- -  C  H  I  C  K  E  N    F  I  L  L  E  T   - -
  

Chicken A La Heartline  
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      2 sprigs parsley, minced           2 tbsp. minced onion
      1 clove garlic, minced             2 tbsp. butter
      6 tbsp. flour                      1 1/2 cups stock
      1 1/2 cups cream                   3/4 tsp. sea salt
      2 pimentos, chopped                1 green pepper, chopped
      3/4 cup mushroom pieces            2 pkgs. Heartline Chicken Fillet

Reconstitute Heartline according to directions. Retain 1 1/2 cups water for
stock. Add parsley, onion, and garlic to butter, cook 3-4 min. without browning.
Add flour, stock & cream. Cook 20 min. Season, add pimentos, green pepper,
mushrooms, & chicken. Let simmer 3 min. Serve at once on hot biscuits or
rice. (serves 8 to 10)



Heartline Chicken Cacciatori  
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      1 pkg. Heartline Chicken Fillet    1 bell pepper, chopped
      1 large onion, chopped             1 can tomato sauce, 15 oz.
      1 clove garlic, minced             olive oil
      1 tsp. sea salt                    1 tsp. oregano leaves
      1/4 tsp. thyme                     1/2 tsp. red pepper(optional)
      1/2 tsp. black pepper(optional)    1/2 cup mushroom pieces

Reconstitute Heartline according to directions. Saute the bell pepper and
onions in olive oil (1/2"). Drain most of the oil from the skillet. Add
chicken. Pour tomato sauce, seasonings, and mushrooms over the chicken.
Simmer until onions and peppers are soft. (serves 3 to 4)



Heartline Zesty Chicken Oregano  
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      1 pkg. Heartline Chicken Fillet    1/2 cup olive oil
      1/4 cup lemon juice                2 tsp. oregano leaves
      1 clove garlic, minced             lemon slices

Reconstitute Heartline according to directions. Place Chicken in ungreased
oblong pan, 13" x 9" x 2". Mix remaining ingredients except lemon slices;
pour over chicken. Cook uncovered in 350 degree oven, spooning oil mixture
over chicken occasionally, 30 min. Garnish with lemon wedges.(serves 3 to 4)



Heartline Sweet & Sour Chicken  
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      2 tbsp. sesame oil                 1 stalk broccoli(6 oz.)
      1 large onion, diced (6 oz.)       1 small red pepper, diced (4 oz.)
      1 tsp. grated ginger               4 oz. Heartline Chicken
      5 stalks chopped green onions      1 cup pineapple, diced
      1 lrg. pineapple, halved/hollow    1/2 cup sweet & sour sauce
      1/2 tsp. hoysun sauce(optional)    

In a 5 quart saucepan bring 8 oz. water to a rapid boil. Add Heartline
Chicken to water and let boil for 7 min. Retain 1/2 cup of remaining water
(to use in place of stock). Heat sesame oil in a wok or skillet over
med-high heat. Stir fry onion, broccoli and peppers until the color brightens.
Add green onions, hoysun sauce(optional), ginger(optional) and 1/2 cup of
retained water. Stir in the Heartline. Cover & cook 3-4 min. Stir in the
pineapple chunks and 1/2 cup sweet & sour sauce. Stir until heated through
or slightly thickened. Place mixture in pineapple shell and bake for 10 min.
Center pineapple on serving platter. Garnish platter wiht leaves, flowers, or
sliced vegetables.(serves 4)


 


Heartline Chicken Salad  
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      1 pkg. Heartline Chicken Fillet (or its "fines")    diced onions
      diced celery                                        pickel relish
      Mayo, (or mayo substitute)         

Reconstitute Heartline according to directions.  Cool reconstituted Chicken
Fillet. Chop or put through food grinder or food processor (not necessary
if you're using the "fines").  Add diced onions, diced celery, pickle
relish and mayo to taste. Suggestions: Serve on crackers,
sandwiches or salad.   




Heartline Chicken Fillet in Sauce  
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      1 pkg. Heartline Chicken Fillet    Cream sauce or other preferred sauce

Reconstitute Heartline according to directions. Add preferred sauce to
reconstituted Chicken Fillet and simmer 5 minutes more.(We use Mayacamas
White Onion Cream Sauce for demos. Also delicious in curry sauce.)



Heartline Sizzling Fajitas  
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      1 pkg. Heartline Chicken Fillet    2 tsp. cumin
      1 medium size onion, diced         2 yellow peppers, in julienne strips
      2 cloves garlic, minced            6 roma tomatoes, diced
      1 tsp. oregano                     1 tsp. basil
      1 tsp. chili powder

Reconstitute Heartline according to directions. Saute onions, garlic, basil,
oregano, cumin, and chili powder in 3 tbsp. water in a non-stick pan until
the onions are clear. Pour the chicken with any remaining liquid into the
pan along with the peppers. (Add more water if necessary.) Saute 5 - 7 min.
until peppers begin to get tender. Add tomatoes. Simmer for 5 minutes then
serve with warm tortillas.

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