4 tablespoons fresh cilantro, chopped (half for garnish)
1 avocado (optional)
Sour Cream (optional)
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.
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.
Season chicken breasts with Runnin Wild Poultry Seasoning and Runnin Wild Smokey Paprika. Saute in skillet until done.
Cook pasta according to package directions. Salt the water with 1/2 teaspoon salt.
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.
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.
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.
Add chicken to the top of the pasta in the saucepan. Enjoy!
1 pound thinly sliced boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons butter
1 cup sliced mushrooms
1 cup chicken stock
1/2 cup Marsala wine
1 teaspoon basil
1 teaspoon onion powder
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.
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.
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.
Return chicken to skillet; simmer until heated through. Serve over cooked pasta if desired. Enjoy!
Heat oil in a deep-fryer or large saucepan to 350 degrees F.
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.
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.
Drizzle meatballs with about 1 teaspoon of the hot sauce and sprinkle with Runnin Wild Buffalo Seasoning. Enjoy!
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.
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.
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!
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.
Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
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.
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!