Best 6 Penzeys Tender Chicken Recipes

PENZEY'S TENDER CHICKEN

Steps:

• Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
• Heat on high and cover.
• When a simmer is reached, turn down to med-low.
• Shake pot so that chicken doesn't stick.
• Cook for 15 minutes, turning once.
• Cook pasta.
• Remove chicken to plates.
• Turn heat to high for 2- 3 minutes to reduce cooking liquid.
• Drain pasta and place on plates with chicken.
• Add other half of shallots to reduce liquid, and pour over plates.

PENZEY'S STICKY CHICKEN WINGS

Steps:

• Snap off the tips and disjoint wings.
• Lay them out on a cookie sheet.
• Sprinkle evenly with granulated garlic.
• Turn the Wings over and sprinkle the other side.
• Cover the tray and let the wings stand of 30 minutes in the fridge.
• Mix all the sauce ingredients together in a pan and cook over medium low heat until the mixture comes to a boil, stirring often.
• Once it comes to a boil, turn the burner off, remove from heat, and let the sauce sit.
• Put the cornstarch in a roomy bowl.
• In another bowl, add eggs and beat well.
• In a large skillet, heat 1 TB. of shortening or oil per batch.
• When the oil is hot to fry in, roll the wings in the cornstarch first and then dip in the egg mixture.
• Place in frying pan and fry until golden brown. Takes about five minutes.
• Remove from pan to a cookie sheet that has a lip on it, take sauce and spoon it over the wings.
• Bake at 350 degrees for about an hour.
• Halfway through baking, turn the wings and baste with the sauce in the pan. The sauce will thicken and start to caramelize.
• Remove wings from pan carefully.
• Serve as appetizers, or with rice.

PENZEYS CHICKEN CHILI

Steps:

• Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
• Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
• , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
• Start with less than you think you want, you can always add more.
• Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
• Taste and add extra spices as desired.
• Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.

PENZEY'S TENDER CHICKEN BREAST AND VEGGIES

Steps:

• Rinse chicken and pat dry; slice if desired.
• Season with pepper, garlic, ginger and salt.
• Heat 1 T olive oil over med-high heat in a large heavy pan.
• Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
• Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
• Return the pan to med-high heat and add remaining 1 T of olive oil.
• When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
• Divide the veggies between two plates (or more) with chicken and freshly cooked rice.

PENZEYS TANDOORI-STYLE GRILLED CHICKEN

Steps:

• Combine everything in a zip-lock bag and marinate in the refrigerator for 2-6 hours.
• Grill or cook in oven.
• If using oven; brown chicken in oven-proof pan and transfer pan to 350 degree Farenheit oven. Cook for 11-13 minutes.
• Enjoy!

TUSCAN CHICKEN BAKE - PENZEY'S

Steps:

• Preheat oven to 350 degrees. Place the chicken breasts in an ungreased 9x13 glass baking dish. Put the sliced onion and zucchini around the chicken. Sprinkle seasonings over the chicken and vegetables. Pour the tomato sauce and diced tomato over the top.
• Bake for 30-35 minutes or until the chicken is cooked through. Periodically baste the chicken with the pan juices so the tomato sauce doesn't dry out on top.
• Remove the chicken and vegetables to individual plates or a platter and toss either pasta or rice with the tomato sauce before serving.