Rotisserie Chicken recipes - WBRC FOX6 News - Birmingham, AL

Rotisserie Chicken recipes

Rosemary Chicken Salad

Serves 5                time 1o minutes



       3  cups  chopped roasted skinless, boneless chicken breasts (about 3/4 pound)

       1/3  cup  chopped green onions

       1/4  cup  chopped smoked almonds

       1/4  cup  plain fat-free yogurt

       1/4  cup  light mayonnaise

       1  teaspoon  chopped fresh rosemary

       1  teaspoon  Best Yet brand Dijon mustard

       1/8  teaspoon  salt

       1/8  teaspoon  freshly ground black pepper

       10  slices Bruno's Bakery whole-grain bread


Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Chicken and Strawberries over Mixed Greens

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)


       2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breasts)

       2  cups  quartered small strawberries (about 1 pint)

       1/3  cup  finely chopped celery

       1/3  cup  finely chopped red onion

       2  tablespoons  golden raisins

       1  tablespoon  sesame seeds, toasted

       1  tablespoon  chopped fresh or 1 teaspoon dried tarragon

       1  tablespoon  extra-virgin olive oil

       1  tablespoon  balsamic vinegar

       1/2  teaspoon  paprika

       1/8  teaspoon  salt

       1/8  teaspoon  black pepper

       4  cups  gourmet salad greens

PreparationCombine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.


Roasted Chicken and Summer Veggie Pizza



       1  teaspoon  olive oil

       1  red bell pepper, cut into 1/4-inch strips

       1/2  small red onion, thinly sliced

       1  cup  sliced mushrooms

       3/4  teaspoon  dried Italian seasoning

       1/4  teaspoon  salt

       4  garlic cloves, minced

       1  (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)

       1  cup  chopped skinless, boneless rotisserie chicken breast meat

       1  cup  (4 ounces) preshredded Best Yet brand mozzarella cheese

       3  plum tomatoes, cut into (1/4-inch-thick) slices

       Cooking spray

       3  tablespoons  finely chopped fresh flat-leaf parsley


Preheat oven to 375°.

Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add bell pepper, and onion; sauté 3 minutes .Reduce heat to medium. Add mushrooms, and cook 3 minutes, stirring frequently. Add Italian seasoning, salt, and garlic; cook 1 minute, stirring constantly. Remove from heat.

Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a 1/2-inch border. Arrange the chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese, and lightly coat with cooking spray. Bake at 375° for 25 minutes or until cheese is bubbly and tomatoes are softened. Sprinkle with parsley.


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