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Wild Mushroom Chicken Sandwich

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Nutrition Facts

Serving Size: 9.9 oz
Amounts Per Serving
Calories 610
Calories from Fat 190
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 47%
Trans Fat 0g  
Cholesterol 160mg 53%
Sodium 1300mg 54%
Potassium 640mg 18%
Total Carbohydrate 41g 14%
Dietary Fiber 2g 8%
Sugars 5g  
Protein 62g  
 
Vitamin A 20% Vitamin C 15%
Calcium 25% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Sandwich
Serving Size: 9.9 oz

Ingredients

Amount Ingredients
5 oz. All Natural Boneless, Skinless Chicken Breast
1 tsp. Fresh Rosemary, Chopped Fine
1 tsp. Fresh Thyme Leaves, Chopped Fine
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
1 oz. Goat Cheese, Panko Breaded
1/2 oz. Micro Style Watercress Greens
1 oz. Custom Culinary® Gold Label Wild Mushroom Tapenade
1 ea. Telera Style, Toasted

Recommended Product: 9677 Gold Label Wild Mushroom Tapenade

Directions

  1. Preheat a flat top griddle to 350°F.
  2. Evenly coat the chicken breast on all sides with the chopped rosemary, thyme, sea salt and ground black pepper.
  3. Place the chicken on a preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times for even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  4. While the chicken is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  5. Just before the chicken is finished, quickly fry the Panko Coated Goat Cheese for 1-2 minutes until just golden. Careful to not overcook.
  6. To assemble the burger, place watercress greens on the bottom bun, top with the chicken breast.
  7. Add the Gold Label Wild Mushroom Tapenade, warm fried goat cheese and the top bun.

Chef's Tips

Substitute watercress with radish or chive greens.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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