These days, busy schedules mean less time to prepare meals.

That’s why we’ve created these quick and easy

recipes to help you prepare a complete meal in no time. And you don't have to sacrifice quality to do it.

What Do Chickens eat? Corn, barley, soya, wheat... Rich in energy and protein, grain makes up the basic
feed given to all chickens sold on the market. The expression 'grain-fed chicken' thus applies to all chicken meat!
For specialized products, read labels and search for certified products.

Chicken - A Nutritious Choice! Canada's Food Guide (CFG) recommends that you eat 2 or 3 portions
of meat or meat substitutes per day. Lean meats and poultry should be selected as often as possible. In addition to
being an excellent source of protein, vitamins and minerals, chicken contains less fat than most other meats. We
love chicken for the taste... and for our health!

Enjoy your meal! For more recipes and information on using chicken, visit our web site: www.chicken.mb.
ca or contact your provincial board.
 2. Heat the oil and butter in a skillet. Add the onion and
chicken and brown the chicken on all sides. Stir in the
chicken stock, scraping any bits of chicken off the bottom
of the skillet.

3. Put the chicken in a large oven-proof casserole dish.

Presto - a dish worthy of the corner bistro. Perfect Sprinkle the garlic over the chicken and season gener-
for supper with friends or a quiet evening at home.
ously with thyme, salt and pepper. Pour the cooking
juices over the chicken.
Preparation: 15 minutes
Cooking: 40 minutes
4. Cover the casserole dish and bake, basting often with
Serves: 4
the pan juices, for 40 minutes, or until a meat thermo-
meter inserted into each piece reads 170° F (77° C).
2 Tbsp olive oil 30 mL
1/2 tsp butler 2 mL
5. Serve the chicken and pan juices over hot pasta along
1 onion, chopped 1 with seasonal vegetables.
8 chicken drumsticks 8
or 4 chicken legs without
back (2 1/2 Ib / 1.2 kg)
1/2 cup chicken stock 125 mL
4 cloves garlic, minced 4
to taste thyme, salt and pepper to taste
hot, cooked pasta

1. Preheat oven to 375° F ( 190° C).

 Tempura batter and cook according to the instructions on
the package.
Who said tempura is just for Japanese restau-
2. Serve on a bed of lettuce along with the sauces for
rants? Now you can make this Asian delight at
home. dipping. If desired, also serve a bowl of jasmine rice
mixed with chopped dried apricots.
Preparation: 5 minutes
Cooking: 6 -8 minutes
* Look for Tempura batter mix in the Asian section
Serves: 2 of larger grocery stores.

1/2 Ib chicken breast filets 250 g ** Katsu sauce: Mix 1/2 cup (125 mL) ketchup,
or stir fry strips 2 Tbsp (30 mL) Worcestershire sauce, 2 Tbsp
1 green pepper, seeded and 1 (30 mL) soy sauce, 1/2 tsp (2 mL) mustard powder and
cut in wide strips 1 tsp (5 mL) water.
1 package Tempura batter mix* 1
bottled plum sauce
Katsu sauce**

1. Prepare the Tempura batter according to the package

instructions. Dip the chicken and pepper strips in the
 4. Meanwhile, soak the anchovies in milk for 5 min-
utes. Blot the anchovies dry with paper towels and
finely chop.

5. Ten minutes before the chicken is fully cooked, stir in

the anchovies, olives and parsley and finish cooking.
Serve the chicken coated with sauce.
Classic Italian cuisine. Tomatoes, garlic, basil, ol-
ives ...what a dream. A little Italian restaurant in
your kitchen.

Preparation: 20 minutes
Cooking: 60 minutes
Serves: 4

2 Tbsp oil 30 mL
8 chicken drumsticks or 8
chicken thighs without
back (3 Ibs 11.4 kg)
to taste salt and pepper to taste
1 onion, minced 1
1 clove garlic, chopped 1
1/2 cup dry white wine 125 mL
1 Tbsp vinegar 15 mL
1/2 cup water or chicken stock 125 mL
1 Ib tomatoes, peeled and 500 g
mashed
1 tsp (each) dried basil and sugar 5 mL
3 anchovy filets 3
1/4 cup milk 50 mL
1/4 cup chopped black olives 50 mL
1 Tbsp fresh chopped parsley 15 mL

1. Preheat oven to 350° F (180° C).

2. Heat oil in a skillet over medium heat and brown the

chicken pieces. Season with salt and pepper. Remove
the chicken from the skillet and put it in a large oven-
proof casserole dish. Save 1 Tbsp (15 mL) of the fat from
the skillet and discard the rest.

3. In the same skillet, add the onions and garlic. Cook

just until the onions soften. Add the wine and vinegar,
bring to a boil. Continue boiling until reduced by half. Add
the water or chicken stock, tomatoes, basil and sugar;
return to a boil and Cook for 1 to 2 minutes. Pour over
the chicken pieces, Cover and bake for So minutes or
until a meat thermometer inserted into each piece reads
170° F (77° C).
Chicken Cutlets
with Carrots and Nectarines
A wonderful marriage of flavours. Who knew that
carrot and nectarine would go together so well?

Preparation: 20 minute
Cooking: 15 minutes
Serves: 4

1 tsp oil 5 mL
1 Ib chicken cutlets* 500 g
1 Tbsp chopped shallots or 15 mL
green onion
1 tsp ground coriander 5 mL
3/4 cup orange juice 175 mL
3/4 cup chicken stock 175 mL
1 Tbsp butter, softened 15 mL
1 Tbsp flour 15 mL
1/2 cup sliced carrots, cooked 125 mL
to tender-crisp
2 nectarines or peaches, 2
peeled, 2 stone removed
and sliced
1 Tbsp chopped fresh parsley 5 mL

1. Heat the oil in a skillet over medium heat. Cook the

cutlets for 3 minutes on each side or until the outside is
browned and the inside is no longer pink. Remove cutlets
and keep them warm.

2 .In the same skillet, add the shallots and corian-

der and cook for 1 minute. Add the orange juice
and chicken stock and bring to a boil. Mix butter
and flour together to form a paste. Add to sauce;
stir cook 5 minutes on low heat to thicken sauce.
Stir in carrots, nectarines and parsley; simmer for
2 minutes.

3. Serve the cutlets topped with sauce.

* To make your own cutlets. use 3 -4 boneless skinless

chicken breasts, filet removed. Using a sharp knife, slice
each chicken breast in two by running the knife blade
parallel to the cutting board, from the thick end to the
thin end. Put the slices ~ between wax paper and pound
until thin.
Who needs «take-out» ? Even after a
busy week, this chicken dish is proof
you can cook on Friday night.
Preparation: 15 minutes
Cooking: 60 minutes
Serves: 4 - 6

2 chicken breast roasts* 2

(1 Ib 1500 9 each)
olive oil
1/4 cup juice of 1 lemon 50 mL
salt and pepper
3 leeks 3
2 -3 sprigs of fresh rosemary 2-3
1/2 cup water or chicken stock 125 mL
2 Ib potatoes, peeled and 1 kg
cubed

1. Preheat oven to 375 °F (190 °C).

2. Sprinkle the roasts with oil and lemon juice

and season with salt and pepper.

3. Heat oil in a skillet over medium heat and

brown the roasts.
4. Wash the leeks and remove the dark green
parts. Cut the remaining pieces lengthwise and
put in the bottom of a roasting pan along with
the rosemary. Set the chicken roasts on the
leeks and add water or chicken stock and the
potatoes. Roast for about 60 minutes
or until a meat thermometer inserted into the
roasts reads 170 °F (77 °C). Baste often with
the cooking juices.
*To make your own chicken breast roasts use 4
large boneless skinless chicken breasts
(8 oz / 250 g each), filet removed. Place one
chicken breast on top of a second breast
(smooth sides on the out- side) and tie them
together securely with cotton string to make a
chicken breast roast. Repeat with the remain-
ing 2 breasts. Depending on size, one roast is
enough for 2- 3 people.

5. Serve with a tomato and cucumber salad and

the roast potatoes.
From Turkey comes an exotic recipe that's easy
to make. Some spices, yogurt and a little sour
cream and you're ready to cook.

Preparation: 25 minutes
Cooking: 6 minutes
Serves: 4

1 Ib chicken cutlets * 500 g

2/3 cup ground almonds 150 mL
1/3 cup sesame seeds 75 mL
1 Tbsp each ground coriander, 15 mL
cumin, and paprika
2 tsp turmeric 10 mL
salt to taste
1 egg, beaten 1
1/4 cup milk 50 mL
3/4 cup flour 75 mL
1/2 cup yogurt 125 mL
1/3 cup sour cream 75 mL
2 tsp lemon juice 10 mL
to taste salt and pepper to taste
1/4 cup olive oil 50 mL
5. Serve 2 cutlets per person with a portion of
the yogurt sauce.
1. Mix together the ground almonds, sesame
seeds, coriander, cumin, paprika, and turmeric. *To make your own cutlets, use 3 - 4
Set aside. boneless skinless chicken breasts, filet re-
moved. Using a sharp knife, slice each chicken
2. Mix the beaten egg with the milk. Coat the breast in two by running the knife blade parallel
cutlets with flour, shaking off the excess. Dip in to the cutting board, from the thick end to the
the egg mixture then into the almond mixture so thin end. Put the slices between wax paper and
that both sides are well coated. pound until thin.

3 .In a bowl, whisk together yogurt, sour cream,

lemon juice, salt, and pepper.
Cover and refrigerate.

4. Heat oil in a skillet over medium-high heat.

Add 2 -3 cutlets and cook for 3 minutes per side
or until the outside is golden brown and the
inside shows no pink. Repeat with remaining
cutlets, adding more oil if needed.

A wonderful warm chicken salad with flavours of
the orient. Perfect for lunch or a light supper.
Preparation: 20 minutes
Cooking: 10 Minutes
Serves: 4
3. Add the Teriyaki sauce and the chicken stock.
Add in the chicken and cook for 1 minute. If neces-
sary, stir in 1 Tsp (5 mL) cornstarch dissolved in
2 Tbsp (30 mL) cold water and continue cooking
until thickened.
4. Serve chicken and sauce over a bed of endive
and bean sprouts.
*If endive is not available use 2 baby bok choy
(Chinese cabbage) or 2 cups sliced cabbage.

2 Tbsp peanut oil 30 mL

1 Ib chicken breast 500 9
filets or stir fry strips
2 cloves garlic, minced 2
4 sundried tomatoes 4
in oil, drained and sliced
2 Tbsp minced fresh ginger 30 mL
or 2 tsp /10 mL ground
ginger
1/4 lb sliced white, Crimini or 100 g
Portobello mushrooms
1 large red pepper, sliced 1
3 Tbsp Teriyaki sauce 45 mL
2/3 cup chicken stock 150 mL
2 endive, chopped* 2
1 1/2 cup bean sprouts, washed 375 mL
and dried

1. Heat 1 Tbsp (15 mL) oil in a skillet over high

heat. Add chicken strips and sauté 8 minutes or
just until the inside of the meat is no longer pink.
Remove and keep warm.

2. In the same skillet, add the remaining oil and

heat over medium-high heat. Add the garlic, toma-
toes, ginger, mushrooms and pepper; sauté for
3 minutes.
Toast isn't just for breakfast. Turn toast into a quick
and easy supper by adding cooked chicken,
cheese and roasted peppers.

Preparation: 10 minutes
Serves: 4

4 slices of bread 4
(multigrain or French)
1/4 Cup ricotta cheese 50 mL
1/4 Cup bottled roasted 50 mL
red peppers in oil, diced
to taste black pepper to taste
1 cup cooked ground 250 mL
chicken
to taste salt to taste
8 thin slices Old 8
Cheddar or
Gruyere cheese
2 Tbsp olive oil (optional) 30 ml

1. Lightly toast bread in the oven.

2. Mix the ricotta cheese, roasted red

pepper and black pepper. Blend in chicken and
salt.

3. Spread the mixture over toast and top with

cheese slices.

4. Broil for 1 to 2 minutes until cheese begins to

melt. Sprinkle with olive oil
if desired.
Stirfrys are quick and easy. Start with some ba-
sic ingredients then change the sauces to cre-
ate completely different meals. Here are four
sauce ideas to get you started.

1. In a large skillet, heat 1 Tbsp (15 mL)

oil over high heat. Add 1 Ib (500 g) stir fry strips
(breast and or thigh) and stir fry for about 5
minutes. Remove from the skillet and keep
warm. Prepare one of the following sauces.

Asian Sauce Provencale

Preparation: 25 minutes
Cooking: 15 minutes
Serves: 4
2. Reduce heat to medium. In the same skillet add
1 Tbsp (15 mL) oil. 1/4 cup (50 mL) sliced green
onions. 3 minced cloves of garlic. and 1 Tbsp ( 15
mL) minced fresh ginger; cook for about 2 min-
utes. Stir in 3/4 cup (175 mL) chicken stock, 1/3
cup (75 mL) rice wine vinegar, 2 Tbsp (30 mL)
Hoisin sauce and 2 Tbsp (30 mL) honey. Bring to
a boil then reduce heat and cook just until thick-
ened, about 3 minutes.
3. Add back the chicken; cook for about 5 min.
over low heat until the chicken is no longer pink
inside. If desired, add soy sauce to taste. Garnish
with minced green onion and serve.
Sauce
Preparation: 25 minutes
Cooking: 15 minutes
Serves: 4
2. Reduce heat to medium. In the same skillet add
1 Tbsp (15 mL) oil, 3 minced cloves of garlic and
1 small sliced onion; cook for about 1 minute. Stir
in 1/2 cup (125 mL) chicken stock, 1/4 cup (50 mL)
white wine, and 1/2 can (14 oz / 398 mL) Italian
style tomatoes. Bring to a boil then reduce heat
and add 2 Tbsp (30 mL) grated Parmesan cheese
and a pinch of red pepper flakes. Cook just until
thickened, about 4 minutes.
3. Add back the chicken; cook for about 5 min.
over low heat until the chicken is no longer pink
inside. Add 1/4 cup (50 mL) chopped fresh basil (2
tsp / 10 mL dried); 2 Tbsp (30 mL) sliced black
olives and 1 tsp (5 mL) chopped capers. Serve
immediately.
 Orange and Mint Sauce
Preparation: 25 minutes
Cooking: 15 minutes
Serves: 4

2 . Reduce heat to medium. In the same skillet add

1 Tbsp (15 mL) oil, 1/4 cup (50 mL) sliced green
onions, 1/2 tsp (2 mL) red pepper flakes; cook for
about 2 minutes. Mix 2 Tbsp (30 mL) flour with 3/4
cup (175 mL) cold chicken stock and add to skillet.
Stir in 1/2 cup (125 mL) orange or pink grapefruit
juice and 1 Tbsp (15 mL) chopped fresh mint (1
tsp / 5 mL dried). Boil about 3 minutes.

3 .Add back the chicken; cook for about 5 minutes

over low heat until the chicken is no longer pink in- 1 lb boneless skinless 500 g
side. Garnish with 1 Tbsp (15 mL) chopped fresh chicken thighs cubed
mint (1 tsp I 5 mL dried) and serve. (1 in'/ 2 cm')
2 tbsp olive oil 30 ml
1 1/2 cups broccoli flowerettes 375 ml
1/4 red onion, sliced 1/4
Curried 1/2 (each) red and yellow pepper 1/2 (each)
Pear Sauce sliced
Preparation: 25 minutes 1 cup snow peas cut in two 250 ml
Cooking: 15 minutes 2 Tbsp flour 30 ml
Serves: 4 1 can coconut milk 398 ml
3/4 tsp red curry paste* 3 ml
2. Reduce heat to medium. In the same skillet add toasted sesame seeds
1 Tbsp (15 mL) oil, 2 sliced fresh pears, 1/4 cup
(50 mL) finely chopped onion; cook for about 2- 3 fresh cilantro
minutes. Stir in 1/2 cup (125 mL) white wine, and
1/2 cup (125 mL) chicken stock. Add 1 Tbsp 1. Heat oil in a skillet and cook the chicken for
(15 mL) curry powder and cook for about 3 about 6 -8 minutes or until the juices are clear.
minutes. Remove from skillet and save.
3 . Add back the chicken; cook for about 5 minutes
2. Blanch the broccoli in boiling water for 1 minute.
over low heat until the chicken is no longer pink in-
Add to the skillet along with other vegetables and
side. Stir in 1/3 cup (75 mL) 15 % cream and serve. cook 1 -2 minutes. Add the chicken and sprinkle
flour over top. Stir in the coconut milk and curry
paste. Bring to a boil then reduce heat and simmer
for S minutes, stirring often.

3. Sprinkle with toasted sesame seeds and garnish

with cilantro. Serve with basmati rice.

*Look for red curry paste in the Asian section of

Oriental style meals are always popular - here's large grocery stores.
one to delight both your eyes and your taste buds.

Preparation: 20 minutes
Cooking: 20 minutes
Serves: 4

A simple stuffing of ground chicken, basil and
Parmesan is a tasty way to use up extra garden
tomatoes.
5. Stuff tomatoes, sprinkle with bread crumbs and
replace tomato tops. Place stuffed tomatoes on
the baking sheet and bake 35 - 40 minutes. Serve
1 - 3 tomatoes per person.

Preparation: 20 minutes
Cooking: 50 minutes
Serves: 4

6 -8 medium tomatoes 6-8

2 Tbsp olive oil 30 mL
1 onion, finely chopped 1
2 cloves garlic, minced 2
1/4 Ib mushrooms, chopped 120 g
2 Tbsp (each) capers and 30 mL
black olives, chopped
1/2 Ib raw ground chicken 225 g
1/4 cup chopped fresh basil 50 mL
1/4 cup grated Parmesan 50 mL
cheese
2 eggs, beaten 2
1/2 cup bread crumbs 125 mL

1. Preheat the oven to 375 °F (190 °C). Lightly oil

a baking sheet.

2. Cut the top off each tomato and save. Scoop

out the seeds and discard. Scoop out the flesh to
make a tomato cup; save the flesh.

3. Heat oil in a skillet over medium - high heat;

add onion and garlic and stir cook about 3
minutes. Add the mushrooms, tomato flesh,
capers and olives; cook about 5 minutes or until
almost all the liquid has evaporated. Remove
from heat and cool.

4 .In a bowl, mix tomato mixture with ground

chicken, basil, Parmesan and eggs.
This dish's simplicity will surprise you it looks
and tastes like you've spent hours in the
kitchen.

Preparation: 15 minutes
Cooking: 12 minutes
Serves: 6

1 1/2 Ib boneless skinless 750 g

chicken thighs or
breasts
3 Tbsp Dijon mustard 45 mL
2 eggs 2
1 cup bread crumbs 250 mL
2 Tbsp olive oil 30 mL
1/2 cup chicken stock 125 mL
1 Tbsp lemon juice 15 mL
2 Tbsp capers 30 mL
1/4 tsp salt 1 mL
2 Tbsp grated lemon rind 30 mL
1 Tbsp chopped fresh parsley 15 mL

I. Whisk together mustard and eggs. Dip chicken

in egg mixture then coat with bread crumbs.

2. Heat oil in a large skillet over medium heat. * If using chicken breasts (without filet). put
Add the chicken thighs and cook about 3 minutes chicken between wax paper and pound to an
on each side or until the pieces are browned and even thickness of about 1/4 inch.
the juices are clear. Remove from the pan,
arrange on a serving plate and keep warm.

3. Remove the excess oil from the skillet. Add

chicken stock, lemon juice, capers and salt.
Bring to a boil, scrapping off any bits on the
bottom of the skillet. Continue boiling until the
sauce is reduced slightly. Stir in lemon rind and
parsley. Pour the sauce over the chicken and
serve immediately.
 For more information contact your provincial board

Quebec Chicken Producers

www .Iepouletduquebec.qc.ca
Tel. (450) 679-4444
or 1-(877) 430-0444
poulet@fpvq.qc.ca

Manitoba Chicken Producers

www.chicken.mb.ca
Tel. (204) 934-6100

Alberta Chicken Producers

Tel. (877) 822-4425
www.chicken.ab.ca

Chicken Farmers of Saskatchewan

Tel. (306) 775-1677
cfos@sasktel.net
From simple soups and salads to easy every-
Chicken Farmers of Nova Scotia
day dishes. .. there's no end to what you can do
with Fabulous Chicken! Over 120 original, kitchen- Tel. (902) 582-7400
tested recipes. Easy-to-follow instructions. www.nschicken.com
FulI color photos and step-by-step techniques.
Preparation and cooking times for every recipe. A Chicken Farmers of Newfoundland
wide variety of main dishes, including recipes for and Labrador
Lighter Main Meals and Special Occasions. Tel. (709) 747-7493
ncmbclegge@nfld.net
To order it, send a cheque or money order for 12
$ (including tax and postal fees) made out to :
Le poulet du Quebec, Chicken Farmers
P.O.BOX21120, of Canada
Longueuil (Quebec) )4) 5)4 Les Producteurs de
email: poulet@fpvq.qc.ca poulet du Canada

WWW .Iepouletduquebec. qc. ca you can also

contact your provincial board.