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Chihuahua Chicken

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Nutrition Facts

Serving Size: 13.1 oz
Amounts Per Serving
Calories 570
Calories from Fat 240
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Trans Fat 0g  
Cholesterol 185mg 62%
Sodium 1250mg 52%
Potassium 860mg 25%
Total Carbohydrate 35g 12%
Dietary Fiber 2g 8%
Sugars 7g  
Protein 47g  
 
Vitamin A 2% Vitamin C 20%
Calcium 20% 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: 8 Servings
Serving Size: 13.1 oz

Ingredients

Amount Ingredients
Spoon Bread:
2 cups Cream Style Corn, Canned
3/4 cup Milk
1/3 cup Vegetable Oil
2 each Eggs, Large, Slightly Beaten
1 tsp. Custom Culinary® Gold Label Ham Base
1 cup Cornmeal, Yellow
1/2 tsp. Baking Soda
1/2 cup Green Chilies, Canned, Chopped
1 1/2 cups Colby Jack Cheese, Shredded
Chicken:
8 each Chicken Breasts (6 oz.), Boneless, Skinless
1 1/2 cup Custom Culinary® Gold Label Latin-Style Citrus Chili Sauce
1/8 cup Cilantro, Fresh Chopped

Recommended Products: 9799 Gold Label Ham Base, 9667 Gold Label Latin-Style Citrus Chili Sauce

Directions

  1. In a medium mixing bowl, blend cream style corn, milk, oil , eggs and Gold Label Ham Base. Whisk thoroughly until fully blended.
  2. Add cornmeal and baking soda, stir well.
  3. In an 8” Teflon coated sauté pan, pour half batter.
  4. Add chopped green chilies and half the cheese.
  5. Pour remaining batter on top and sprinkle with remaining cheese.
  6. Bake uncovered in 375°F oven for 30-40 minutes.
  7. In a medium mixing bowl, toss and completely coat chicken breast with 1/2 cup Gold Label Latin Style Citrus Sauce. For best flavor, cover and marinate 1-2 hours in the refrigerator.
  8. Grill marinated chicken until cooked through.
  9. To Serve: Place 1/8th of the spoon bread on each plate topped with grilled, sliced chicken breast. Drizzle each portion with 1 oz. Gold Label Latin Style Citrus Chili Sauce. Top with fresh chopped cilantro.
Recipe By


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



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