Poultry Recipes

Blackened Chicken Breast with Black Bean Sauce and Cilantro Sour Cream

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

Ingredients:

Chicken breasts, skinless, boneless, 6 oz
10 ea
Cajun seasoning
sprinkle
Cilantro sour cream
20 oz
Sauce  
Black beans, canned
24 oz
Jalapeno, whole
1 ea
Olive oil
1/4 cup
Chicken stock
1 cup
Salt and pepper
to taste

Pre-Preparation:
  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.
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Chicken Florentine with Basil Cheese & Roasted Garlic Sauce

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

Ingredients:

Chicken breast, 6 oz, b/s
10 ea
Spinach, fresh
2.5 bunches
Butter substitute
5 oz
Sauce  
Shallots, minced
2 oz
Butter 1 oz
Madeira wine
4 oz
Thyme, fresh
1 sprig
Bay leaf
1 ea
Garlic head, roasted
1 ea
Demi-glace sauce
1 quart
Salt and pepper
to taste
Basil cheese mixture
10 oz

Pre-Preparation:
  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.
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Chicken Marinade

Yield: 10
Portion Size: 1 oz

Ingredients:

Olive oil
10 oz
Garlic, chopped
4 oz
Basil, fresh and chopped
1 tsp
Oregano, fresh and chopped
1 tsp
Lemon juice
4 tsp
Salt and pepper
to taste

Pre-Preparation:

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

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Grilled Caribbean Chicken Breast

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

Ingredients:

Chicken breasts, skinless, boneless, 6 oz
10 ea
Marinade/Sauce  
Orange juice, fresh
3 cups
Orange zest
2 tsp
Fresh lime juice
2 tbsp
Olive oil
2 tbsp
Ginger root, fresh, minced
1 tbsp
Garlic clove
4
Hot pepper sauce
1 tbsp
Oregano, fresh
1 tsp
Cornstarch to thicken
Garnish
Pineapple rings
10 ea

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.
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Sautéed Chicken Breast with Artichokes & White Merlot Sauce

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

Ingredients:

Chicken breast, boneless, 6 oz ea
10
Butter substitute
5 oz
Salt 1 tsp
Black pepper, ground
2 tbsp
Sauce  
Butter 3 oz
Dill, dry
1 tsp
Garlic, minced
1 tbsp
Flour, A.P.
3 oz
White merlot
1/4 cup
Chicken stock
1 quart
Salt and pepper
to taste
Artichokes, canned
10 oz

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.

Sautéed Chicken Marsala

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

Ingredients:

Chicken breast, 6 oz ea, b/s
10
Flour A.P.
4 oz
Salt/fresh ground black pepper
sprinkle
Sauce  
Butter, unsalted
3 oz
Flour A.P.
3 oz
Olive oil
2 oz
Marsala wine, dry
12 oz
Chicken stock
1.5 pints
Browning agent
1 tbsp

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

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.
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Sautéed Chicken Breast with Fresh Basil and Kalamata Olive Marinara Sauce

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

Ingredients:

Chicken breasts, skinless, boneless, 6 oz
10 ea
Sauce  
Marinara sauce
24 oz
Kalamata olives, sliced
20 ea
Basil, fresh, chopped
2 tbsp
Pepper, black
sprinkle

Pre-Preparation:

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.

Smoked Turkey Ballantine with Pistachios & Roasted Shallot Coulis

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

Ingredients:

Turkey ballantine 8 oz each
10
Sauce  
Shallots - whole, peeled
12 oz
Olive oil
1 oz
Brown sugar
1 tbsp
Turkey stock
1 quart
Cabernet Sauvignon wine
1/2 cup
Balsamic vinegar
1 tsp
Thyme, sprig-fresh
1 ea
Bay leaf
1 ea
Pepper and salt
to taste

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
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Stuffed Chicken Breast with Fontina Cheese & Marsala Wine Sauce

 

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

Ingredients:

Chicken breast, 6 oz
10 ea
Fontina cheese, shredded
5 oz
Flour A.P.
1 cup
Salt and pepper
sprinkle
Sauce  
Butter 3 oz
Oregano, dry
1 tsp
Garlic, chopped
1 tbsp
Flour A.P.
3 oz
Marsala wine, dry
1.5 cups
Chicken stock
1.5 pints
Browning agent
1 tbsp

Pre-Preparation:
  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.