This pinwheel method for a classic cordon bleu takes a little more finessing, but is fun to serve. Cutting a pocket in the chicken fillets and filling them with ham wrapped sticks of cheese is an alternate way to stuff the breasts. Serve with sautéed asparagus and multi-color quinoa. Read More

If you’d prefer to have chunks of chicken stirred into the macaroni, cut them into ½-inch pieces before cooking. Read More

One of our most popular cuts of chicken, these Boneless, Skinless Chicken Breast Fillets offer versatility, great taste and will sure to be a “go-to” favorite for a variety of recipes. Read More

Quick and ready-to-cook right out of the package, our hand-trimmed Boneless Skinless Breast Fillets are the perfect ingredient for fast, flavorful meals. Dress them up or dress them down to fit the occasion. 2 pounds.  Recipes & Tips Try the recipe shown on the label: Chicken Marsala with Roasted Garlic &… Read More

Hand-trimmed chicken breast tenders make stir-fries, fajitas, sandwiches, wraps, or any other quick-prep creation a snap. Add a little everyday easy to your menu. 14 ounces.  Recipes & Tips Try the recipe on the label: Chicken BLT Salad with Warm Garlic Vinaigrette. Read More

These hand-trimmed Organic Chicken Breasts make eating more sustainably easy and tasty. With no unwanted fat, chicken is ready to cook right out of the package. Read More

Sunshine, fresh air and fragrant smoke. There’s nothing better than firing up the grill once temperatures climb. Burgers, ribs and hot dogs are American standards, but lean chicken is a happy partner in this annual celebration of al fresco dining, offering a lighter alternative to conventional grill fare. And with… Read More

Celebrating the moment with family and friends. It’s beautiful. Or as the locals would say, C’est beau! That’s the #1 reaction of visitors to France at the height of the growing season. Fresh produce abounds. Meals both simple and sublime surprise and delight. And for one of the nation’s most… Read More

If fresh wild mushrooms are hard to come by or super expensive, you can mix them with some domestic button mushrooms or dried mushrooms, like Italian porcini. The dried mushrooms need to be rehydrated in hot water before sautéing them. Read More

Even the most popular cut of chicken needs some TLC. Americans love boneless, skinless chicken breasts and for good reason. They’re perfectly adaptable to almost any cooking style and lend themselves to all kinds of recipes and flavor profiles. And yet, everyone’s experienced what should be an excellent meal in… Read More

Lightly mashing up a dish of raspberries with the sweet-tart of vinegar and honey instantly becomes a sauce to dress up grilled chicken or to toss with fresh baby greens. Serve on a bed of quick-cooking quinoa or whole-grain bulgur wheat for a fresh summertime supper. Read More

Chicken is leaner than other types of ground meat so making juicy burgers takes just a few extra minutes of attention, but it’s definitely worth it. Read More

Empanadas, or little pastry turnovers, are the essence of portability. In South America, empanadas are made with a huge variety of fillings, from savory to sweet. And the pastry dough is more like a cross between pie pastry and bread, but using pre-made pastry dough makes this simple—and really delicious. Read More

The caramelized sweetness of grill-roasted pineapple cools the heat of the chiles—in both the spicy sauce brushed on the chicken and in the salsa. Serve with a salad of crisp jicama, radishes, and fresh watercress. Read More

If you own a food processor, a crank-driven food grinder or even a sharp chef’s blade, you can make your own ground/chopped chicken at home. Use boneless, skinless breasts for the leanest blend, or create your own combination of white and dark meat.  Decide how much ground chicken you need. Read More