Best Penzeys Tender Chicken Recipes

PENZEY'S TENDER CHICKEN

Penzey's Tender Chicken image

Make and share this Penzey's Tender Chicken recipe from Food.com.

Provided by Carianne

Categories Chicken

Time 22m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts
4 ounces wide egg noodles
1/2 cup white wine
1/2 cup water
1 tablespoon dried shallots
1/2 teaspoon French tarragon
6 fennel seeds
2 teaspoons virgin olive oil
salt and pepper

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.

Nutrition Facts : Calories 438.8, Fat 8.5, SaturatedFat 1.7, Cholesterol 116.3, Sodium 93.2, Carbohydrate 42.5, Fiber 1.9, Sugar 1.6, Protein 35.4

PENZEY'S TENDER CHICKEN BREAST AND VEGGIES

Penzey's Tender Chicken Breast and Veggies image

This uses Penzey's Raspberry Enlightment sauce. It's a great sauce that adds a lot of flavor to cooked meals. The cooking time was a little longer since the chicken breasts were so large. I think I would slice them into strips before cooking next time, to distribute the flavors more evenly. We sliced the 2 breasts up and it was enough for 5 of us. You could use any combination of vegetables with this. We used zucchini, mushrooms and spring onions. Yum!

Provided by WI Cheesehead

Categories One Dish Meal

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts (sliced if preferred)
1 bell pepper, cut into bite-sized pieces (your choice)
1 small red onion, minced (or sliced and separated)
6 ounces mushrooms, sliced
2 tablespoons olive oil, divided
2 tablespoons raspberry sauce, divided
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
2 teaspoons soy sauce, divided

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 CHICKEN CHILI

Penzeys Chicken Chili image

If I had to eat one recipe for the rest of my life, this one would be it. Naturally, since its a Penzeys recipe it is best with penzeys spices.

Provided by Lou6566

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts
2 tablespoons vegetable oil (I used olive oil)
1/2 cup onion, chopped
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 (15 ounce) can tomatoes, diced
1 (15 ounce) can tomato sauce (I only used 1 8 oz. can)
2 tablespoons ancho chilies (You can use regular chili powder, but not as good)
2 -4 tablespoons fresh cilantro leaves (I used 2 tsp.dried)
1/2 teaspoon cocoa powder (optonal,, doesn't make a difference)
1/2 teaspoon salt
1/2 teaspoon sugar (I didn't use this)
1/4-1/2 teaspoon chipotle pepper (can substitute cayenne pepper,crushed red pepper)
1 -8 ounce fresh white mushroom, sliced ((I used an 8 oz. can)
1 (14 ounce) can pinto beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size) or 1 (14 ounce) can kidney beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size)
i added penzeys arizona dreaming seasoning, which added to the flavor

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.

Nutrition Facts : Calories 220.1, Fat 6.4, SaturatedFat 1, Cholesterol 25.2, Sodium 622, Carbohydrate 26.2, Fiber 8.4, Sugar 6.2, Protein 16.4

PENZEYS TANDOORI-STYLE GRILLED CHICKEN

Penzeys Tandoori-Style Grilled Chicken image

Make and share this Penzeys Tandoori-Style Grilled Chicken recipe from Food.com.

Provided by Dav59

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup plain yogurt
1/3 cup fresh lime juice
3 garlic cloves, minced
2 -3 teaspoons lime zest
1 tablespoon fresh ginger, minced
2 teaspoons salt
1 1/2 teaspoons sweet Hungarian paprika
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
6 boneless skinless chicken breasts

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!