Entrée - Poultry

Chicken Stir Fry

Servings: 4

Ingredients

• 1 Tbsp. vegetable oil, A3640
• 1 Tbsp. sesame oil, 15515
• 2 lbs. SilverBrook boneless, skinless chicken breast, cut into 1/2-inch pieces, 19418
• 1 bunch Markon broccoli, cut into florets, 78330
• 1 package Markon shiitake mushrooms, 77114
• 2 to 3 Markon carrots, thinly sliced, 70480
• 1 red bell pepper, chopped, 75337
• 1 C. Markon onion, diced, 77112
• 8 oz. sliced water chestnuts, drained, 31632
• 1 C. Katy’s Kitchen chicken broth, 22340
• 1/4 cup hoisin sauce
• 1 Tbsp. soy sauce, 20496
• 1 tsp. Culinary Secrets ground ginger, 24054
• 2 Tbsp. cornstarch

Preparation method

1. In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned.
2. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.
3. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and corn starch.
4. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens.
5. Serve over hot, cooked rice noodles or couscous.

Swiss Fondue with Chicken & Vegetable Dippers

Yield: 6 to 8 servings
 

Ingredients

Chicken
 

• 1 lb. SilverBrook Boneless, Skinless Chicken Breast, cut into 1-inch chunks - RFS Item 35778
• Salt and pepper to taste

Fondue

• 1/4 cup SilverBrook Grade AA Salted Butter, RFS Item 73400
• 1 clove garlic, minced
• 2 Tbsp. all-purpose flour
• 3/4 cup milk
• 1 Tbsp. Worcestershire sauce
• 1 tsp. Culinary Secrets Ground Mustard Seed, RFS Item 24078
• 1/4 tsp. hot pepper sauce, or more to taste
• 1/2 cup white wine or non-alcoholic wine
• 12 oz. Cobblestone Market Grade A Premium
• Swiss Cheese, shredded - RFS Item 70156

Accompaniments

• Bread cubes, broccoli florets, blanched asparagus

Directions

1. Thread chicken onto metal or bambook skewers. Season with salt and pepper.
2. Broil chicken until cooked through - about 3 minutes per side.
3. Meanwhile, melt butter in fondue pot or medium saucepan over medium heat. Add garlic and cook two minutes. Add flour and cook one minute whisking constantly.
4. Whisk in milk, Worcestershire sauce, dry mustard and hot pepper sauce; let simmer one minute. Add wine and bring to a simmer.
5. Reduce heat to low and gradually add cheese, whisking until melted and smooth. Keep warm over a low flame.

BBQ Chicken Pizza

Ingredients

1-14" Pizza Crust
Such as Rich's 14" Parbaked Raised Edge Pizza Crust RFS Item 62482
4 oz. BBQ Sauce
2 oz. Prairie Creek Packing Fully Cooked Bacon Topping
        RFS Item C6148
2 oz. Markon Ready-Set-Serve Red Onions, whole ring sliced
        RFS Item 75620
4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat)
        RFS Item 61972
8 oz. Villa Frizzoni Feather Shredded Mozzarella
        RFS Item 61676

Directions

1. Spread BBQ sauce evenly over pizza crust. Top with 1/2 of mozzarella cheese.
2. Layer chicken, bacon and onions over cheese. Top with remaining mozzrella cheese.
3. Bake until cheese is golden brown and bubbly. Cut and serve immediately.

*Beef and pork work with this recipe too!

Buffalo Chicken Pizza

Ingredients

1-14" Pizza Crust
Such as Rich's 14" Parbaked Raised Edge Pizza Crust - RFS Item 62482
2 oz. hot sauce
2 oz. SilverBrook Grade AA Unsalted Butter
        RFS Item 73410
4 oz. SilverBrook 1/2" Fully Cooked Diced Chicken (White Meat)
        RFS Item 61972
7 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
        RFS Item 61676
1 oz. Cobblestone Market Fancy Shredded Cheddar Cheese
        RFS Item 76432
3 oz. San Pablo Jalapeno Slices (optional)
        RFS Item 15128

Directions

1. Mix butter and hot sauce thoroughly and spread on pizza crust.
2. Scatter chicken on pizza shell. Top with mozzarella cheese, then cheddar cheese.
3. Bake until cheese is golden brown and bubbly. Cut and serve immediately.

*Jalapeno slices can either be put on the pizza before baking or served on the side.

Chicken Cacciatore Pizza

Ingredients

1-14" Pizza Crust
Such as Rich's 14" Parbaked Raised Edge Pizza Crust - RFS Item 62482
6-8 oz. Bountiful Harvest Pizza Sauce w/Basil (from concentrate)
           RFS Item 12084
4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat)
        RFS Item 61972
4 oz. roasted peppers and onions
2 tsp. Culinary Secrets Italian Seasoning
         RFS Item 24290
8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
        RFS Item 61676

Directions

1. Spread pizza sauce evenly over pizza crust. Sprinkle with Italian seasoning.
2. Layer cooked chicken, onions and peppers on pizza crust. Spread mozzarella cheese evenly over the top.
3. Bake until cheese is golden brown and bubbly. Cut and serve immediately.

Hot Thai Chicken Pizza

Ingredients

1-14" Pizza Crust
Such as Rich's 14" Parbaked Raised Edge Pizza Crust - RFS Item 62482
7 oz. Bountiful Harvest Oriental Vegetable Blend
        RFS Item 61468
4 oz. SilverBrook Fully Cooked Diced Chicken (White Meat)
        RFS Item 61972
2 tsp. San Pablo Ancho Chili Seasoning
         RFS Item 25786
3 oz. szechwan sauce
8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
        RFS Item 61676

Directions

1. Spread 1/2 of mozzarella cheese over the pizza crust.
2. Thoroughly blend vegetables with Szechwan sauce and layer on top of cheese.
3. Top with cooked chicken and remaining mozzarella cheese.
4. Sprinkle with chili seasoning and bake until cheese is golden brown and bubbly. Cut and serve immediately.

Tex-Mex Turkey Casserole

Ingredients

Step 1
2 oz. vegetable oil
16 oz. Markon Ready-Set-Serve 3/8" Diced Onion
          RFS Item 77112
1 oz. garlic, chopped
4 lbs. lean ground turkey
5 oz. San Pablo Taco Meat Mix
        RFS Item 28252
32 oz. Katy's Kitchen Chicken Broth, No MSG
          RFS Item 22340
4 oz. all-purpose flour
12 oz. Bountiful Harvest Fancy Tomato Paste
          RFS Item 12054
20 oz. Bountiful Harvest Fancy Whole Kernel Corn
          RFS Item 10432
20 oz. San Pablo Unseasoned Black Beans, drained
          RFS Item 15168
8 oz. Villa Frizzoni Fancy California Sliced Ripe Olives
        RFS Item 31248

Step 2
19.5 oz. Bountiful Harvest Instant Mashed Potato Granules Complete w/Vitamin C
             RFS Item 31396
4 oz. San Pablo Stone Ground Yellow Corn Tortilla Chips, slightly crushed
        RFS Item 67612
8 oz. Cobblestone Market Fancy Shredded Cheddar Jack Cheese Blend
        RFS Item 70982

Directions

Step 1
1. Heat oil in large skillet.
2. Add onions and garlic, cook until onions are translucent.
3. Add the ground turkey and taco meat mix, stirring as it cooks while break the meat into crumbles. Cook the meat thoroughly.
4. Whisk together the stock and flour in a bowl.
5. Add the slurry and tomato paste to the cooked meat.
6. Bring to a boil and add the cut corn, black beans and olives. Simmer for 5 to 7 minutes, until heated through.
7. Transfer the filling to a 2" full hotel pan.

Step 2
1. Prepare the mashed potatoes according to package directions.
2. Spread evenly over the top of teh meat filling.
3. Sprinkle the mashed potatoes with the tortilla chips and cheese.
4. Place dish in a preheated 400 F convection oven for 5 to 7 minutes to brown the top and melt the cheese.

Yield: 26 servings (10.5 oz. each)

Chicken & Prosciutto Pasta Salad

Ingredients

20-5 oz. SilverBrook Boneless, Skinless Chicken Breast
             RFS Item 35774
10 lbs. Villa Frizzoni Farfalle, cooked and cooled
           RFS Item 28856
10 oz. Markon First Crop Jumbo Red Onion, 1/4" diced
          RFS Item 71337
20 oz. Prosciutto, 1/2" diced (or subsititute with bacon or panchetta)
2 1/2 lbs. green beans, blanched and cooled
1 1/4 lbs. roasted red peppers, julienned
5 oz. Villa Frizzoni Fancy Shredded Parmesan Cheese
        RFS Item 70946
1 1/4 quarts Culinary Secrets Royal Caesar Dressing
                   RFS Item 12434
20 fresh basil sprigs, whole

Directions

1. For one order, grill 5 oz. of chicken, cool and dice into 1/2" pieces.

2. In a medium sized mixing bowl, combine chicken with 8 oz. of pasta, 1/2 oz. of onion, 2 oz. of green beans, 1 oz. of roasted red peppers and 2 fl. oz of Culinary Secrets Royal Caesar Dressing.

3. Transfer mixture to chilled serving bowl and top with 1/4 oz. Parmesan cheese and 1 oz. of the diced Prosciutto. Garnish with fresh basil.

Yield: 20 servings

Buffalo Chicken Salad

Ingredients

3 lbs. Markon Ready-Set-Serve Insalata Blend
         RFS Item 79844
80 pcs. SilverBrook Golden Breaded Chicken Breast Tenders
           RFS Item 61886
1 1/4 quarts Buffalo Wing Sauce
1 1/4 lbs. cucumber, 1/4" diced
1 1/4 lbs. carrot, 1/4" diced
1 1/4 lbs. celery, 1/4" diced
1 1/4 lbs. tomato, 1/4" diced
1 1/4 lbs. Cobblestone Market Shredded Mild Cheddar Cheese
               RFS Item 71240
1/2 quarts Markon First Crop Clean & Trim Green Onion, sliced
                RFS Item 76206
1/4 quarts Culinary Secrets Thick n' Chunky Blue Cheese Dressing
                RFS Item 17290
As needed, EverFry Shortening
                 RFS Item 14772

Directions

1. Preheat deep fryer to 350 F. For one order, place 4 chicken tenders in the fryer basket and deep fry until golden brown and they reach an internal temperature of 165 F.

2. While chicken is cooking, line a chilled salad bowl with 4 oz. of mixed greens. Sprinkle 1 oz. of each cucumber, carrot, celery and tomato around perimeter of the greens.

3. Transfer cooked chicken tenders into a bowl and toss with 2 fl. oz. of Buffalo Wing Sauce. Remove chicken from sauce and place in a row on top of the mixed greens.

4. Finish by sprinkling 1 oz. of cheese over chicken and garnishing with 1 tsp. of green onion. Servie with 1 1/2 fl. oz. of Culinary Secrets Thick and Chunky Blue Cheese Dressing.

Twisted Macaroni & Cheese

Ingredients

3 lb. Villa Frizzoni Rotini Pasta, cooked al dente
        RFS Item 25490
6 lb. SilverBrook 1/2" Diced White Meat Chicken
        RFS Item 61972
2 cups roasted red peppers, diced 1/2"
1/4 cup fresh rosemary, chopped
salt and ground black pepper, to taste
2 quarts half-and-half
3 Tbsp. roasted garlic, chopped fine
8 cups San Pablo Queso Blanco, grated
           RFS Item 71926

3 cups coarse bread crumbs
1 cup melted butter

Directions

1. Preheat oven to 375 F.

2.Gently fold together the pasta, chicken, roasted peppers, rosemary, salt and pepper in a large mixing bowl.

3. Heat the half-and-half with the roasted garlic in a thick bottomed saucepan over medium heat. Add 6 cups of the grated cheese and mix well over low heat until smooth.

4. Add sauce to the bowl with pasta mixture, gently fold together until well blended.

5. Divide pasta mixture among 12 ovenproof bowls. Sprinkle with remaining cheese and the bread crumbs. Drizzle breadcrumbs with melted butter.

6. Bake in preheated oven for 15 minutes, until heated through.

Yield: 12 servings