Potato Chip Chicken with Lemon Sauce

potato chip chicken pic

INGREDIENTS:

  • 2 boneless skinless chicken breasts, cut into cubes
  • 1 package potato chips, crushed
  • 2¬†teaspoons Runnin Wild Lemon Pepper Seasoning
  • 2 tbsp olive oil
  • Lemon Sauce
    • 1 tbsp vegetable oil
    • 1 cup chicken broth
    • 6 tbsp sugar
    • 4 tbsp lemon juice
    • 1 tbsp cornstarch
    • 1 tbsp water

    *Serve over rice

PROCEDURE:

  1. Cut chicken into cubes, then toss chicken with 2 tbsp. olive oil and 2 tsp. Runnin Wild Lemon Pepper Seasoning.
  2. In shallow bowl, place crushed potato chips. Coat chicken in potato chips.
  3. Cook chicken 15-20 minutes in a 350 degree oven.

LEMON SAUCE

  1. Heat 1 tbsp vegetable oil in a small pan over medium-high heat.
  2. Add 1 cup chicken broth, 6 tbsp sugar, and 4 tbsp lemon juice. Simmer for 2 minutes.
  3. Blend 1 tbsp cornstarch and 1 tbsp water. Pour into sauce and simmer until sauce bubbles and thickens. Pour over chicken before serving. Enjoy!

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Eva’s Award Winning Chili

CHILI PIC

We had the pleasure of sponsoring the 2017 Aspen MGA Chili Cookoff. This award-winning recipe is PACKED FULL of flavor and is a must try!

INGREDIENTS:

  • 6 cups chicken stock
  • 2 cups salsa verde
  • 1 teaspoon Runnin Wild Gourmet Peppered Sea Salt Seasoning
  • 1 rotisserie chicken, cubed or shredded
  • 2 (15oz) cans of great northern beans
  • 2 teaspoons cumin
  • 3 large garlic cloves, chopped
  • 2 tablespoons dried onion flakes
  • 1 teaspoon fresh cracked black pepper
  • 1 jalapeno (half for garnish)
  • 4 tablespoons fresh cilantro, chopped (half for garnish)
  • 1 avocado (optional)
  • Sour Cream (optional)

PROCEDURE:

  1. Stove-top Method: Add chicken broth, shredded chicken, and the rest of the ingredients into a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
  2. Slow Cooker Method: Add chicken broth, rotisserie chicken, and the rest of the ingredients into a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Add the beans during the last half hour of cooking. Shred the chicken.
  3. Serve with desired toppings. Enjoy!

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Garlic & Parmesan Chicken Pasta

pasta pic

INGREDIENTS:

PROCEDURE:

  1. Season chicken breasts with Runnin Wild Poultry Seasoning and Runnin Wild Smokey Paprika. Saute in skillet until done.
  2. Cook pasta according to package directions. Salt the water with 1/2 teaspoon salt.
  3. In a saucepan, heat unsalted butter over medium-high heat. Add minced garlic and cook, stirring frequently, until fragrant (about 1-2 minutes). Add chopped spinach and cook for 2 minutes.
  4. While whisking, slowly add heavy whipping cream, followed by Runnin Wild Garlic Butter Seasoning and Parmesan cheese. Bring to simmer. Add mozzarella cheese. Once saute is thickened, reduce heat, stirring frequently to prevent sticking.
  5. Drain and add cooked angel hair pasta to the sauce. If the mixture is too thick, add more whipping cream as needed, until desired consistency is reached.
  6. Add chicken to the top of the pasta in the saucepan. Enjoy!

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Runnin Wild Chicken Marsala with Basil and Mushrooms

RUNNIN WILD MARSALA PIC

INGREDIENTS:

PROCEDURE:

  1. Mix flour, Runnin Wild Peppered Sea Salt Seasoning, garlic powder, pepper, and Runnin Wild Garlic Butter Seasoning in a shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
  2. Heat 2 tablespoons of the oil and butter in a large skillet on medium heat. Add 1/2 of the chicken, cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
  3. Heat remaining 1 tablespoon of oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil, and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 tablespoons of the reserved flour.
  4. Return chicken to skillet; simmer until heated through. Serve over cooked pasta if desired. Enjoy!

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Oven Baked Hot Wings

baked hot wings pic

INGREDIENTS:

  • 4 pounds chicken wings
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground black pepper

Sauce

PROCEDURE

  1. Preheat oven to 250 degrees. Place a baking rack on an aluminum foil lined baking sheet. Spray the rack with a non-stick cooking spray. Set aside.
  2. Pat all of the chicken wings dry with paper towels. Sprinkle baking powder and pepper over the wings. Coat each piece evenly and thoroughly.
  3. Place chicken wings on the rack. Place the baking pan in the oven, on the lowest rack. Bake for 30 minutes.
  4. Turn the temperature up to 425 degrees. Place the baking pan on the upper middle rack. Bake for 15 minutes. Enjoy!

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Buffalo Chicken Meatballs

buffalo chicken meatball pic

INGREDIENTS:

PROCEDURE:

  1. Heat oil in a deep-fryer or large saucepan to 350 degrees F.
  2. Pour stuffing mix into a plastic resealable bag and crush into fine crumbs using a rolling pin. Mash crushed stuffing mix, chicken, hot sauce, and eggs together in a large bowl using a potato masher until just combined.
  3. Form mixture into 1-inch meatballs. Fry meatballs in the hot oil until browned and cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
  4. Drizzle meatballs with about 1 teaspoon of the hot sauce and sprinkle with Runnin Wild Buffalo Seasoning. Enjoy!

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Honey Barbecue Chicken Wings

honey bbq chicken wings pic

INGREDIENTS:

PROCEDURE:

  1. Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the soy sauce, Runnin Wild Barbecue Sauce, and honey. Bring to a boil; cook until liquid is reduced to about 1 cup.
  2. Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, and pepper. Add wings a few at a time, and shake to coat.
  3. In an electric skillet or deep fryer, heat oil to 375 degrees. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately. Enjoy!

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Honey Teriyaki Chicken Freezer Meal

freezer meal pic

INGREDIENTS:

  • 2 pounds boneless, skinless chicken breasts
  • 1 1/2 cup (12 oz) Honey Teriyaki Sauce
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1 cup chicken broth
  • 1 tablespoon Runnin Wild Gourmet Poultry Seasoning
  • 3 tablespoons brown sugar
  • 1 gallon size Ziploc Freezer Bag

PROCEDURE:

  1. Place all ingredients in a gallon size freezer bag. Freeze.
  2. When ready to cook: Place contents of freezer bag into slow cooker. Cover and cook on low for 6 hours.
  3. Slice chicken and serve over rice or noodles. Enjoy!

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Beer Soaked Buffalo Wings

BUFFALO WINGS PIC

INGREDIENTS:

  • 2 (12 ounce) cans beer
  • 1 (5 pound) package frozen chicken wings, thawed
  • 3 teaspoons Runnin Wild Gourmet Buffalo Seasoning
  • 1 teaspoon salt
  • 3/4 cup cayenne pepper sauce
  • 1/4 cup (1/2 stick) butter, melted

PROCEDURE:

  1. Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish; add chicken wings, cover, and marinate at least 4 hours in refrigerator; drain wings.
  2. Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
  3. Season wings with Runnin Wild Buffalo Seasoning and salt, and place on prepared baking sheets. Bake 30 minutes. Turn wings over and cook 25 to 30 minutes. Then, turn wings back over and cook 25 to 30 more minutes, or until crispy and no pink remains.
  4. In a large bowl, combine cayenne pepper sauce, butter, and reserved 1/3 cup beer; mix well. Add chicken wings and toss until evenly coated. Serve immediately. Enjoy!

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