Product Catalog

Disjointed Wings Packaging
Disjointed Wings
Mustard Dipping Sauce
Serves 4

Ingredients

  • 1 cup prepared yellow mustard
  • 1/3 cup pineapple juice
  • 1 teaspoon cumin
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon diced jalapeno
  • 1/4 cup mayonnaise, optional

Instructions

  1. In a small bowl, combine all of the ingredients and mix well. Add mayonnaise for a milder taste, if desired. Cover and refrigerate for at least 12 hours. Sauce can be made up to two weeks in advance.
  2. Bake or grill wings according to package directions. Serve with dipping sauce.
Recipe
Leg Quarters Packaging
Leg Quarters
Breaded, Stuffed Italian Chicken
Serves 4

Ingredients

  • 4 George’s Chicken Leg Quarters, thawed, rinsed and patted dry
  • 3 Tablespoons olive oil, divided
  • 1 1/2 cups marinara sauce
  • 1 cup seasoned Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • Salt and pepper to taste
  • 10 oz. frozen spinach, thawed, squeezed dry
  • 4 large pieces roasted red pepper, patted dry
  • 1 cup shredded part skim mozzarella, divided

Instructions

  1. Preheat oven to 375ºF. Coat the bottom of a baking dish with 1 tablespoon of olive oil and 1 cup of marinara sauce.
  2. Combine breadcrumbs and grated cheese on a large plate and beat eggs in a pie plate or baking dish.
  3. Lay leg quarters flat, skin-side down, on a work surface and season with salt and pepper. For each leg quarter, layer ¼ of the spinach, 1 piece of roasted red pepper and 2 tablespoons of shredded mozzarella. Bring sides up and fold over stuffing, edges slightly overlapping, and seal with skewers or toothpicks.
  4. Dip each leg in egg wash and then roll in breadcrumb mixture.
  5. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Place each leg seam-side down in skillet and cook, turning until all sides are lightly browned. Transfer browned legs to prepared baking dish.
  6. Cover baking dish with foil and bake for 45 minutes. Remove from oven, uncover, top with remaining sauce and mozzarella and bake 15-25 minutes more, until cheese is melted and bubbling. Let sit for 5 minutes before serving.
Recipe
Jumbo Wings Packaging
Jumbo Wings
Taco Chicken Wings
Serves 10

Ingredients

  • 5 pounds George’s Jumbo Chicken Wings, thawed
  • 2 (1.75 oz.) envelopes taco seasoning
  • 1 (10-oz.) can enchilada sauce
  • 1 tablespoon tomato paste
  • 2 tablespoons lime juice
  • Non-stick cooking spray
  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Combine the taco seasoning, enchilada sauce, tomato paste and lime juice in a medium bowl. Place wings in large baking dish, pour sauce over wings and turn to coat well. Cover and marinate in refrigerator for at least 1 hour.
  2. Preheat oven to 400ºF. Line 4 baking sheets with foil and lightly coat with non-stick cooking spray.
  3. Arrange wings in one layer on prepared baking sheets. Do not crowd them.
  4. Bake 40-45 minutes, turning once halfway through. Serve with sour cream and cilantro.
Recipe
Chicken Tenderloins Packaging
Chicken Tenderloins
Chicken Skewers with Peanut Dipping Sauce
Serves 12

Ingredients

  • 2 pounds George’s Chicken Tenderloins, thawed, rinsed and patted dry
  • Non-stick cooking spray
  • 24 (6-inch) bamboo skewers
  • Marinade:
  • 1/4 cup soy sauce
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red-pepper flakes
  • Peanut Sauce:
  • 1/2 cup hot water
  • 3/4 cup creamy peanut butter
  • 2 teaspoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 1/4 cup green onions, rinsed and sliced

Instructions

  1. Cut tenderloins in half lengthwise to make long strips. Set aside.
  2. In a medium glass bowl, combine all marinade ingredients, stir and pour into a re-sealable plastic bag. Add chicken strips to the marinade, seal and turn the bag over to coat well. Refrigerate for 1 hour.
  3. Preheat oven to 350ºF. Line a baking sheet with foil and lightly coat with non-stick cooking spray.
  4. Combine peanut sauce ingredients in a bowl and whisk until smooth. Cover and set aside.
  5. Thread marinated chicken tenderloin strips loosely onto wooden skewers and transfer to prepared baking sheet.
  6. Bake, turning once, until browned and cooked through, about 12-15 minutes. Transfer to a serving plate. Top peanut sauce with green onions, and serve alongside the chicken skewers.
Recipe
Boneless, Skinless Chicken Breasts Packaging
Boneless, Skinless Chicken Breasts
Southwest Chipotle Marinated Grilled Chicken
Serves 4

Ingredients

  • 4 George’s Chicken Boneless, Skinless Chicken Breasts, thawed
  • 2 teaspoons minced garlic
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons tomato paste
  • 1/2 cup buttermilk
  • 3 tablespoons vegetable oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • Salt and pepper, to taste

Instructions

  1. Combine all ingredients except chicken breasts in a small bowl.
  2. Pour mixture over chicken and cover. Marinate in refrigerator for at least 3 hours, up to one day.
  3. Grill chicken over medium-high heat for 7-10 minutes on each side, or until no longer pink in the center.
Recipe
Thighs & Drumsticks Packaging
Thighs & Drumsticks
Slow-Roasted Chicken with Garlic and Herbs
Serves 4

Ingredients

  • 8 pieces (about 2 pounds) George’s Chicken Drumsticks and Thighs, thawed, rinsed and patted dry
  • Non-stick cooking spray
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter, divided
  • 12 cloves garlic, peeled
  • 8 sprigs thyme
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chicken broth or white wine
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 325ºF. Lightly coat a 9” x 13” baking dish with non-stick cooking spray.
  2. Combine flour, salt and pepper in a pie plate or large dish. Coat chicken with seasoned flour, and pat lightly to remove excess. Set aside.
  3. Heat vegetable oil and 2 tablespoons butter in a large skillet over medium- high heat. In two batches, arrange leg pieces, skin side down, in skillet. Cook until golden brown on both sides, about 10–12 minutes. Transfer to prepared baking dish.
  4. Add garlic, thyme, parsley and chicken broth or wine to baking dish. Cover with foil and bake 20 minutes. Uncover baking dish, spoon pan juices over chicken, and bake 25-30 minutes more, until cooked through.
  5. Transfer chicken to a platter and let sit for 10 minutes, loosely covered with foil.
  6. While chicken is resting, pour garlic, herbs and drippings into a small saucepan over medium heat. Add 2 tablespoons butter and stir until butter browns, about 1-2 minutes. Add fresh lemon juice to sauce, pour over chicken and serve.
Recipe
B-52 Bomber Wings Packaging
B-52 Bomber Wings
Bomber Wings with Garlic Yogurt Lime Dipping Sauce

Ingredients

  • 1 cup Greek yogurt
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. In a small bowl, combine all of the ingredients and mix well. Cover and refrigerate for at least 12 hours. Sauce can be made up to two weeks in advance.
  2. Bake or fry B-52 Bomber Wings according to package directions. Serve with prepared dipping sauce.
    Variations: You may substitute lemon juice for lime juice. The sauce can also be made with sour cream instead of yogurt.
Recipe
Boneless, Skinless Leg Meat Packaging
Boneless, Skinless Leg Meat
Chicken Chili
Serves 6

Ingredients

  • 2 pounds George’s Chicken Boneless, Skinless Leg Meat, thawed
  • 1 (15 ounce) can dark red kidney beans, not drained
  • 1 (15 ounce) can pinto beans, not drained
  • 1 (15 ounce) can black beans, not drained
  • 2 small onions, peeled and cut into large dice
  • 1 bell pepper, seeds and membrane removed, coarsely chopped
  • 1 (6 ounce) can tomato paste
  • 1/3 cup brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream

Instructions

  1. Place leg meat into a 5-quart pot over medium-high heat. Add remaining ingredients, except corn, cheese and sour cream. Stir to combine.
  2. Bring to a boil, reduce heat to low, cover and simmer 2 hours.
  3. Remove chili from heat, and stir in corn.
  4. Transfer chicken to a large bowl, and shred with 2 forks. Stir shredded chicken back into chili and transfer to a large serving bowl.
  5. Sprinkle shredded cheddar cheese over chili. Serve with sour cream, warm, crusty bread and your favorite toppings, such as cilantro, sliced black olives and jalapenos.
Recipe