Recipes

From Our Table to Yours

“Chicken AGAIN?”

You won’t hear that from the kids – or anyone else – when you serve our mouth-watering recipes using Buddy’s Natural Chicken for quick, easy and oh-so-delicious dinners!

Ruby Lindeman – Buddy’s wife of 47 years – knows a thing or two about chicken, especially being married to a chicken man for so long. We’ve selected her best recipes for your family’s table – and she guarantees they’ll be a hit!

We’ve also come up with a few of our own, so take a look and enjoy. Whether you’re looking for quick dinner ideas, portable potlucks, savory sandwiches, or lunches for picnics or work, there’s something for everyone!

Roasted Chicken Tips

1. Wipe the bird inside and out with paper towels.
2. Season the bird heavily inside and out.
3. Place bird on a rack in a roasting pan.
4. Cover the breast generously with butter.
5. Roast the bird in a preheated 400°F oven for 18 minutes per 1 pound, plus an extra 18 minutes.
6. Baste with juices frequently.
7. Cover bird halfway through cooking to prevent overbrowning.

**Try inserting half an onion or lemon inside the cavity of bird before roasting to help keep it moist!
**Consider covering the breast with raw bacon slices during roasting for added flavor and moisture.

Chicken Tortilla Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapenos, finely diced (remove seeds for milder flavor)
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 4-5 chicken thighs, boneless and skinless
  • 1 lime, juiced
  • Salt and freshly ground black pepper to taste
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 cup tortilla chips, broken into bite-size pieces
  • 1 avocado, pitted, sliced
  • 1 cup shredded Monterrey cheese

Instructions

Heat oil in large skillet. Add the onions and cook for 2 minutes.
Once the onions have softened add the garlic and jalapenos and cook for 1 minute.
Pour the chicken broth and tomatoes into the pot and bring to a boil.
Once at a boil, lower heat to simmer and add chicken thighs. Cook the chicken for 20-25 minutes.
Once chicken is cooked remove from pot. When cool enough to handle, shred the thighs and set aside.
Add lime juice and fresh cilantro to the pot.
In a serving bowl add a mound of shredded chicken.
Ladle soup over chicken and top with tortilla chips, avocado slices, and cheese.

 

Italian Tomato Chicken

Ingredients

  • 4 small boneless, skinless chicken breasts (1 lb total)
  • ¼ cup Italian Salad Dressing
  • 2 slices bacon, chopped
  • 1 tsp dried basil leaves
  • 2 medium tomatoes, chopped
  • 2 tbsp grated parmesan cheese

Instructions

Marinate chicken in Italian dressing for at least one hour.
Cook bacon until crisp. Remove from skillet and drain on paper towels. Discard remaining grease.
Remove chicken from Italian dressing and cook on medium-high heat for 2 minutes per side.
Pour in remaining dressing into skillet and sprinkle with basil.
Cook on low heat 8-10 minutes or until chicken is 165°F, turning after 4 minutes.
Place chicken on serving platter, leaving dressing mixture in skillet.
Cover chicken with foil to keep warm.
Add tomatoes to skillet, cook on medium-high heat for 3 minutes, stirring occasionally.
Stir in bacon; spoon over chicken and top with cheese.

 

Chicken & Pasta Bake

Ingredients

  • 3 cups uncooked rotini pasta
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 coarsely chopped red or green bell pepper
  • 1 jar (24oz) spaghetti sauce
  • ¼ package (2 oz) cream cheese (cubed)
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese

Instructions

Heat oven to 375°F. Cook pasta as directed on package. Meanwhile, heat large nonstick skillet on medium high-heat. Cook chicken about 2 minutes, add peppers and cook about 3 minutes, stirring occasionally. Stir in spaghetti sauce; simmer 6-8 minutes, or until chicken and peppers are done and tender. Add cream cheese and stir until melted. Drain pasta and add to sauce. Toss to coat. Spoon half into 8-9 inch baking dish. Top with half of the mozzarella and parmesan. Then repeat layers. Bake for 20 minutes.

 

Butter Pecan Chicken

Summary: We love this recipe! It reminds us of all the pecan trees in Central Texas.

Ingredients

  • 1 cup flour
  • ¼ cup sesame seeds
  • 1 tbsp paprika
  • 1 ½ tsp salt
  • 1/8 tsp black pepper
  • 1 cup ground pecans
  • 1 cup buttermilk
  • 8 boneless, skinless chicken breasts (about 5 oz each)
  • 1/3 cup butter
  • ¼ cup pecans, coarsely chopped

Instructions

Preheat oven to 350°F.
Combine flour, sesame seeds, paprika, salt, pepper, and ground pecans. Mix together the egg and buttermilk. Dip the breasts in the egg mixture and then coat with the flour/pecan mixture. Melt butter in baking dish in oven. Place breasts in dish, turning over once to coat with butter.
Sprinkle with chopped pecans and back for 30 minutes. Don’t overcook.

Number of servings (yield): 8

Making Gravy

The juices from the roasting pan can be thickened to make savory gravy!
1. Remove the bird from the pan and pour off all but about 1 tbps of the fat.
2. Put the pan over low heat and sprinkle in 1 tbsp all-purpose flour and stir well.
3. Gradually whisk in 2 cups hot chicken stock or water.
4. Increase heat and bring to a boil.
5. Simmer, whisking, for 1-2 minutes.
6. Check seasoning and add as desired.

(Serves 6-8)