Parmesan Chicken Cutlets

Parmesan Chicken Cutlets

By Admin  RedBird Chicken  American  Frying

If you cut the chicken into smaller pieces before breading, they're nuggets—the guilt-free kind.

  • Prep: 20 mins

  • Cook: 10 mins

  • Yields: 4 Servings


3/4 cup all-purpose flour

2 large eggs

1 1/2 cups panko (Japanese breadcrumbs)

1/4 cup grated Parmesan

1 tablespoon mustard powder

Kosher salt, freshly ground pepper

4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness

8 tablespoons olive oil, divided

1 lemon, halved


Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.

Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.

Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about  4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

Thank you Jammin 101.5!



Chicken Marsala

Chicken Marsala

By Admin  RedBird Chicken  Italian  Sautéing

My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.

  • Prep: 50 mins
  • Cook: 50 mins
  • Yields: 4 Servings


1 3/4 cups reduced-sodium chicken broth (14 fl oz)

2 tablespoons finely chopped shallot

5 tablespoons unsalted butter

10 oz mushrooms, trimmed and thinly sliced

1 1/2 teaspoons finely chopped fresh sage

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup all-purpose flour

4 skinless boneless chicken breast halves (2 lb total)

2 tablespoons extra-virgin olive oil

1/2 cup plus 2 tablespoons dry Marsala wine

2/3 cup heavy cream

1 teaspoon fresh lemon juice


Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about  20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about  7 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about  4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, about  7 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Thank you Jammin 101.5!



Simple Roast Chicken

Simple Roast Chicken

By Admin  RedBird Chicken  American  Baking

This simple roast chicken recipe by legendary chef Thomas Keller is one of the top-rated chicken recipes on Epicurious. It's an essential, delicious chicken recipe any home cook can master and enjoy.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 2 to 4 Servings


One 2-to 3-pound farm-raised chicken

Kosher salt and freshly ground black pepper

2 teaspoons minced thyme (optional)

Unsalted butter

Dijon mustard


Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done,  50 minutes to  60 minutes minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for  15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Thank you Jammin 101.5!



Chicken Pot Pie with Butternut Squash

Chicken Pot Pie with Butternut Squash

By Admin  RedBird Chicken  American  Baking

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.

  • Prep: 30 mins
  • Cook: 1 hr 15 mins
  • Yields: 6 Servings


1/4 cup olive oil

1 cup frozen white pearl onions, thawed

4 garlic cloves, finely chopped

1 tablespoon chopped fresh sage

1 small bunch kale, center ribs and stems removed, leaves chopped

Kosher salt, freshly ground pepper

1/4 cup all-purpose flour

3 cups low-sodium chicken broth

1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)

1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)

1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed

1 large egg


Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about  4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about  2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about  4 minutes. Sprinkle flour over. Cook, stirring constantly, for  4 minutes.

Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.

Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for  10 minutes before serving.

Thank you Jammin 101.5!



Lemon Rosemary Roasted Chicken

Lemon Rosemary Roasted Chicken

By Matt Price  RedBird Chicken  American  Baking

A flavorful, juicy roasted chicken with a light lemon essence

  • Prep: 15 mins
  • Cook: 1 hr


- one 2-3lb Red Bird chicken

- two lemons

- half a medium sized yellow onion, cut in half

- 1/3 stick unsalted butter

- minced garlic to taste (I usually use 3-4 cloves)

- olive oil


- 1 T Rosemary divided in half

-1 T garlic powder

- 1 T onion powder

- salt and pepper to taste


-Preheat over to 450 degrees.

-While oven preheats, rinse and dry the chicken with paper towels

- Mix garlic cloves and half of the rosemary into the butter

- Once mixed, make a small slit into the skin of the chicken and begin stuffing the layer between the skin and the meat with the butter mixture (I use a spoon to help separate the skin)

- Once the butter is spread throughout the bird, cut your lemons in half and put them, along with your onion halves, in the inside cavity

- lightly coat the outside of the bird with olive oil

- season with remaining rosemary and other dry seasonings (feel free to add your own too)

- Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven.

- Roast it until it's done, 50 to 60 minutes.

- Once the chicken is done, let it rest for 10 minutes before carving

Thank you Jammin 101.5 and Matt!



Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

By Chessie Sheya  RedBird Chicken

I found this online at and it is delicious!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings


1 lb. (about 6) boneless and skinless Red Bird chicken thighs

1½ tsp. kosher salt, plus more to taste

1 tsp. ground black pepper, plus more to taste

2 tbsp. olive oil, divided

1 yellow onion, diced

3 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

½ tsp. dried thyme

½ tsp. dried rosemary

5½ cups chicken stock

¾ cup uncooked orzo

2 tbsp. lemon juice (approx. 1 lemon)

2 tbsp. fresh Italian parsley, finely chopped


1. Dice the chicken into bite-size cubes. This is easiest to do if the chicken is just slightly frozen.

2. Season the chicken cubes with the salt and pepper.

3. Heat a stock pot with 1 tbsp. olive oil over medium-high heat. Add the seasoned chicken and cook until well-browned, stirring occasionally, about 8-10 minutes. Once browned, remove from stock pot and set aside, reserving the drippings in the pot.

4. Add the remaining oil to the pot.

5. Add the onion, carrots, and celery and cook until the onion is tender, about 6 minutes.

6. Add the garlic and cook for an additional minute, until fragrant.

7. Add the thyme, rosemary, chicken stock, and orzo and bring to a boil. Once boiling, reduce heat to medium and simmer, uncovered, until orzo and carrots are tender, approx. 10-12 minutes  .

8. Add the lemon juice and parsley and stir to combine.

9. Season to taste.


*If storing for later, you will likely need to add additional chicken stock upon reheating since the orzo will absorb more liquid if not eaten right away.

Thank you Jammin 101.5and Chessie!




Baked Chicken Gorgonzola

Baked Chicken Gorgonzola

By Mario Vaiana  RedBird Chicken  American  Baking

  • Prep: 7 mins
  • Cook: 25 mins
  • Yields: 1 serving


1 chicken breast (per person)

Salt, pepper, and herbs for seasoning

Gorgonzola crumbles

Candied walnuts


Pear Gorgonzola dressing


In an oven safe dish season the chicken breast to taste with salt, pepper, and herbs and bake at 375 degrees for roughly 25 minutes or until cooked thoroughly. While chicken is baking, on a dish make a bed of arugula for the chicken to go on top of once done. Once chicken is almost done, sprinkle Gorgonzola crumbles on top and place back into the oven to melt. Once melted, take the chicken out of the oven and place it on top of the bed of arugula. Sprinkle walnuts on top and additional Gorgonzola if desired. Drizzle with pear Gorgonzola dressing and enjoy!

Thank you Jammin 101.5 and Mario!



Spicey Asian Pepper Wings

Spicey Asian pepper wings

By Alia sheya  RedBird Chicken  Asian  Frying

Easy, fun and a great game day treat for you and your family or friends. These tangy sweet and spicy wings are a hit at any party!

  • Prep: 10 mins
  • Cook: 1 hr 15 mins


3 pounds RedBird Chicken wings

Peanut Oil

Salt and fresh black pepper

1/2 cup honey

one full jar of soy sauce (low-Sodium)

1/4 cup garlic rice wine vinegar

2tablespoons butter

4 cloves garlic

1 tablespoon garlic powder

3-7 Asian hot peppers depending on how spicy you like it.( for more spice keep seeds in )

1 tablespoon ginger

3 green onions copped


start by using a large and tall pot for deep frying put enough oil in the pot to cover the wings completely. The burner should be on high you want your wings to have a nice golden crisp to them. Next, season your wings with a little salt, pepper, and garlic powder then place about 3 to 4 wings in at a time. While the wings are cooking (about 7 to 10 minutes) place in a sauce pan on medium heat your butter allow the butter to melt then add in your garlic, hot peppers and green onions copped (Be sure to save enough green onion to top the wings after they are done!) Then add in your whole bottle of low sodium soy sauce and honey you can always add more or less of everything depending on what you like. let this simmer and stir until it gets thick. take your wings pat the extra oil off and place in large bowl add the sauce when finished to the bowl and mix the wings around until fully covered. Place on a platter with a sprinkle of sesame seed and green onion to your tasting and enjoy!

Thank you Jammin 101.5and Alia Sheya!



Dynamite Chicken Sticks

Dynamite Chicken Sticks

By Adam Gossage  RedBird Chicken  American  Baking

This is a great chicken recipe for watching the game or entertaining friends. This is a spicy dish, so be prepared to sweat.

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 4 servings


4 Red Bird Chicken Breasts

1 cup queso Fresco

1/2 cup cilantro

1/2 cup siracha

2 limes

garlic salt

white pepper

cayenne pepper

2 jalapenos

brown sugar

tomato sauce

cooked bacon



Mix in a small mixing bowl

1. 1/2 cup of siracha sauce

2. 2 cups tomato sauce

3. teaspoon garlic salt

4. 4 pinches of cayenne pepper

5. 1/4 cup brown sugar

6. 2 pinches of white pepper

7. teaspoon of lime juice



1. Pound the chicken breast with meat tenderizer to flatten

2. Sprinkle diced jalapenos on chicken breast

3. Sprinkle queso fresco on chicken breast

4. Sprinkle cooked diced bacon on chicken breast

5. Roll Chicken up with contents inside

6. Weave skewer through chicken to keep solid



preheat oven to 420

In a casserole pan place chicken skewers

Pour sauce on top of the chicken skewers

Place contents in oven and let cook for 45 minutes

take out and serve with 1/4 lime and garnish with queso fresco

Thank you Jammin 101.5 and Adam Gossage!




Lemon Pepper Chicken Wings

Lemon Pepper Wings

By Heather Cole

Its football season, which calls for a delicious wings recipe to share with your family and friends!!

  • Prep: 5 mins
  • Cook: 1 hr 20 mins


1 lb of of Chicken wings (traditional)

1/4 fresh cut Lemon

3 tbsp. Land Lakes unsalted butter

Mrs. Dash Lemon Pepper seasoning. Seasoned to taste

Garlic powder. Seasoned to taste


Preheat oven to about 400 degrees. On a flat baking sheet spray preference of oil before placing the thawed wings. Sprinkle softly with Mrs Dash Lemon Pepper and Garlic powder. Bake the wings for about 45 to 50 mins until wings are fully cooked and crispy as desired.

When the wings are done set out to cool.

Using a saute pan on low to medium melt the butter. When butter is fully melted, make sure the temperature is down to low, than squeeze the fresh cut lemon in. While doing this you can start adding more of the Mrs Dash Lemon Pepper to get the flavor you want. As the mix is warming, place the wings into the sauce pan and gently toss together. Toss to determine the amount of flavor you desire and turn off temperature. You can either leave them in sauce pan to serve, you can also place them back on baking sheet and bake for a little bit longer if you want them to be crisper. You can take them out into a separate bowl and put the sauce mix on the side for those who do not want too much of the sauce on the wings. Hope you enjoy!

Thank you Jammin 101.5 and Heather Cole!




Tailgate Chicken Skewers!

Tailgate Chicken Skewer

By Sean Rhoads  RedBird Chicken  American  Grilling

This is a quick and easy tailgating recipe that's a big hit for on the go fans. We just cooked a bunch at the Broncos vs. Vikings game on October 4th.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 18 servings

Ingredients for tailgating skewers

6 Red Bird Chicken Breasts

Dragon Sauce Marinade

Barbecue Sauce

wood skewer

aluminum foil

Directions for tailgating skewers

Cut chicken breast into thirds

Run skewer through the cut chicken strips lengthwise

Place in Marinade overnight


Preheat grill

place skewers on grill with aluminum foil over sticks

cook on each side for 4-5 minutes

take off grill and baste with barbecue sauce

Thank you Jammin 101.5 and Sean Rhoads!



BBQ Chicken Pizza

Thank you Erik Weeks for this incredible recipe!

My family loves this recipe. We also really use Red Bird Chicken. Didn't realize it until we saw it there in the freezer. Great stuff and delicious pizza.

  • Prep: 11 mins
  • Cook: 10 mins
  • Yields: Feeds a family of 4 with one extra slice left over.

Ingredients for BBQ Chicken Pizza

Pre-made dough from King Soopers

Famous Dave's Devil's Spit BBQ sauce

Red Onions

Minced Garlic





Directions for BBQ Chicken Pizza


Put small amount of Olive oil on pizza dough

use rolling pin to roll pizza dough onto pizza stone

sprinkle garlic salt and basil on pizza crust

put in preheated oven at 425 for 5 minutes- just to lightly toast


In a sauce pan at medium heat add butter

after butter melts add teaspoon of minced garlic

cut chicken breasts into cubes

add chicken breast cubes to butter garlic in frying pan

add light amount of bbq sauce after chicken browns

cook until the chicken is glazed looking


on pizza crust add toppings: chicken, sliced red onion, bacon crumbles, chicken, mozzarella cheese

stick into the oven for about 10 minutes or until cheese is melted golden

take pizza out and lightly add bbq sauce to taste

Thanks Jammin 101.5and Erik!



Chicken meatballs

Thank you Alia Ann for this delicious chicken meatball recipe!

lean and delcious meatballs using ground chicken

  • Prep: 20 mins

Ingredients for chicken meatball recipe

1.5 lb ground Red Bird Chicken

¼ tsp. thyme

¼ tsp. oregano

¼ tsp. rosemary

¼.tsp. marjoram

¼. tsp. sage

½. tsp. salt

1 medium onion

2 garlic cloves

2 tbsp. olive oil

1 egg

1 ½ cup bread crumbs

Directions for chicken meatball recipe

Preheat oven to 350 degrees.

Place tbsp. of olive oil on a baking sheet and set aside.

On low to medium heat add a tbsp. of olive oil to sauce pan and let warm up; chop up the medium onion and garlic and add to the oil and sauté until the onion is translucent.

Once the onion and garlic has cooled add to the bowl; add salt and spices to the bowl and mix.

Add egg and mix then add the bread crumbs and mix. Form into balls and place on baking sheet.

Place in the oven for 15-20 minutes. Let cool and serve.

Thanks Jammin 101.5 !




Watch this quick 30 second video for pointers on some yummy chicken wings!  It's football season!



Gluten Free Hobo Chicken Packets


 4Red Bird Farms boneless skinless, chicken breast halves

 1 pound peppered bacon

 3 medium potatoes, chopped

 3 medium carrots, peeled and chopped

 1 medium onion, chopped

 Garlic salt to taste

 1 cup butter

Makes: 4 servings


1. In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop

coarsely, and set aside.

2. On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots,

and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the

chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the

foil over the ingredients, and tightly seal.

3. Preheat an outdoor grill for medium-high heat.

4. Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink

and juices run clear