Recipes

 

Our chicken can go above and beyond the suggested meal on the box! There are many ways to use our chicken. Here are some recipes for you to try tonight!

 

 

Caesar Chicken Taco

Ingredients

  • ​2 Pinty's Crispy Chicken Breasts
  • 1 Pouch of Pinty's Caesar Sauce
  • 1/2 tbsp of Mango Relish per taco
  • 4 Taco Shells
  • 1 cup of shredded Romaine Lettuce
  • 1/2 cup of shaved Parmesan Cheese
  • 4 Strips of bacon

Instructions

Cook Pinty's Premium Crispy Chicken Breasts as directed on the package. In a mixing bowl, combine shredded romaine lettuce with caesar dressing. Place mixture in taco shell. Top with sliced chicken breasts, and bacon. Repeat with remaining shells. Garnish with mango relish and cheese. Serves 2.

Chicken & Bean Burritos

Ingredients

  • 2 Mediterranean Style Chicken Breasts
  • 1 cup of Condensed Cheddar Cheese Soup
  • 1 can of Black or Pinto Beans (drained)
  • 1 tbsp Garlic Powder
  • 1 tbsp Chili Powder
  • 8-10 inch flour tortillas warmed

Instructions

Thaw Pinty’s Mediterranean Chicken Breasts and slice. In a large pot, stir the soup, garlic powder, chili powder,beans and chicken together. Put about 1/2 cup of the blended mixture down the center of each tortilla. Wrap the tortilla around the filling. Repeat with remaining tortillas. Serves 4.

Thaw Pinty’s Mediterranean Chicken Breasts and slice. 
In a large pot, stir the soup, garlic powder, chili powder,
beans and chicken together. Put about 1/2 cup of the 
blended mixture down the center of each tortilla.
 
Wrap the tortilla around the filling. Repeat with remaining
tortillas. Serves 4.

Bistro Chicken Salad

Ingredients

  • 2 Mediterranean Style Chicken Breasts
  • 1 cup of Ranch salad dressing
  • 1/2  cup of dried Cranberries
  • 1 large Granny Smith apple chopped
  • 1 cup of chopped Celery

Instructions

Thaw Pinty's Mediterranean style chicken breasts and slice. Combine all ingredients, cover and store in refrigerator until ready to serve. 

 

Marinara Asian Chicken Spring Rolls

Ingredients

  • ​2 Pinty's Crispy Chicken Breasts
  • 1 Pouch of Pinty's Marinara Sauce
  • 1 pouch of Pinty's Parmesan Cheese
  • 5-6 cups of shredded Bok Choy
  • 2 large grated carrots
  • 1 tsp of Fresh Basil
  • 1 Red & 1 Yellow bell pepper sliced
  • 1 package soaked of Vermicelli noodles
  • 1 package of Spring roll or egg roll wrappers
  • 1 egg white

Instructions

Cook Pinty’s Premium Crispy Chicken Breasts as directed and slice. Soak vermicelli rice noodles in hot water until soft, drain and let cool. In a mixing bowl place shredded napa or bok choy, carrots, sliced chicken, basil, bell peppers  and Pinty’s Parmesan cheese. Once noodles are cooked roughly chop them and add to mixture. Mix well and refrigerate for 30 mins. Separate 1 egg, use only the egg white and set aside.Place wrapper on dry cutting board. Place 1/4 cup of the chicken mixture at the bottom portion of wrapper. Fold the wrapper over the mixture then pull back wrapper to make sure it’s tight. Fold in the sides and continue to roll up. Brush the final end of wrapper with egg white to seal. Refrigerate for 1hr. Bake in oven at 375°F for 10-12 minutes or until golden brown. If you have a deep fryer, fry at 350°F for 5-6 minutes. Serve with a bowl of marinara for dipping! Serves 4.

Buffalo Chicken Quesadilla

Ingredients

  • 4 Pinty's Crispy Chicken Breasts
  • 1 Pinty's Hot Sauce Pouch
  • 1 cup shredded Monterey Jack Cheese
  • 1 chopped Roasted Red Pepper
  • 1.4 cup Black Bean Corn Relish
  • 2 tbsp chopped Green Onion
  • 1 pouch of Pinty's Blue Cheese 
  • 8 Flour Tortillas
  • 1 tbsp Canola Oil

Instructions

Cook Pinty's Premium Crispy Chicken Breasts as directed. In a large non-stick frying pan, add 1/2 tsp of canola oil on medium heat. Place tortilla in pan: sprinkle half the tortilla with monterey jack cheese. Top with peppers, green onions, black bean corn relish and sliced pre-cooked Pinty's chicken breasts. Drizzle chicken with hot sauce and top with more cheese. Fold over the tortilla and gently press down. Cook for 4-5 minutes. Flip and continue cooking for another 5-7 minutes or until cheese is melted and tortilla is golden brown. Repeat with remaining tortillas. Cut into triangles and serve with Pinty's blue cheese sauce. Serves 4.

Buffalo Chicken Poutine

Ingredients

  • 2-3 Pinty's Crispy Chicken Breasts
  • 1 pouch of Pinty's Hot Sauce Pouch
  • 1 pouch of Blue Cheese Pouch
  • 1 can of instant gravy
  • 3 tbsp of Blue Cheese
  • 2 tbsp chopped Green Onions
  • 1 serving of French Fries

Instructions

Cook Pinty’s Premium Crispy Chicken Breast and french fries as directed. In a pot heat gravy and bring to a light simmer for 5 minutes. Add the blue cheese pouch into gravy & whisk until fully incorporated. Dice the Pinty's Premium Crispy Chicken Breasts. Place french fries in desired serving dish. Top with crumbled blue cheese and diced chicken. Pour blue cheese infused gravy over french fries. Garnish with a drizzle of hot sauce and chopped green onion. Serves 2.