Westport Spice Chicken Recipes.

Dredge the chicken pieces in flour.

Heat the vegetable oil in an 8-quart soup pot over medium-high heat.

Brown the chicken pieces well on all sides, then remove and set aside.

Add 1 chopped onion, 1 chopped bell pepper, and the minced garlic to the pot. Cook until the onions are slightly browned.

Add the whole tomatoes, tomato paste, water, Burgundy wine, Antonio's Italian Spice Blend Seasoning, dried thyme, and dark brown sugar. Stir continuously over medium heat until the sauce has thickened.

Add the remaining chopped onions, chopped bell peppers, and mushrooms. Stir well.

Return the chicken pieces to the pot. Lower the heat and simmer uncovered for 45 minutes, or until the chicken is tender but not quite falling off the bones.

Place the chicken pieces and hot cooked pasta on individual serving plates. Spoon the sauce over the top and serve.

In a large bowl, blend together Dijon mustard, honey, lemon juice, and Sizzlin Sunset Cajun Spice Blend Seasoning.

Dip chicken breasts in the mustard sauce to coat, then arrange them on a platter.

Press dried bread crumbs onto each breast with your fingers, then refrigerate for 60 minutes.

Preheat your oven to 400 degrees F and line a baking dish with aluminum foil. Spray the foil with vegetable oil.

Arrange the chicken in the baking dish, spray oil over the chicken, and lightly sprinkle Sizzlin Sunset Cajun Spice Blend Seasoning over the tops.

Bake in the preheated oven for 30-40 minutes or until the chicken is cooked through and the bread crumbs are lightly browned and crispy.

Cook the Penne pasta according to the package directions, drain and set aside.

Season the chicken breast halves with 1 teaspoon of Prairie Fire Chipotle Pepper Blend.

Grill the chicken until cooked through.

Meanwhile, in a 2 quart saucepan over medium heat, add the cream of chicken soup, milk, and 4 teaspoons of Prairie Fire Chipotle Pepper Blend.

Stir until smooth and bring to a gentle boil. Lower heat and simmer for 10 minutes, stirring often to prevent sticking.

Heat the vegetable oil in a large nonstick skillet over medium-high heat.

Add the chopped red and green bell peppers, chopped red onion, garlic, and 1 teaspoon of Prairie Fire Chipotle Pepper Blend.

Cook the vegetables just until crisp-tender.

Add the cooked vegetables to the sauce and stir to combine. Cook for an additional 2 minutes.

To assemble the dish, arrange equal amounts of pasta on individual plates with a grilled chicken breast on the side.

Spoon the sauce over the top of the chicken and pasta.

Sprinkle additional Prairie Fire Chipotle Pepper Blend over top of the pasta for color and added flavor.

In a 3-quart saucepan, add diced tomatoes and Mesa Flats Chicken Enchilada Soup Mix. Stir until smooth.

Add the remaining ingredients: chicken broth, Mexicorn, and cooked chicken breast meat. Bring to a gentle boil, stirring often.

Lower the heat, cover, and let it simmer for 15 minutes, stirring occasionally.

If desired, serve the soup with a sprinkle of tortilla chips on top.

In a 3 quart saucepan, add cream of chicken soup and Mesa Flats Enchilada Spice Blend. Stir until smooth.

Add water, diced tomatoes, and green chiles into the mixture. Bring the mixture to a gentle boil over medium-high heat, then lower the heat and let it simmer for 5 minutes.

Arrange 2 flour tortillas at the bottom of a 9 x 13 inch baking dish.

Spread one-third of the chicken, enchilada sauce, and cheese evenly over the tortillas. Repeat this step twice.

Bake in a preheated oven at 350 degrees for 30 minutes, or until the edges are bubbly and the cheese is melted.

Arrange chicken in a small dish and squeeze lime juice over it.

Sprinkle 2 teaspoons of the Red River Fajita Spice Blend over the chicken.

While the chicken is marinating, prepare coals for the grill.

Lightly brush oil over the grill rack.

When the coals are white-hot, place the chicken, cut side up, on the grill rack and cook for 5 minutes.

Discard the marinade, flip the chicken over and cook for another 5 minutes or until no pinkness remains at the thickest part when checked with a knife.

Remove the chicken and cut into thin strips.

Place the vegetables into a lightly oiled grill basket and set the basket over the coals.

Cook the vegetables for 2 minutes, then toss.

Add the chicken strips, toss, and cook for an additional 2 minutes or until the vegetables are crisp-tender.

Sprinkle the remaining Red River Fajita Spice Blend over the top and serve on warmed platters.

In a small bowl, mix together the mayonnaise, grated cheese, and Gold Coast Garlic Shake until well combined.

Arrange the chicken breast halves in a greased 7x11 inch baking dish.

Spread the garlic mixture evenly over the chicken.

Bake in a preheated 375 degree oven for 45 minutes, or until the chicken is fully cooked and golden brown.

Preheat your oven to 350 degrees and prepare a 7x11 inch baking dish.

Trim the chicken breasts and place them in the baking dish.

Spread an equal amount of Dijon mustard over the tops of each chicken breast.

Sprinkle the Gold Coast Garlic Shake and Parmesan cheese evenly over the chicken breasts.

Bake the chicken in the preheated oven for about 30 minutes, or until the chicken is cooked through.

Position the chicken, skin-side up, in a baking dish. If desired, 4-6 ounce boneless skinless chicken breast halves can be used instead.

Combine the remaining ingredients in a bowl to create a marinade. Pour the marinade over the chicken.

Cover the dish with foil and let it sit for an hour to marinate at room temperature. If preparing in advance, the dish can be marinated overnight in the refrigerator.

Bake the chicken in a 350 degree oven for 45 minutes. If the chicken was refrigerated overnight, add an additional 15 minutes to the baking time.

After the initial baking time, remove the foil and bake the chicken for an additional 15 minutes.

Arrange chicken breasts on a metal cooking sheet, cut side down.

Spread ½ teaspoon, or more, Dijon mustard over each chicken breast and sprinkle Smokey Canyon Mesquite Grille Seasoning evenly over all sprinkle enough so mustard is barely visible.

Bake in a preheated 350 degree oven for 15 minutes or until chicken no longer pink in center when tested with a knife.

Remove from oven, sprinkle lightly again with Smokey Canyon Mesquite Grille Seasoning, or to taste.

For tender juicy chicken, stop cooking the chicken when no longer pink in center when tested with a knife at thickest part.

Heat oil in a 10 inch skillet over medium-high heat.

Add onion, cook until tender.

Remove from heat, stir in 1 can chopped green chiles, cream cheese, 1 tablespoon milk, 2 teaspoons Border Bandito's Salsa Spice Blend, stir until blended.

Add chicken, stir.

Spread chicken mixture equally over edge of each tortilla, roll up, place in 9 x 13 inch baking dish seam side down.

In a medium bowl, stir in soup, sour cream, milk, remaining Border Bandito's Salsa Spice Blend and green chiles.

Spoon sauce over top of enchiladas, cover dish with foil, bake in a 350 degree oven for 30 minutes or until heated through.

Remove foil, sprinkle with cheese, bake 5 minutes or until cheese is melted.

Heat oil in a 4 quart Dutch oven over medium-high heat.

Add chicken and cook until lightly browned on all sides.

Add onion and garlic, cook until tender.

Stir in chicken broth, Border Bandito's Salsa Spice Blend, salt, lime juice, corn and beans.

Bring mixture to a gentle boil, cover, lower heat and simmer 15 minutes, stirring occasionally.

Stir in cilantro and sour cream, cook 1 minute or until heated through, don’t boil.

Dredge chicken in flour.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned on all sides. Remove chicken and set aside.

Add onion (may need additional oil), bell peppers, and potatoes to the skillet. Cook for 2 minutes.

Add Garden Harvest Special Blend, chicken broth, and wine. Stir and bring to a gentle boil.

Cover, lower heat, and simmer for 5 minutes.

Stir in pasta and simmer for an additional 5 minutes or until pasta is tender.

Cook fettuccine according to package directions, then drain.

Heat oil in a large nonstick skillet over medium-high heat, brown chicken lightly on all sides, and set aside.

Blend milk and cornstarch in a small bowl, add to skillet along with cream, Parmesan cheese, and Special Blend, stirring.

Bring to a gentle boil, stirring until thickened.

Lower heat, add chicken to skillet, and cook for 5 minutes or until heated through.

Arrange chicken over fettuccine, and spoon sauce over all.