] = {'description': `Want to serve up a real American classic? Put homemade Chicken Pot Pie on the table, a complete meal with chicken, mixed vegetables, flavorful seasoning and a flaky pie crust. Bake until crust is golden brown and create a new family-favorite dinner.`, 'directions': [`Preheat oven to 400°F.`, `Heat butter or margarine in 6-quart stockpot.`, `Add onion, celery and carrots. Sauté 10 minutes or until vegetables are soft.`, `Add flour. Cook 1 minute, stirring constantly.`, `Add chicken broth, half and half, salt, black pepper and chicken. Bring to a boil then lower to a simmer and cook 10 minutes, stirring constantly, or until chicken is to an internal temperature of 165°F.`, `Pour chicken mixture into a lightly greased 8 x 11.5 x 2-inch (2-quart) baking dish.`, `Roll pie crust to fit the baking dish and top dish with it. Cut slits to allow steam to escape.`, `Bake in preheated 400°F oven 20 to 30 minutes or until crust is golden brown.`], 'ingredients': [ `6 Sanderson Farms® Boneless, Skinless Thighs, diced into ½" pieces`, `5 tablespoons butter or margarine`, `1 cup chopped yellow onion`, `1/2 cup chopped celery`, `1 cup chopped carrots`, `1/3 cup + 2 tablespoons all-purpose flour`, `2 cups chicken broth`, `1 cup half and half`, `1½ teaspoons salt`, `1/4 teaspoon ground black pepper`, `1 prepared pie crust` ] };

recipes[`chicken roll-up appetizers`] = {'description': `Want to liven up the party? This 45-minute recipe for chicken roll-ups is sure to add new flavor, and new fans to any get-together. Mix cream cheese, pimentos, lemon juice, seasonings and diced chicken, then spread on crescent rolls and serve – perfect for any occasion.`, 'directions': [`Preheat oven to 375°F.`, `Combine cream cheese, lemon juice, basil, salt, oregano, thyme and pimento. Mix until well blended. Stir in chicken and set aside.`, `Unroll the dough and separate into triangles. Place a heaping teaspoon of the cream cheese mixture on the wide end of the triangle. Roll the dough around the filling into a crescent. Place on a lightly greased baking sheet.`, `Brush with egg and sprinkle with sesame seeds.`, `Bake in preheated 375°F oven 13 to 15 minutes or until golden brown.`], 'ingredients': [ `1 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, cooked and finely chopped`, `1 (8-ounce) package cream cheese, softened`, `1/2 teaspoon lemon juice`, `1/2 teaspoon dried basil`, `1/4 teaspoon salt`, `1/8 teaspoon dried oregano`, `1/8 teaspoon dried thyme`, `1 (2-ounce) jar diced pimento, drained`, `3 (8-ounce) cans refrigerated crescent dinner rolls`, `1 large egg, lightly beaten`, `1½ teaspoons sesame seeds` ] };

recipes[`chicken salad`] = {'description': `Whip up a delicious chicken salad recipe in 35 minutes. This crunchy dish gets its flavor from chopped celery, sliced almonds, mayonnaise and seedless red grapes – a flavorful meal for four.`, 'directions': [`Bring water to a boil in a 6-quart stockpot. Add chicken and cook 18 minutes or until chicken reaches an internal temperature of 165°F. Drain. Dice chicken.`, `In a medium size bowl, combine cooked chicken, celery, grapes, almonds, mayonnaise, salt and black pepper.`, `Chill and serve.`], 'ingredients': [ `2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets`, `1/4 cup finely chopped celery`, `1 cup halved, seedless red grapes`, `1/2 cup sliced almonds`, `3/4 cup mayonnaise with olive oil`, `1/4 teaspoon salt`, `1/4 teaspoon ground black pepper` ] };

recipes[`buffalo chicken wings`] = {'description': `Is it football season already? Our Buffalo Chicken Wings are an instant crowd-pleaser with minimal preparation and maximum flavor. You and your friends may be competing over the last one!`, 'directions': [`Preheat oven to 425°F.`, `To prepare the buffalo sauce, mix hot pepper sauce, butter and white vinegar in a small bowl.`, `Place chicken wingettes in a bowl, pour half of the buffalo sauce over the chicken and toss to coat. `, `Place chicken on a foil lined baking sheet and bake, uncovered, in preheated 425°F oven for 35 minutes.`, `Remove chicken from oven, raise oven temperature to 450°F and brush chicken wings with remaining buffalo sauce.`, `Bake chicken for an additional 10 minutes or until chicken reaches an internal temperature of 190°F.`, `Serve with blue cheese dressing and carrot and celery sticks.`], 'ingredients': [ `24 Sanderson Farms® Chicken Wingettes`, `1 cup hot pepper sauce`, `4 tablespoons unsalted butter, melted`, `1/2 tablespoon white vinegar`, `blue cheese dressing (optional)`, `carrot and celery sticks (optional)` ] };

recipes[`grilled chicken sliders`] = {'description': `These little sandwiches with big flavor will fit in the palm of anyone’s hand, so they’re perfect for any party. Great appetizer for any occasion and you can have fun with the toppings and customize to make it your own. Good source of vitamins A and C.`, 'directions': [`Mix olive oil, lemon juice, Italian seasoning and black pepper in a small bowl.`, `Place tenders in a sealable plastic bag, add marinade mixture and mix well. Refrigerate 30 minutes.`, `Coat grill pan with vegetable spray and heat over medium-high heat.`, `Grill chicken tenders 4 minutes per side or until internal temperature reaches 165°F.`, `Cut cooked chicken tenders in half.`, `To assemble chicken sliders: spread 1 tablespoon of pesto on the top and bottom of roll spoon 1 tablespoon of roasted peppers to bottom roll place ½ slice provolone cheese, top with two chicken tender halves and top with another ½ slice of provolone cheese cover with roll top and serve`], 'ingredients': [ `12 Sanderson Farms® Chicken Tenderloins`, `4 tablespoons extra-virgin olive oil`, `4 tablespoons lemon juice`, `1 teaspoon Italian seasoning`, `1/4 teaspoon ground black pepper`, `vegetable spray`, `12 small 2½" x 2½" rolls, sliced`, `12 tablespoons prepared pesto, divided`, `12 tablespoons roasted, diced red bell peppers, drained and divided`, `12 slices provolone cheese, each sliced in half` ] };

chicken meatball calzones,
yakitori chicken,
peri peri grilled chicken,
spatchcock polynesian chicken,
chicken chilaquiles verdes,
spice rubbed chicken breast tacos,
grilled chicken thighs with rice and asparagus,
spicy chicken wings,
orange miso glazed chicken,
grilled yucatan chicken skewers,
tuscan chicken and pasta,
chicken reuben sandwiches,
barbecue pulled chicken sliders,
chicken paillard,
chicken cordon bleu sandwiches,
chicken and pineapple kabobs,
creamy chicken pasta,
cajun spiced roasted chicken with potatoes and corn,
pot roasted chicken,
handheld chicken pies,
chicken ditalini soup,
fried chicken thighs with tomato gravy,
chicken tarts,
chicken crostini,
brown butter roasted chicken,
chicken and waffle sliders,
fun shaped chicken noodle soup,
mini chicken pot pies,
balsamic chicken and veggies,
honey garlic chicken stir fry,
lemon chicken and potatoes,
mediterranean chicken thighs,
chicken and veggie fajitas,
mini chicken parm sliders,
chicken pesto pasta,
garlicky chicken sliders with basil mayo and caramelized onions,
panang curry braised chicken,
one pot chicken,
pan roasted chicken thighs with tomatoes and rosemary,
almond crusted chicken fillets,
grilled whole chicken,
can’t stop eating this buffalo chicken dip,
jerked spatchcock chicken,
chipotle smoked chicken wings with red chile aioli,
fajita chicken tacos with tomato-jalapeno salsa,
red chicken chili,
garlic parmesan chicken wings,
barbecue chicken pizza,
teriyaki glazed chicken wings,
honey dijon glazed chicken wings,
honey chipotle chicken wings,
chicken with linguine and kale,
coconut crusted chicken wings,
chicken fajita bowl,
chicken avocado salad,
root beer can chicken,
chef kevin gillespie’s fried chicken sandwich,
chef kevin gillespie’s cast iron skillet chicken,
rosemary lemon roasted chicken,
southwestern baked chicken roll-ups,
chicken tetrazzini,
glazed chicken thighs with apples,
buttermilk chicken tenders,
chicken hearts with onions and mushrooms,
hoisin glazed roast chicken,
italian herb chicken braciole,
sticky orange glazed chicken wings,
oven fried chicken wings,
salt and vinegar chicken wings,
asian chicken and brown rice salad,
sweet herb roasted chicken breast,
balsamic braised chicken thighs,
chicken and broccoli salad with rice noodles,
chicken and quinoa salad,
chicken and grits,
barbecue chicken wings,
healthy chicken piccata,
peruvian roasted chicken thighs,
best-ever chicken marinade with chicken tenders,
lemon garlic and herb marinade,
grilled chicken drumsticks with pineapple sriracha glaze,
chicken quiche,
chicken, spinach and tomato strata,
roast chicken with garlic and lime,
chicken noodle soup,
asian chicken noodle soup,
sloppy joe sandwiches,
chicken with linguine in peanut sauce,
north alabama barbecue chicken,
chicken gizzard yakitori,
grilled chicken liver kabobs,
classic chicken gizzards and onions,
garlic chicken,
chicken shawarma,
chicken burrito,
apricot glazed chicken,
classic chicken salad,
chicken with fiesta rice,
herb roasted chicken,
lemon pepper broiled chicken,
pan-fried chicken breasts and vegetables,
chicken liver pâté,
chicken coleslaw,
braised chicken with lentils,
chicken and rice soup,
easy chicken stir-fry,
chicken panini,
lemon honey chicken,
chicken minestrone,
asian chicken salad,
roasted chicken drumsticks,
tuscan-style chicken soup,
chicken alfredo,
chicken marinara,
chicken tacos,
latin-style chicken stew,
cassoulet,
spring grilled chicken salad,
roasted chicken with vegetables,
paneed chicken breast and vegetable salad,
cuban-style smashed chicken sandwiches,
corn flake chicken dippers,
paella,
crockpot jambalaya,
grilled chicken and peach kabobs,
sweet and tangy chicken wings,
grilled chicken sandwiches with pesto, brie & arugula,
pan roasted maple dijon chicken with butternut squash and brussel sprouts,
chicken chickpea salad,
chicken frittata,
buffalo chicken sub,
chicken and mushroom stroganoff,
grilled chicken and chorizo skewers,
sage chicken livers,
chicken spaghetti,
red chicken spaghetti,
roasted chicken with mushroom gravy,
chicken croquettes,
chicken taco salad,
chicken enchiladas,
chicken chili,
chicken pasta salad,
mustard glazed chicken,
southwest chicken stew,
chicken blt wraps,
chicken cacciatore,
chicken and white bean stew,
chicken tortilla soup,
cheesy chicken spread,
grilled buffalo chicken tenderloins,
grilled chicken and hummus pitas,
grilled chicken kabobs,
french bistro-style chicken,
chicken and dumplings,
lemon chicken kabobs,
lemon barbecue chicken,
garlic roasted chicken,
sesame chicken nuggets with plum sauce,
chicken fried rice,
chicken gumbo,
chicken piccata,
chicken parmesan,
baked breaded chicken cutlets,
chicken and basil stir-fry,
chicken lettuce wraps,
sweet citrus-glazed chicken,
southwestern chicken salad sandwiches,
stuffed chicken breast,
sweet and sour chicken wings,
chicken marsala,
garlic chicken farfalle with broccoli,
chicken pot pies,
lemon roasted chicken,
chicken with sweet peppers,
oven fried chicken,
chicken kabobs,
roasted chicken,
greek chicken pita sandwich,
italian chicken tenders,
jerk chicken drumsticks,
lemon chicken,
skillet chicken cordon bleu,
mexican-style chicken stew,
chicken stir fry,
citrus chicken,
crunchy parmesan chicken,
easy baked chicken wings,
farmhouse chicken,
grilled barbecue chicken tenders,
baked chicken cacciatore,
barbecue chicken,
chicken fajitas,
chicken pot pie,
chicken roll-up appetizers,
chicken salad,
buffalo chicken wings,
grilled chicken sliders