recipes continued on page 78 >>When you’re
shopping, pick an
evenly browned bird
that feels heavy
for its size. That extra
weight is moisture,
meaning you’ll get
juicier meat.- Chicken
Flautas
Wrap shredded
chicken in corn
or f lour tortillas
and panfry until
crisp. Serve
with sour cream,
salsa, and
fresh cilantro.
- Chicken
Carbonara
In a large bowl,
toss 1 lb. spaghetti
(cooked and still
hot), 4 beaten
eggs, grated
Parm, cooked
bacon, shredded
chicken,
and thawed
frozen peas.
3. Chicken
To a st i e
Build a sandwich
with buttered
bread, apricot
jam, shredded
chicken, cheddar,
and a sprinkle
of curry powder.
Cook in a skillet
like it’s a
grilled cheese.
4. Chicken
Fried Rice
Sauté shredded
chicken with
scallions, cooked
rice, soy sauce,
scrambled eggs,
thinly sliced bok
choy, and sambal
oelek. Top with
sliced scallions.
5. Chicken
Cubano
Build a sandwich
with a roll,
mustard, pickles,
sliced chicken,
ham, and Swiss
cheese. Place in
a greased skillet;
top with a heavy
skillet. Cook until
the cheese melts.
6. Chicken
Flatbread
Top store-bought
garlic naan
with sour cream,
sliced red
onions, shredded
chicken, and
cooked bacon.
Bake at 400°
until hot, about
5 minutes.
7. Buffalo
Chicken
Baked Potato
Toss shredded
chicken with
hot sauce. Top
a baked potato
with the chicken,
blue cheese, and
ranch dressing.
Garnish with
celery leaves.
It’s the ultimate supermarket shortcut. Here are 12 ways to make that bird even better.bust out of yourrotisserie chicken rut