There are three essential ingredients for a successful tailgating season — football, friends and food. Lucky for you, it's that time of year again; football games are abundant and friends are congregating and looking for the food. So what to serve? Chicken is always a tailgating favorite — from buckets of fried chicken to more imaginative dishes like Chicken Tortellini Salad with Basil Dressing, Cuban Chicken Sliders and Tuscan Chicken-Spinach Spread. With these great recipes and our tailgating tips, you're sure to be a winner with all your friends.
› Top Ten Tailgating Tips
› Chicken Tortellini Salad
› Cuban Chicken Sliders
› Tuscan Chicken-Spinach Spread
1. Plan a delicious menu featuring Pilgrim's Pride chicken and other foods that are easily transported.
2. Make a checklist of items to bring and assign friends responsibilities. Checklist should include:
a. Vehicle with tailgate (or table for food if a vehicle is not available)
b. Paper products (plates, napkins, towels, serving utensils, etc.)
c. Coolers with plenty of ice
d. Water and other cold beverages
e. Hand sanitizer or wet wipes to clean hands if water is not available during food preparation (also important for guests if serving hand-held foods).
f. Small first aid kit
g. Sunscreen
h. Insect repellent
i. Trash bags
3. Prepare food and pack in disposable containers when possible.
4. Use a well-insulated cooler to transport and store perishable foods. Make sure to keep hot foods HOT (140° to 160° F) and cold foods COLD (below 40° F).
5. Never allow perishable food to remain out more than two hours. Pack cold foods in several dishes so seconds can be kept in coolers until needed.
6. Avoid traffic. Arrive 3 to 4 hours early and stay 1 to 2 hours after game. Arriving early will help you find a good place to park, places near grassy areas or at the end of rows are best.
7. Dress in team colors and decorate your area with flags and banners so you can be easily spotted by friends.
8. Plan for food to be ready 1 1/2 hours before game time. This should be sufficient time to eat, clean up and get to the stadium.
9. If grilling, keep meat in cooler until time to be grilled. Chicken should be cooked until no longer pink inside and juices run clear when pierced with a fork. The internal temperature should reach 160° F on a meat thermometer for boneless chicken and 170° F for bone-in pieces. Never return cooked chicken to the platter which held the raw chicken.
10. Relax and have fun! Discuss game strategies and players with neighboring tailgaters. Throw the football. Share food and recipes with neighbors.
4 to 6 Servings
2 Pilgrim’s Pride boneless, skinless, split chicken breasts (about 1 pound)
1/4 cup chicken broth or water
1 package (12 ounces) cheese-filled tortellini
1 jar (4 1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1 small red onion, thinly sliced
Dressing
1/3 cup white wine vinegar
1/4 cup packed fresh basil
2 tablespoons sugar
1/4 teaspoon minced garlic
Salt and freshly ground pepper to taste
1/2 cup olive oil, extra virgin preferred
Lettuce leaves to serve (optional)
Directions:
Place chicken breasts in single layer in microwave-proof pie plate with thickest part of chicken at outer edge of dish. Add chicken broth, cover, and microcook on HIGH about 6 minutes or until chicken is no longer pink inside. Cool and cut into bite-size pieces. Place in large bowl and set aside.
Cook tortellini according to package instructions. Rinse under cold water to stop cooking and drain. Add to chicken with artichoke hearts and onion. Toss gently and set aside.
To make dressing, place vinegar, basil, sugar, garlic, salt, and pepper in food processor or blender and process until smooth. Add olive oil very slowly with machine running. Pour dressing over chicken mixture and toss gently to coat. Serve at room temperature or cover and refrigerate until ready to serve.
To serve, line salad bowl or serving plates with lettuce and spoon salad into center of bowl or onto plates.
Variation: Place chicken breasts in single layer in saucepan and add enough chicken broth and water to cover by 1/2 inch. Bring to a boil, reduce heat, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain, cut into bite-size pieces, and proceed as above.
Lisa Keys
Middlebury, CT
4 Servings
1 pound Pilgrim’s Pride boneless skinless split chicken breasts
1 link Spanish chorizo sausage, casing removed
1/4 cup soft bread crumbs
1/4 cup diced red bell pepper
1/4 cup chopped scallions (green onions), green tops included
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
12 small slices provolone cheese
12 small soft dinner rolls, split
1/4 cup honey mustard
12 dill pickle chips
Directions
Cut chicken into large chunks. Coarsely grind chicken in batches in food processor and transfer to mixing bowl. Add chorizo to processor and finely grind; add to chicken. Add bread crumbs, red bell pepper, scallions, salt, cumin and paprika to chicken mixture; stir until well blended. Divide chicken mixture into 12 equal portions; shape into 2 1/2 to 3-inch patties.
Place grill rack 4 to 6 inches from heat source and lightly coat with oil or cooking spray. Preheat grill to medium heat (350° F for gas grill). When hot, place chicken patties on grill and cook in closed grill 5 minutes. Turn patties and continue cooking 5 minutes in closed grill, or until internal temperature of patties is 160° F on meat thermometer. Top patties with cheese during last few minutes, cooking until melted. Place buns, cut side down, on outer edges of grill to toast lightly.
To serve, brush toasted buns with mustard, add chicken patties and top with one or two pickle chips. Makes 12 sliders.
Lisa Huff
Clive, IA
12 to 16 Servings
4 cups Pilgrim's Pride cooked chicken
1 tablespoon butter
1 cup chopped crimini or button mushrooms
2/3 cup white wine (chicken broth may be substituted)
2/3 cup chicken broth
1/4 teaspoon each salt and freshly ground black pepper
2 teaspoons Italian seasoning
2 containers (8 ounces each) roasted garlic-flavored cream cheese*
1 package (10 ounces) frozen chopped spinach, thawed, well-drained
2 cups (8 ounces) shredded Italian blend cheese, divided
1/2 cup grated Parmesan cheese
Crackers or crostini for serving
*Note: If roasted garlic-flavored cream cheese is unavailable, substitute chive and onion-flavored cream cheese or add 1 teaspoon roasted garlic per 8 ounces plain cream cheese.
Directions
Preheat oven to 350° F. Shred or finely chop cooked chicken; set aside.
Melt butter in large skillet and add mushrooms. Sauté over medium-high heat until just cooked, about 3 to 4 minutes. Add wine, broth, and seasonings. Continue to cook and stir until slightly reduced, about 5 minutes. Add cream cheese and stir until melted and thoroughly blended in. Add chicken, spinach and 1 cup of the Italian cheese; stir until blended. Pour chicken mixture into 9x9-inch baking dish. Sprinkle remaining 1 cup Italian cheese and then Parmesan evenly over top. Bake in preheated oven 25 to 30 minutes until hot and slightly browned. Serve hot with crackers or crostini.
Thank you for entering more than 1,100 recipes in our 21st annual contest. The entry period is now closed, and we will announce the winners in December. Best of Luck!
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As always, Pilgrim's Pride is proud to offer the finest, freshest chicken products on the market. We work tirelessly to ensure our products meet the toughest quality standards — those of your family. If you are ever unhappy with any of our products, please let us know by calling our customer relations line at 800-683-1968.
Thanks for your continued support and may the best team win!
Pilgrim’s Pride • 4845 US Hwy 271 North • Pittsburg, TX 75686
1-800-683-1968 • www.pilgrimspride.com • info@pilgrimspride.com