Heinz 57 Chicken Food

HEINZ 57 VINAIGRETTE

Steps:

• In a medium bowl, whisk together oil, Heinz 57®, Vinegar, Worcestershire Sauce and sugar. Season with salt and pepper to taste if desired. Stir in chives. Cover and allow to rest at room temperature for 30 to 60 minutes before serving. Serve with your favorite salad greens.
• TIP: If preferred, place all ingredients in leak-proof jar or container, and shake vigorously until well mixed.
• * TIP: If desired, substitute Lea & Perrins® Roasted Garlic Worcestershire Sauce with Lea & Perrins® Worcestershire Sauce.

HEINZ 57 SAUCE (COPYCAT)

Steps:

• Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
• Keep chilled.

HEINZ 57® COPYCAT

Steps:

• Whisk ketchup, Worcestershire sauce, mustard, lemon juice, and hot sauce together in a small bowl until smooth.

SIMPLE 3 STEP SLOW COOKER TANGY CHICKEN WITH HEINZ 57 SAUCE

Steps:

• Wash, and dry chicken quarters with paper towels and place in large slow cooker.
• In a large saucepan, combine butter, 57 sauce, and stewed tomatoes. Heat just until butter melts, and ingredients mix well. Pour over chicken.
• Cover aand cook on low for 5-6 hours.

HEINZ 57 CHICKEN

Steps:

• Mix together the Heinz 57 and the honey.
• Grill the chicken over medium heat for 4-6 minutes.
• Brush both sides with sauce mixture, turn over and grill for an additional 4-6 minutes or until the chicken is no longer pink.
• Use any extra sauce for dipping.

HEINZ 57 PEPPERS AND CHICKEN BAKE

Steps:

• Spray a 9 X 13 pan with Pam.
• Lay green pepper quarters with cup side up.
• Put diced celery in each pepper quarter.
• Sprinkle each quarter with thyme.
• In mixing bowl add Heinz 57 sauce, Worcestershire sauce, lemon juice, brown sugar and margarine. Mix well.You can heat and mix. I do to make sure the flavors mix.
• Place split baby peppers in between the green peppers.
• Place chicken pieces over each pepper quarter.
• Spoon sauce mixture over chicken pieces.
• Sprinkle paprika over chicken.
• Note: You may add 1/8 tsp cayenne pepper to the sauce mixture if you like it hot! This is optional!
• Cover or foil the top. Refrigerate or Bake at 400* for 40 minutes. Allow extra time if refrigerated about 10 more minutes.
• I have added the brown sugar because it gives a extra tangy sweetness to the dish and everyone raves about it. The baby peppers are sweet and add color and a little more flavor. You may use Splenda brown sugar blend if desired.
• Lift out with spatula to individual plates.

HEINZ 57 CHICKEN TURNOVERS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray. Sprinkle work surface with a pinch of flour or cornmeal to prevent dough from sticking if desired. Unroll dough onto work surface and cut into 4 pieces.
• In a small bowl, mix together Heinz 57® and spinach dip until smooth. Spread about 1/4 cup of Sauce mixture evenly on each piece of dough, leaving 1/2-in. around the edge. Arrange 1/2 cup of chicken and 2 Tbsp. of pepper onto one half of a dough piece. Gently fold dough over the filling to form a triangle shape. Seal the edges by crimping with fingertips or with a fork. Cut 1 or 2 slits on top of crust. Repeat with remaining dough pieces. Transfer turnovers to baking sheet and lightly coat with nonstick cooking spray.
• Bake for 12 to 15 minutes, or until golden brown. Serve immediately.
• TIP: If desired, add your favorite vegetables such as chopped tomatoes, sliced onions, roasted peppers or sliced mushrooms, to the filling.

57 ZESTY HONEY CHICKEN

Steps:

• Grill chicken until cooked through (12 to 15 minutes for breasts, 25 to 35 minutes for thighs)brushing with sauce the last 5 minutes.
• For sauce, combine 57 Sauce and remaining ingredients.
• Divide sauce in half. Brush chicken often with one half of sauce during last 5 minutes of cooking time.
• Serve chicken with remaining sauce for dipping. Makes about 1 1/2 cups of sauce.

57 SAUCE STEAK AND CHICKEN

Steps:

• Heat grill to medium heat.
• Mix first 2 ingredients until blended.
• Grill chicken and steaks 6 to 8 min. on each side or until chicken is done (165ºF) and steaks are cooked to medium doneness (160ºF), brushing with sauce mixture for the last 5 min.