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Crispy Mexican Chicken Cutlets

1 lb chicken tenders

¼ cup flour

2 eggs

1 Tbsp Halladay’s Garlic Chipotle Dip & Seasoning Blend

1 cup plain bread crumbs

½ cup cooking oil

½ cup shredded cheddar cheese

½ cup salsa

Sour cream, for garnish

Beat together the eggs with the Halladay’s Garlic Chipotle seasoning. Set aside. Add flour to a shallow dish. Add bread crumbs to a separate shallow dish.

Coat tenders first in the flour, then the seasoned egg mixture, then the bread crumbs.

Heat oil over medium high heat. Fry tenders in oil, approximately 3 to 4 minutes per side. Top the chicken with cheddar cheese, cover until cheese is melted. Top with salsa and a dab of sour cream if desired. Serve with salad or rice and beans.


Orange Chipotle Chicken Salad

Marinate Chicken In our Orange Chipotle Barbecue Sauce

1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. orange juice
1 cup barbecue sauce
1 to 2 Tbsp maple syrup, optional
Combine seasoning, juice, barbecue sauce and syrup; heat in small saucepan to combine flavors. Use sauce to marinate, grill and enjoy.

Serve grilled marinated chicken with salad greens base, orange slices and chickpeas.

½ cup olive oil
¼ cup vinegar
1 Tbsp orange juice
1 tsp Halladay’s Garlic Chipotle Seasoning

Chipotle Lime Shrimp Tacos

Chipotle Lime Shrimp Tacos

1 lb. large, uncooked shrimp

1/3 cup olive oil

2 limes

1 1/2 Tbsp. Halladay's Garlic Chipotle Dip and Seasoning Blend

Grilling skewers

Corn or flour soft taco shells

Desired toppings such as salsa, cilantro, shredded cabbage, sliced radishes, etc.

Prepare shrimp according to directions on packet. Remove tails. Serve in taco shells with toppings.
Stove-top directions: prepare according to directions on packet, disregarding grilling skewers. Remove tails.

Chipotle Lime Sauce

Chipotle Lime Sauce

1 bunch cilantro or 2 Tbsp. cilantro paste

4 cloves garlic

1/4 cup olive oil

1/2 cup honey or corn syrup

2 Tbsp. Halladay's Garlic Chipotle Seasoning

2 limes, juiced

Combine all ingredients in blender; mix on low speed until well combined. Great compliment for chicken, pork and beef, or use as a salad dressing. Yields about 1 ½ cups.

Lemon & Spinach Artichoke Chicken

Lemon & Spinach Artichoke Chicken

1 lb chicken tenders

¼ cup white wine

¼ cup chicken stock

1 Tbsp Halladay’s Lemon Spinach Dip & Seasoning Blend

Salt & pepper, to taste

½ cup flour

1 Tbsp butter

1 Tbsp olive oil

1 lemon, thinly sliced

1 package fresh spinach

Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.

Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.

Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.

Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.

Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!