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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.


Tomato & Basil Chicken

1 lb chicken tenders

1 Tbsp + 1 tsp (separated) Halladay’s Garlic Tomato Basil Dip & Seasoning Blend

½ cup flour

Salt and pepper, to taste

1 Tbsp butter

1 Tbsp olive oil

½ package cherry tomatoes, halved

3 Tbsp kalamata olives

3 Tbsp water

½ cup feta cheese, optional

Add 1 Tbsp Halladay’s Garlic Tomato Basil seasoning to flour; mix to combine. Pat chicken dry then season with salt and pepper. Dredge tenders in flour and seasoning mixture from step one.

Heat oil and butter in a large sauté pan over med-high heat; sauté chicken for 2 to 3 cinutes per side or until chicken reaches an internal temperature of 165°F. Remove chicken to a serving dish, set aside.

Add cherry tomatoes and olives to the same pan, sprinkle with remaining tsp of Halladay’s Garlic Tomato Basil seasoning. Add water and stir, cooking until tomatoes are slightly softened and blistered. Add a bit more water if needed as they cook.

Pour tomato and olive sauce over chicken. Sprinkle with feta, if desired. Serve and enjoy!

French Onion Mac and Cheese

French Onion Mac and Cheese

To Caramelize the onions:

3 large sweet onions sliced

2 Tbsp olive oil

1 Tbsp Halladays Harvest Barn Boursin Cheese Seasoning

For the Cheese Sauce:

4 Tbsp of all purpose flour

16 oz. of sharp cheddar cheese /grated

4 oz of shredded mozzarella

1 tsp of apple cider vinegar

pinch of coarse salt

pinch of black pepper

1 lb of pasta cooked according to directions

1 tablespoon of olive oil

For Crumb Topping
1 Tbsp. Harvest Barn Boursin Dip Mix
1 cup of breadcrumbs
1 Tbsp butter

Preheat the Oven to 350 degrees

In a heavy bottom skillet over med high head add the oil and sliced onions.
Allow to cook about 5 minutes. Add the bousin mix, stir and cook until carmelized
and golden brown.Put in a bowl and set aside.

To make the cheese sauce melt the butter and oil in the same skillet over med heat. Add the flour and cook 1 to 2 minutes. Add half the milk to the skillet and stir until the mixture thickens. Add the remaining milk and season with salt and pepper. Add the cheese and stir until all the cheese is well blended. Pour in the apple cider vinegar and fold
in the onions and cooked pasta.

Spoon the mac and cheese into a 4 qt. casserole dish.

To top with bread crumbs.
Melt the butter in a skillet. Add the bread crumbs and boursin blend. Toast the crumbs in the butter mixture until lightly browned. Spread on top of the macaroni mixture and bake uncovered for 30 minutes or until the top is golden brown and bubbly.

BLT Chicken

1 lb chicken tenders

½ cup chicken stock

1 Tbsp Halladay’s BLT Dip & Seasoning Blend

Salt & pepper to taste.

¼ cup flour

1 Tbsp olive oil

1 Tbsp butter

½ container cherry tomatoes, halved

½ cup heavy cream or non-fat Greek yogurt

3 slices bacon, crisply cooked and crumbled, optional

Add seasoning to chicken stock and set aside.

Pat chicken dry then season with salt & pepper. Dredge chicken in flour.

Heat olive oil and butter in a large sauté pan over med-high heat. Sauté chicken for 2 to 3 minutes per side. Add half of the seasoned stock from step one, cook an additional 2 minutes, flipping once. Remove chicken to a serving dish, set aside.

Add remaining seasoned stock and cherry tomatoes to pan. Cook until tomatoes are blistered and tender, adding a little more water as they cook if needed. Whisk in heavy cream or yogurt. Pour tomato and cream sauce over cooked chicken. Garnish with crumbled bacon, if desired.

Chicken Alfredo Dip

2 Tbsp. butter

2 Tbsp. Halladay's Classic Alfredo Seasoning

4 oz. cream cheese, softened

1/2 cup sour cream

1/4 cup mayo

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese

1 cup of shredded cooked chicken

Melt butter, add Seafood Alfredo blend to hydrate and let sit for at least 10 minutes. Combine melted butter mixture with softened cream cheese, sour cream and mayo. Fold in the chicken, mozzarella and Parmesan cheese. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Broil for an additional 2 to 3 minutes to brown, if desired. Garnish with chopped cherry tomatoes before serving, optional.