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    Bone-In Breast Recipes

    Chicken and Rice Soup

    Prep

    15

    Minutes

    Cook

    1

    Hour

    Servings

    8

     

    Calories

    170

    Per Serving

    Protein

    21g

     

    16M

    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

    Find These Ingredients

    100% Natural

    Never frozen

    No added salt

    No added water

    Fed a natural diet full of protein and vitamins

    Learn more >

    Directions

    1. Place chicken, water, celery, salt and black pepper in a 6-quart stockpot.
    2. Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 25 minutes.
    3. Add carrots. Cook 20 minutes.
    4. Add rice. Cook 10 minutes.
    5. Add parsley. Turn heat off. Stir.
    6. Remove chicken. Discard skin and bones. Pull chicken meat into bite sized pieces and return chicken meat to stockpot.
    7. Adjust seasonings, to taste.
    8. Serve.

    Nutrition Facts

    Calories 170
    Fat 4.5g
    Saturated Fat 1.5g
    Sodium 520mg
    Carbohydrate 8g
    Sugars 1g
    Protein 21g

    Did You Know This Recipe is Voice-Activated?

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    Lemon Chicken

    Prep

    5

    Minutes

    Cook

    50

    Minutes

    Servings

    3

     

    Calories

    990

    Per Serving

    Protein

    99g

     

    55M

    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

    Directions

    1. Season chicken with salt and black pepper.
    2. Dust chicken with flour.
    3. Heat oil over medium heat in a 12-inch skillet.
    4. Add chicken and brown, about 5 minutes per side.
    5. Add chicken broth, white cooking wine and lemon juice.
    6. Cover and simmer 40 minutes or until chicken is to an internal temperature of 190°F.
    7. Remove chicken from skillet.
    8. Whisk corn starch into liquid in skillet and cook 1 minute.
    9. Add parsley.
    10. Pour sauce over chicken and serve with rice.

    Nutrition Facts

    Calories 990
    Fat 51g
    Saturated Fat 13g
    Sodium 910mg
    Carbohydrate 26g
    Sugars 1g
    Protein 99g

    Did You Know This Recipe is Voice-Activated?

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    Sweet Herb Roasted Chicken Breast

    Marinate

    4-24

    Hours

    Prep

    20

    Minutes

    Cook

    1

    Hour

    Servings

    3

     

    Calories

    770

    Per Serving

    Protein

    95g

     

    21M

    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.

    Directions

    1. 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.
    2. Preheat oven to 375°F.
    3. Remove chicken from brine. Discard brine.
    4. 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.
    5. Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat the rack with vegetable spray.
    6. With a knife make two slits, about a ¼ inch deep, into the skin of each breast. Coat chicken with seasoning blend.
    7. Place chicken skin side down on the rack. Roast for 30 minutes.
    8. Remove from oven. Brush chicken with honey mixture. Turn chicken over, skin side up. Place pan back in oven for 20 minutes.
    9. Remove from oven and brush chicken with the honey oil mixture.
    10. Cook for 10 minutes until chicken reaches an internal temperature of 170°F or until the juices run clear.

    Nutrition Facts

    Calories 770
    Fat 37g
    Saturated Fat 10g
    Sodium 850mg
    Carbohydrate 7g
    Sugars 6g
    Protein 95g

    Did You Know This Recipe is Voice-Activated?

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