These dishes, made with Perdue Harvestland’s free-range organic chicken are sure-fire crowd-pleasers that come together quickly, have zero additives or hormones, and make for delicious stress-free cooking.  

Chicken Parmigiana
“This is the perfect weeknight dinner recipe, it is so delicious and easy I have been making it regularly since the kids were little. Buying the Harvestland thin-sliced boneless breasts is a huge time saver.” -TS

Ingredients:
1 package Harvestland Free Range Thin Sliced Boneless Skinless Chicken Breasts or 4 to 6 boneless, skinless chicken breasts pounded to ¼ inch thick with a rolling pin.
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs (I prefer using panko)
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry (I buy Tom Wadson’s mixed lettuces and add some Bermyfresh microgreens)
1 recipe Lemon Vinaigrette

Directions:
Combine the flour, salt, and pepper on a dinner plate.
On a second plate, beat the eggs with 1 tablespoon of water.
On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.
Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.  
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side until cooked through.
Add more butter and oil and cook the rest of the chicken breasts.
Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. 

For lemon vinaigrette: 
Yield: 6 servings
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper, and serve!

Tequila Chicken
“This is my go to family barbeque chicken recipe. It’s a huge crowd pleaser that is always on rotation in the summer. It calls for boneless chicken breasts but I often use Perdue whole split breasts with bone in and cut the big ones in half.” – TS

Ingredients:
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup fresh orange juice 
1 tbsp chili powder
1 tbsp minced fresh jalapeño pepper (1 pepper seeded)
1 tbsp minced fresh garlic (3 cloves)
2 tsp kosher salt
1 tsp freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through.
Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Lemon Chicken
“I think I first got this recipe from my sister years ago, I have it scribbled in pencil on a piece of scrap paper, tucked in my recipe binder. I still make it regularly because it feels fancy but it’s so easy. The chicken stays moist cooking in the broth and the tangy lemon with a little bit of sweetness from the brown sugar make a wonderful combination of flavours.” -TS 

Ingredients:
4 Harvestland Free Range Boneless Skinless Chicken Breasts
⅓ cup flour
Paprika
Salt
Pepper
Olive oil
¼ cup chicken broth
3 tbs lemon juice
1 lemon sliced
2 tsp brown sugar

Directions:
Preheat the oven to 350 degrees.
Season flour with salt, pepper and paprika. Coat chicken in seasoned flour.
Heat a glug of olive oil in a large frying pan.
Brown chicken breasts over medium heat till golden, about 5 minutes each side. Transfer to a shallow casserole dish.
Sprinkle the brown sugar on each breast. Add the chicken broth and lemon juice.
Top with a slice of lemon on each breast.
Cook for 35-40 minutes.

Chicken Cacciatore
“This is family style supper at its best: rustic, hearty and oh so satisfying! I serve with a wild rice blend and fresh green beans.” – TS

Ingredients:
1 Harvestland Whole Chicken cut up, bone-in, skin on and each breast cut in half for smaller pieces
8oz. mixed mushrooms, like crimini and shiitake
1 onion, diced medium
1 small yellow and red pepper, diced medium
2 small carrots, peeled and sliced
5 garlic cloves, shaved
pitted kalamata olives, a large handful
1 cup chicken broth
1 cup white wine
1 14oz. can crushed tomatoes
1 14oz. can of tiny whole tomatoes or if not available just whole tomatoes.
Assorted herbs, parsley, basil, oregano and thyme
Olive oil
Salt and pepper

Directions:
Season chicken pieces with salt, pepper and sprinkle oregano.
Heat a heavy cast iron skillet, drizzled with olive oil.
Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown other side for a few minutes. Remove chicken and set aside.
Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes. 
Add wine and let it reduce.
Add chicken broth and tomatoes. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
Place the chicken back into the pan and sink into the juices. Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
Garnish with fresh parsley.

Perdue Harvestland products are available in grocery stores island-wide.
For more information regarding each product, visit www.perdue.com