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Learn more >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
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.
Nutrition Facts
| Calories | 170 |
| Fat | 4.5g |
| Saturated Fat | 1.5g |
| Sodium | 520mg |
| Carbohydrate | 8g |
| Sugars | 1g |
| Protein | 21g |
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
- 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.
Nutrition Facts
| Calories | 990 |
| Fat | 51g |
| Saturated Fat | 13g |
| Sodium | 910mg |
| Carbohydrate | 26g |
| Sugars | 1g |
| Protein | 99g |
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
- 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.
Nutrition Facts
| Calories | 770 |
| Fat | 37g |
| Saturated Fat | 10g |
| Sodium | 850mg |
| Carbohydrate | 7g |
| Sugars | 6g |
| Protein | 95g |