Roasted Slicing Chicken From the Deli
(Family Features) Looking for a way to get out of the kitchen to enjoy warm weather activities with friends and family? Here's a secret for cooks looking for time-saving shortcuts that won't compromise the taste of homemade meals. Fully cooked, roasted chicken sliced to desired thickness at the deli counter can save hours of preparation time for dishes calling for roasted chicken as an ingredient. By substituting chicken that's already been slow-roasted and seasoned when bought sliced at the deli, meals can still have the homemade taste of roasted chicken even if the cook has spent the day at the beach, on the golf course or in the garden.
Deli slicing chicken is versatile, too. It can be sliced thick and then cut into pieces and tossed into a refreshing salad, or give a boost to a summery soup. Cut thin, deli slicing chicken goes gourmet when layered on soft slices of multigrain bread and combined with an assortment of fresh vegetables and spices.
Visit www.boarshead.com for more time-saving meal preparation tips.
Chicken Lettuce Wraps with Barbecue Dressing
Servings: 4 wraps
Light and satisfying, tangy and sweet - this recipe has it all. Juicy roast chicken topped with a sweet and mild barbecue sauce and wrapped up in tender butter lettuce leaves makes a quick lunch or a light supper - and it all comes together in just minutes.
- 2 cups Boar's Head EverRoast Oven Roasted Chicken Breast, julienned
- 4 large butter lettuce leaves
- 1 cup mixed cucumber and green onion strips
- 1/4 cup barbecue sauce
- 1 teaspoon lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon mix black and white sesame seeds
- Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds.
Chicken Gazpacho Sandwich
The pungent tastes of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple chicken sandwich into the perfect gourmet meal for a warm day or evening.
- 8 slices multi-grain bread
- 1 1/2 cups mayonnaise
- 1 small cucumber, sliced into thin rounds
- 1 cup grated carrots
- 1 teaspoon dried rosemary
- 1 tablespoon garlic powder
- 1/2 cup drained roasted red peppers, cut julienne style
- 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style
- 12 slices Boar's Head EverRoast Oven Roasted Chicken Breast
- Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve.
Pulled Chicken and Tomato-Vegetable Soup
Cut the cooking time for this flavorful soup by substituting deli slicing chicken for recipes calling for pre-cooked chicken. Make sure to use a quality chicken that is sliced fresh at the deli for a homemade chicken taste.
- 2 tablespoons olive oil
- 1/4 head cabbage, shredded
- 1 red onion, cut into a small dice
- 3 stalks celery, finely chopped
- 4 small Yukon Gold potatoes, cut into a 1/2-inch dice
- 2 large carrots, cut into
- 1-inch julienne strips
- 2 teaspoons dried oregano, 6 sprigs for garnish
- 2 14-ounce cans chicken broth
- 2 14-ounce cans fire-roasted tomatoes with liquid
- 1 pound (1/4 inch thick) slices Boar's Head EverRoast Oven Roasted Chicken Breast, cut in strips
- Add olive oil to large soup pot and heat at medium high until oil is hot. Add cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally. Add carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until vegetables are tender. Use your fingers to pull chicken into strips; add to soup. Serve in individual bowls garnished with an oregano stem.
Source: Boar's Head