University of Wisconsin Stout | Wisconsin's Polytechnic University

Yield: 10
Portion Size: 6 oz plus 2 oz sauce plus 2 oz sour cream

Ingredients:

1. Sprinkle Cajun seasoning on chicken breasts and place in refrigerator.  
2. Portion cilantro sour cream into 10 ramekins. Refrigerate.
3. To make black bean sauce, puree black beans with jalapeno, olive oil and chicken stock. Transfer to sauce pan and bring to boil. Simmer till it reaches sauce consistency. Season.

To Order/Portion:

1. Sauté chicken breast on flattop for 2 minutes/side. Place on sizzle platter and cook in convection oven for 8 minutes at 375 degrees F.  
2. Plate chicken on 2oz. sauce and serve with ramekin of sour cream. Garnish as needed.

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

1. Marinade chicken in Italian dressing for 45 minutes in refrigerator. Divide spinach into 10 bags.
2. To make sauce, sauté shallots in butter until light brown. Add Madeira, thyme, bay leaf, and reduce by 1/3. Squeeze garlic (discarding the shin and roots).
3. Add Demi-glace sauce and simmer for 30 minutes. Adjust seasonings. Thicken if necessary and strain. Hold for service.

To Order/Portion:

1. Bake chicken on sizzler platter in convection oven at 375 degrees F for 12 minutes
2. Sauté spinach in butter substitute. Do not overcook. Drain.
3. Place sauce on plate, spinach on sauce, chicken on spinach, a slice of (1 oz.) cheese/basil mixture on chicken. Garnish as needed.

Yield: 10
Portion Size: 1 oz

Ingredients:

Combine ingredients in a large bowl, whip with wire whip to get an emulsion (like salad dressing).

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Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

Pre-Preparation:

1. In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano.
2. Place chicken breasts in a ¼ in full hotel pan. Pour marinade over chicken, cover and refrigerate.
3. Remove chicken from marinade, place on sheet pan and put in reach through cooler. Reserve marinade for sauce. Do this at 5:00 p.m.
4. Pour marinade in sauce pan and thicken with cornstarch. Place in double boiler for service.

To Order/Portion:

1. Mark chicken on the char grill. Place on sizzle platter and cook in convection oven for 7-8 minutes at 375 degrees F. Mark pineapple rings on grill and set aside for garnish.
2. Plate chicken on 2oz. sauce and top with pineapple ring. Garnish as needed.

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

Note: For safety, sanitation and optimum quality, chicken should be defrosted in refrigerator and held at 35-40°F until preparation.

Pre-Preparation:

1. Clean chicken breasts, sprinkle and salt/pepper and referigerate.
2. Quarter artichokes. Refrigerate
3. For sauce, heat butter in saucepan. Add garlic, herbs and sauté for 2 seconds. Add flour and make brown roux. Add stock, white merlot and seasonings. Bring to boil and simmer for 30 minutes. Strain. Hold in pan until ready to serve.

To Order/Portion:

1. Add butter substitute on flat-top (about 1 Tbsp.). Sauté chicken on each side for 4-5 minutes or until internal temperature is 150°F.
2. Place 2 oz. sauce on plate. Place 1 chicken breast on top of sauce. Finish with 1 oz. artichokes.
3. Garnish as needed.

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

Pre-Preparation:

1. To make sauce, add 2 oz. butter in saucepan along with the olive oil. Add flour to make a blonde roux. Add Marsala wine, stock and browning agent and whip until a smooth consistency. Simmer 30 minutes. Finish with 1 oz. butter.
2. Flatten chicken breast and hold in cooler.

To Order/Portion:

1. Dredge chicken breast in seasoned flour.
2. Sauté chicken on flat-top (griddle) for 5 minutes per side.
3. Ladle 2 oz sauce on plate—place chicken on top.
4. Garnish as needed.

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

Simmer marinara sauce in saucepan. Add Kalamata olives and let simmer for 5 minutes. Add basil and season.  

To Order/Portion:

1. Sauté chicken breast on griddle for 2 minutes/side. Place on sizzle platter and cook in convection oven for 8 minutes at 375 degrees F.
2. Ladle 2 oz. sauce on plate. Place chicken on sauce. Garnish as needed.

Yield: 10
Portion Size: 8 oz plus 2 oz sauce

Ingredients:

Note: For safety, sanitation and optimum quality, turkey should be defrosted in refrigerator and held at 35-40?F until preparation.

Pre-Preparation:

1. Roast ballantine in Alto-Shaam—this will be done.)
2. To make coulis, toss peeled shallots in olive oil and brown sugar. Roast on sheet pan for 25 minutes at 400?F in conventional oven (baker’s oven) until soft.
3. Combine wine, vinegar, thyme and bayleaf. Reduce by 2/3 and strain.
4. Puree shallots—add stock, reduction and season. Thicken if necessary.

To Order/Portion:

1. Slice turkey ballantine (3 slices/portion).
2. Ladle 2 oz. sauce on plate. Place turkey on top.
3. Garnish as needed

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

1. Stuff chicken breast with fontina cheese and secure with spaghetti stick. Refrigerate.
2. To make sauce, heat butter in saucepan. Add oregano and garlic and sauté for 5 seconds. Add flour and make brown roux. Add wine, chicken stock, browning agent, and bring to boil. Simmer for 30 minutes. Strain into double boiler. Season.

To Order/Portion:

1. Dredge chicken in seasoned flour. Sauté chicken on flattop using butter substitute for 2 minutes per side. Finish in convection oven at 375 oF for 9 minutes.
2. Ladle 2 oz sauce on plate. Place chicken on top of sauce. Garnish as needed.