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Ethnic Cuisines

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Poached Chicken & Gravy with Crispy Rice Cake

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Nutrition Facts

Serving Size: 10.5 oz
Amounts Per Serving
Calories 490
Calories from Fat 200
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 160mg 53%
Sodium 1050mg 44%
Potassium 290mg 8%
Total Carbohydrate 35g 12%
Dietary Fiber 2g 8%
Sugars 6g  
Protein 36g  
Vitamin A 8% Vitamin C 10%
Calcium 6% Iron 15 %
*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: 12 Servings
Serving Size: 10.5 oz


Amount Ingredients
Rice Cake:
2 1/4 lbs. Long Grain & Wild Rice Blend, Cooked
2 Tbsp. Custom Culinary® Gold Label Savory Roasted Chicken Base
1 Tbsp. Lemon Zest
3 oz. Dried Tart Cherries or Cranberries
1/3 cup Parsley, Chopped
3 Whole Eggs, Beaten
3 oz. Panko Breadcrumbs
3 oz. Butter / Vegetable Oil Blend
12 -4 oz. Boneless, Skinless Chicken Breasts
3 Tbsp. Custom Culinary® Gold Label Savory Roasted Chicken Base
3 qts. Water
6 Rosemary Sprigs
2 1/4 oz. Custom Culinary® Pan Roast® Chicken Flavored Gravy Mix
3 cups Water, Warm
Carmelized Orange Peel and Ginger:
1/4 cup Orange Zest
2 tsp. Ginger, Grated
2 tsp. Sugar, Granulated
1/2 tsp. Water

Recommended Products: 9105 Gold Label Savory Roasted® Chicken Base, 1783 PanRoast® Chicken Flavored Gravy Mix


  1. Cook long grain rice in water and 2 Tbsp. of Gold Label Savory Roasted® Chicken Base following package instructions, omit salt. Chill. Set aside.
  2. Combine cooked rice, dried cherries, lemon zest, and parsley, mixing well. Add beaten eggs and bread crumbs, mixing well.
  3. Using a 1/2 cup measure form each rice cake. Heat butter and oil blend on a flat griddle over meduim high heat. Add rice cakes and brown evenly on both sides. Place rice cakes on a sheet pan. Hold in a warm oven until serving.
  4. In a large roasting pan, heat 3 qts. of water to boiling. Add 3 Tbsp. Gold Label Savory Roasted® Chicken Base and rosemary, mixing well. Heat to a gentle boil. Add chicken breasts. Return to a gentle boil for 12-15 minutes or until chicken breasts are fully cooked (165°F).
  5. In a 2 qt. sauce pot, combine warm water and PanRoast® Chicken Flavored Gravy Mix, mixing well. Heat to a gentle boil, stirring frequently. Gently boil 3-5 minutes, stirring frequently.
  6. In a small sauté pan, combine orange zest, ginger, sugar and water, mixing well. Heat to a gentle boil, sitrring frequently. Gently boil until water is evaporated and ingredients begin to carmelize. Remove from heat.
  7. Cut each chicken breast into long slices; fan meat onto a serving plate. Ladle 2 oz. of gravy over each serving of chicken. Add rice cake garnished with 1 tsp. of carmelized orange peel and ginger.

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