Spicy Chicken Enchilada Spaghetti Squash

Serves 4-6

Ingredients:

• 1 spaghetti squash, about 4 lb/2 kg
• 5 tbsp (90 mL) butter, divided
• 1/2 tsp (2 mL) each salt and pepper, divided
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tsp (10 mL) dried oregano
• 1 lb (454 g) boneless skinless chicken breasts, chopped
• 3 cups (750 mL) tomato sauce
• 1 can (190 mL) pickled jalapeño nacho slices, drained
• 1 1/2 cups (375 mL) shredded monterey jack or colby cheese
• Guacamole and sour cream (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. Cut squash in half lengthwise and remove seeds. Place cut side down on prepared baking sheet.
3. Roast for about 45 minutes or until knife easily inserts into squash. Remove from oven and let cool slightly. Using a fork, scrape out squash into 13 x 9 inch (3 L) casserole dish. Stir in 2 tbsp (30 mL) of the butter, 1/4 tsp (1 mL) each of the salt and pepper; set aside.
4. In a large saucepan, heat remaining butter over medium heat and cook garlic, onion, oregano and remaining salt and pepper for about 5 minutes or until softened. Add chicken and stir to coat and brown all over. Stir in tomato sauce and nacho slices; bring to a simmer. Continue to simmer for 10 to 15 minutes or until thickened slightly.
5. Pour chicken enchilada sauce over spaghetti squash evenly and sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and golden and squash is heated through. Let stand 5 minutes before serving. Serve with guacamole and sour cream, if desired.

The post Recipe for Spicy Chicken Enchilada Spaghetti Squash from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Bacon, Spinach, and Cheese Stuffed BBQ Chicken

Prep Time: 20 min
Total Time: 40 min
Serving: 4

Ingredients:

For Chicken

• 4 5 oz (142 g) Chicken breasts, boneless skinless
• 1/3 cup Chipotle Mayonnaise, plus 2 tbsp for basting

For Stuffing

• 4 slices bacon, cut into ¼ inch strips
• ½ red onion, diced
• ½ jalapeño, seeded and diced
• 1 garlic clove, thinly sliced
• ½ tsp chipotle seasoning or chili powder
• 3 cups fresh spinach, washed
• 2 tbsp water
• 1 cup Armstrong Tex Mex Shredded Cheese

Directions:

Preparation

1. Start by forming a pouch for the stuffing. On a clean cutting board, cut a slit into the chicken horizontally ¾ of the way into the center, being careful to not cut all the way through. Fold the flap open to reveal the pocket for the stuffing.
2. Coat the chicken liberally all over with the chipotle mayonnaise. Marinade for an hour or overnight for a more flavourful product.
3. Fry bacon pieces in a non-stick skillet on medium heat for 5 minutes.
4. Add onions, garlic and jalapeño, and sauté until soft and fragrant and bacon is crispy, about 3 minutes.
5. Stir in chipotle seasoning and cook for 2 more minutes.
6. Stir in spinach and water and take the pan off the heat immediately to slowly wilt the spinach, stirring constantly to ensure everything blends.
7. Transfer the mixture to a mixing bowl and when cooled to room temperature, blend in the Armstrong Tex Mex shredded cheese to form a cohesive stuffing.

Assembly

1. Add ¼ cup of the filling into the center of the butterflied chicken. Fold the other side of the chicken over to close the envelope. Use 2 large toothpicks or a skewer to seal it shut.

Cooking

1. Preheat your barbecue to 375°F with the cover down.
2. Brush chicken breasts lightly on both sides with chipotle mayonnaise (this will ensure chicken won’t stick to the grill).
3. Place chicken breasts directly on the hot grill. Close the cover and cook for 10 minutes.
4. Turn the chicken over carefully with tongs and cook for another 10 minutes.
5. Insert a meat thermometer and ensure that it reads 165°F. If not, continue cooking until it reaches that internal temperature.
6. Remove from heat and let rest for a few minutes before serving.

***

Tips:

• Easily substitute spinach with kale or arugula.
• If you prefer your spinach raw, you can eliminate the cooking process and simply chop the spinach and mix it into the other ingredients.
• Substitute chipotle seasoning in the stuffing with your favourite Mexican or Tex Mex inspired seasoning.

The post Recipe for Bacon, Spinach, and Cheese Stuffed BBQ Chicken from Armstrong Cheese appeared first on Toronto Guardian.

Mac and Triple Cheese with Grilled Chicken

Prep Time: 15 min
Total Time: 55 min
Serving: 6 – 8

Ingredients:

• 2 large skinless boneless chicken breasts (536g)
• 15 mL (1 tbsp) olive oil
• Salt and fresh ground black peppercorns, to taste
• 30 mL (2 tbsp) finely chopped fresh parsley
• 30 mL (2 tbsp) finely chopped fresh oregano
• 4 cups (400g) macaroni pasta
• 60 mL (1/4 cup) unsalted butter
• 60 mL (1/4 cup) ¼” diced onion
• 15 mL (1 tbsp) finely chopped garlic
• 60 mL (¼ cup) all-purpose flour
• 500 mL (2 cups) chicken stock
• 750 mL (3 cups) 2% milk
• 15 mL (1 tbsp) smoked paprika
• 1 (320 g) package Armstrong Triple Cheddar Shredded Cheese

Directions:

1. Heat grill to 260 °C (500 °F).
2. Rub chicken all over with olive oil and season with salt and pepper. Sprinkle with 15 mL (1 tbsp) fresh parsley and 15 mL (1 tbsp) of fresh oregano. Grill chicken, they’ll take about 4 minutes per side. Test if they’re done by using an instant–read thermometer, it should read 73 °C (165 °F). You can cut into one and see if it’s white all the way through, not pink. They should be golden brown with nice char marks when they’re done. Transfer to a plate and set aside.
3. Cook pasta according to package directions while preparing the sauce. When cooked, drain and set aside.
4. In a large pot, over medium-high heat, add butter, onion and garlic. Sauté until transparent, about 3-4 minutes. With a whisk, add flour and cook with butter for another 3 minutes. Add chicken stock, whisking constantly until mixture thickens. Slowly add milk, 250 mL (1 cup) at a time, continue whisking. Adjust seasoning with salt and pepper. Add smoked paprika, whisk. Take the pot off the heat and stir in Armstrong Triple Cheddar shredded cheese. Add cooked macaroni and mix.
5. Dice the chicken and serve over the cheesy macaroni. Sprinkle with remaining parsley and oregano.
6. Serve immediately.

The post Recipe for Mac and Triple Cheese with Grilled Chicken from Armstrong Cheese appeared first on Toronto Guardian.

Creamy Tuscan Chicken with Tomatoes, Mushrooms and Spinach

Prep Time: 10 min
Cook Time: 40 min
Serves: 6

Ingredients:

• 6 boneless chicken breasts
• Salt and pepper to taste
• 1 tsp Farm Boy™ Organic Dried Oregano (14 g)
• 1 Tbsp Farm Boy™ Virgin Cold-Pressed Sunflower Oil (1 L)
• 2 Tbsp butter
• 3 cups sliced mushrooms
• 3 cloves garlic minced
• 1/2 cup Farm Boy™ Sundried Tomatoes (212 ml) chopped
• 2 cups cherry tomatoes halved
• 1/2 tsp Farm Boy™ Organic Crushed Dried Chili Peppers (23 g)
• 1 tsp Farm Boy™ Organic Paprika (48 g)
• 2 cups whipping cream
• 3 cups baby spinach or baby kale
• 3/4 cup shredded Parmigiano Reggiano cheese plus more for garnish
• Cooked Pasta of your choice

Directions:

1. Preheat oven to 350°F.
2. Season chicken on both sides with salt, pepper and oregano.
3. In large skillet, heat oil over medium high heat and cook chicken until golden brown, about 5 minutes per side. You may have to do this in batches. Remove chicken from skillet, place on sheet pan and transfer to the oven to bake while you make the sauce. By the time the sauce is done, chicken should have reached an internal temperature of 165°F.
4. Add butter to skillet and cook mushrooms until soft, about 5 minutes.
5. Add garlic, sundried tomatoes, tomatoes, dried chili and paprika and cook for 5-7 minutes, until tomatoes soften.
6. Add cream and bring to a boil. Turn temperature down and simmer until thickened, 5-8 minutes.
7. Stir in spinach or kale and cook until wilted, 2-3 minutes.
8. Add Parmigiano cheese. Stir to combine and adjust seasoning.
9. Serve chicken over pasta, add some sauce and garnish with more cheese.

***

Chef’s Tips:

* This is a variation of Chicken Florentine and it is a rich, indulgent dish, great for entertaining.

* Serve with a simple green salad to round out the meal.

* Any leftover sauce is great over pasta.

The post Recipe for Creamy Tuscan Chicken with Tomatoes, Mushrooms and Spinach from Farm Boy appeared first on Toronto Guardian.

Fried Chicken Sandwich

Serving Size: 2 Servings
Total Time: 45 Minutes

Ingredients:

• 2 burger buns
• 2 slices Swiss cheese

For the Chicken

• 2 chicken breasts
• 1/4 cup Mazola Corn Oil
• 1/2 cup flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups corn flakes, slightly crushed
• 2 eggs, beaten

For the Chipotle Mayo

• 1/2 cup mayonnaise
• 1 small can chipotle peppers

For the Cucumber Slaw

• 1 cup cucumber slices
• 1/2 cup shredded cabbage
• 1 Tbsp Mazola Canola Olive Oil blend
• Juice from half a lemon
• 2 garlic cloves, minced
• 2 Tbsp chopped parsley
• Salt and pepper, to taste

For the Hot Honey

• 3 Tbsp honey
• Juice from half a lemon
• 1/2 tsp chili flakes
• 1 garlic clove or 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt to taste

Directions:

1. Start by mixing the flour and spices together in a shallow bowl. Beat eggs in a separate bowl and in a third bowl, slightly crush the cornflakes. Bread the chicken by dipping in the flour mixture, then eggs and finally cornflakes.
2. Heat the Mazola Corn Oil to 350F and carefully fry the chicken until it has an internal temperature of 165F, flipping several times to prevent burning on one side.
3. While frying, prepare the cucumber cabbage slaw and hot honey. Once chicken is cooked, drizzle that delicious, sweet and spicy hot honey over and top with a slice of cheese.
4. Blend the mayonnaise with chipotle peppers to create a spicy mayo.
5. Assemble the sandwich with the spicy mayo, chicken, cheese, and slaw.

The post Recipe for Fried Chicken Sandwich from Mazola appeared first on Toronto Guardian.