Chef Allen’s Fruity Roasted Chicken
Chestnut Hill Farms/Legend Produce
1 cup freshly cubed
1 cup freshly cubed mango
1 cup freshly cubed melon
1 tablespoon whole
2 garlic cloves, crushed
1 small onion, chopped
1 tablespoon kosher
1 3-pound chicken
1/2 teaspoon ground
2 tablespoons olive oil
Preheat oven to 400°F.
In a bowl, combine pineapple, mango, melon, cumin,
garlic, onion and 1 teaspoon salt.
Fill cavity of bird with fruit mix; reserve the remainder.
Plump the chicken together so the legs and wings are
set back toward the bird; tie the legs together. Season
with salt and pepper. Rub with olive oil.
Place chicken in a roasting pan and set in the oven,
then lower the heat to 350°F. Roast for 20 minutes,
then add the reserved fruit to the pan. Continue
roasting for another 30 minutes. Test with a skewer
for doneness; juices should run clear. Makes 4 servings.
Recipe courtesy of Chef Allen Susser.
Easy Chicken Piccata with
Sun-Dried Tomato Orzo
4 Kirkland Signature/
1 1/2 cups hot cooked orzo
1/2 cup chopped
1 tablespoon olive oil
1/4 cup chopped
1/2 cup chicken broth,
2 tablespoons lemon juice
2 tablespoons butter
1/4 cup chopped
Lemon slices, for garnish
Cook frozen chicken in a large skillet according to
While chicken is cooking, prepare orzo according to
In a separate skillet, sauté green onions in olive oil
over medium heat for 1 minute. Add sun-dried
tomato and 1/8-1/4 cup of the chicken broth. Add hot
cooked orzo, stirring to combine. Set aside and
When the chicken is done, remove and place on a
platter; cover and keep warm.
To the chicken skillet add 1/4 cup chicken broth,
lemon juice and capers; simmer for 2 minutes, stirring
and scraping the bottom of the pan. Add butter in
small amounts, stirring with each addition until
melted and well combined. Stir in parsley.
Spoon the broth mixture over the chicken. Serve
with the orzo and garnish with lemon slices.
Makes 4 servings.
Brands may vary by region; substitute a similar product.