Project Description
Ingredients
For the meatballs:
- 1 pound extra lean Miller Poultry ground chicken breast
- ½ cup panko bread crumbs
- 1 egg
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- ¼ cup chopped parsley
- 1 teaspoon salt
- ½ teaspoon pepper
For the soup:
- olive oil
- 1 cup diced white onion
- 1 cup sliced carrot
- 1 cup diced celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups water
- 1 cup dry orzo pasta
- 4 cups swiss chard, roughly chopped
- 3 tablespoons grated parmesan cheese
- salt & pepper to taste
- 1 tablespoon lemon juice
Cook Time: 30 min
Cooking Instructions
- Mix together the ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a bowl with your hands. Form into 1-inch meatballs (You will end up with around 15-20 total).
- In a separate large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs for 5 minutes total, making sure to move them around so all sides become golden brown. Remove from the pot and set aside.
- In the same pot, heat another tablespoon of olive oil and sauté the onion, carrot, celery and garlic until tender, about 3-4 minutes, stirring.
- Add the chicken broth and water to the pot, cover and turn to high heat. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, or until the orzo is tender.
- Lastly, add the Swiss chard, and cook for 2-3 minutes until the chard has wilted, then add the Parmesan cheese and lemon juice. Enjoy!
Ingredients
For the meatballs:
- 1 pound extra lean Miller Poultry ground chicken breast
- ½ cup panko bread crumbs
- 1 egg
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- ¼ cup chopped parsley
- 1 teaspoon salt
- ½ teaspoon pepper
For the soup:
- olive oil
- 1 cup diced white onion
- 1 cup sliced carrot
- 1 cup diced celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups water
- 1 cup dry orzo pasta
- 4 cups swiss chard, roughly chopped
- 3 tablespoons grated parmesan cheese
- salt & pepper to taste
- 1 tablespoon lemon juice
Cook Time: 30 min
Cooking Instructions
- Mix together the ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a bowl with your hands. Form into 1-inch meatballs (You will end up with around 15-20 total).
- In a separate large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs for 5 minutes total, making sure to move them around so all sides become golden brown. Remove from the pot and set aside.
- In the same pot, heat another tablespoon of olive oil and sauté the onion, carrot, celery and garlic until tender, about 3-4 minutes, stirring.
- Add the chicken broth and water to the pot, cover and turn to high heat. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, or until the orzo is tender.
- Lastly, add the Swiss chard, and cook for 2-3 minutes until the chard has wilted, then add the Parmesan cheese and lemon juice. Enjoy!
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Chicken Pieces Description |
Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
---|---|---|
Bone-In Leg Quarters Thighs Breast/Split Breast |
170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
Boneless Thighs Breast/Split Breast Tender Strips |
165°F | 10-15 minutes 15-20 minutes 10 minutes |
Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs |
180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Bone-In Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 170ºF
- Leg quarters – 15-20 minutes per pound
- Thighs – 15-20 minutes per pound
- Breast/Split Breast – 20-25 minutes per pound
Boneless Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 165ºF
- Thighs – 10-15 minutes per pound
- Breast/Split Breast – 15-20 minutes per pound
- Tender Strips – 10 minutes per pound
Whole Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 180ºF
- Fryer/Boiler 3-4 lbs – 1.5 hours per pound
- Roaster 5-7 lbs – 1.5-2.25 hours per pound