Recipes and More

Ingredients: • 3 cans (3 oz ea.) Chunk Chicken Breast or leftover rotisserie/baked chicken • 1 cup Duke’s mayonnaise • 1 small apple, finely chopped • 1 medium onion, finely chopped • 1 cup pecans, chopped • 1 tbsp Q&H Bistro Chicken Directions: Combine all ingredients. Chill slightly to allow flavors to blend. Serve on croissants, wraps, or potato bread slices. For a sweeter version, omit the onions and add dried cranberries or raisins.

Ingredients: • 1½ cups cubed cooked chicken • 1½ cups water • ¾ cups long grain rice, uncooked • 1 can cream of broccoli soup • 2-3 tsp Q&H Bistro Chicken Directions: 1. In a 2 quart saucepan, combine soup, water, and Bistro Chicken over medium heat. 2. Stir in rice and chicken, reduce heat to low. 3. Cover and cook for 25 minutes until rice is tender, stirring often. 4. Remove from heat and serve. *Recipe can also be made with leftover turkey or chicken.

Ingredients: • 8 oz feta cheese, crumbled • 1 cup roasted red peppers from a jar, rinsed, dried, and coarsely chopped • 1 cup pitted Kalamata olives, coarsely chopped • 3 large green onions, thinly sliced • 1 tbsp Q&H Garlic Lovers • 16 chicken cutlets • Q&H Bistro Chicken, to taste • Parchment paper Directions: Preheat oven to 400. 1. In a medium bowl, combine feta, peppers, olives, onions, and Garlic Lovers. 2. Place chicken cutlets on a flat surface, and spoon 2 tbsp feta mixture in center of each cutlet; fold up short sides over feta mixture, then long sides, to create a packet. 3. Line two large baking sheets with parchment paper. Arrange cutlets, seam side down on baking sheet and dust with Bistro Chicken to taste. Bake until chicken is thoroughly cooked, about 20-30 minutes.