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Nutrition Facts

Serving Size: 11.1 oz
Amounts Per Serving
Calories 660
Calories from Fat 230
% Daily Value*
Total Fat 26g 40%
Saturated Fat 5g 26%
Trans Fat 0g  
Cholesterol 115mg 38%
Sodium 2170mg 90%
Potassium 550mg 16%
Total Carbohydrate 59g 20%
Dietary Fiber 4g 14%
Sugars 12g  
Protein 46g  
 
Vitamin A 80% Vitamin C 6%
Calcium 8% Iron 25 %
*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:
Serving Size:

Ingredients

Amount Ingredients
Pickled Vegetables
1/2 oz Sliced Radish
1/2 oz Jalapeno
2 oz. Shredded Carrots
1/4 cup White Wine Vinegar
1 Tbsp. Sugar
1 tsp Master’s Touch® Southwest Flavor Concentrate
1/4 cup Mayonnaise
Chicken Sandwich
4 oz. Chicken Breast, Boneless, Skinless
1 oz. Fermented Oyster Sauce
1/4 oz. Cilantro
1 tps Aged Pate
1 ea. 10-12" Sourdough French Baguette

Directions

  1. Pickled Vegetables Marinate Sliced Radish, Jalapeno, Shredded Carrots with White Wine Vinegar and Sugar.
  2. Southwest Aioli In a bowl, mix mayonnaise with Master’s Touch® Southwest Flavor Concentrate.
  3. Char grill chicken breast. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  4. When the chicken is cooked, warm the bread in the oven for 2-3 minutes, remove and slice open lengthwise.
  5. Slice the cooked warm chicken and toss with the oyster sauce to evenly coat.
  6. To Assemble the Sandwich: Evenly spread entire inside of the bread with the Southwest Aioli and pate. Place cooked chicken coated in the oyster sauce on the bottom side. Remove the pickled carrots from the marinate and top the chicken. Garnish with the cilantro, close sandwich and slice into to halves.

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