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Ethnic Cuisines

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Chicken Breast Stuffed with Pesto and Brie

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Nutrition Facts

Serving Size: 10 oz (Stuffed Chicken & 2 oz Sauce)
Amounts Per Serving
Calories 550
Calories from Fat 330
% Daily Value*
Total Fat 37g 57%
Saturated Fat 13g 65%
Trans Fat 0g  
Cholesterol 130mg 43%
Sodium 580mg 24%
Potassium 770mg 20%
Total Carbohydrate 16g 5%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 39g  
Vitamin A 4% Vitamin C 15%
Calcium 15% 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: 10 Servings
Serving Size: 10 oz


Amount Ingredients
2 cups Basil, Fresh, Tightly Packed
1/2 cup Olive Oil, Extra Virgin
2 cloves Garlic
1/4 cup Pinenuts, Toasted
1/4 cup Parmesan Cheese, Fresh, Grated
3 Tbsp. Sun Dried Tomato Paste
10 (4-oz. each) Chicken Breasts, Skinless, Boneless, Butterflied
20 Spinach Leaves, Fresh
10 oz. Brie Cheese
1/2 cup Canola Oil
1 cup Flour, All Purpose
to taste Salt
to taste Pepper
Mushroom Cream Sauce:
1 3/4 cup Custom Culinary® Whisk & Serve® White Sauce Mix, Prepared
2 Tbsp. Canola Oil
1 lb. Mushrooms (Morels, Porcini or Chanterelles), Fresh, Diced Small
2 each Shallots, Minced
1/4 cup Sherry, Brandy or Marsala

Recommended Product: 1294 Whisk & Serve® White Sauce Mix


  1. Add basil and 1/4 cup of olive oil to blender. Purée until well blended. Add garlic, pinenuts, parmesan cheese and tomato paste, mix until well blended. Add a steady stream of remaining 1/4 cup of olive oil until a smooth paste is formed.
  2. Cut a pocket into each chicken breast and spread 2 tsp. of pesto into each pocket. Cover with spinach leaves. Top with 2 oz. of Brie cheese. Fold top of pocket of each chicken breast to enclose the pesto, spinach leaves, and brie cheese. Refrigerate.
  3. Prepare Whisk & Serve® White Sauce Mix according to package directions. Keep warm.
  4. Add 2 Tbsp. of canola oil to hot pan and sear mushrooms. Add shallots and cook one to two minutes until shallots are soft. Deglaze pan with Sherry, Brandy or Marsala. Cook until liquid has evaporated. Add mushroom mixture to prepared white sauce.
  5. For service, place 1/2 cup of canola oil in hot sauté pan. Lightly coat chicken roulades with flour and brown on all sides. Remove to a hotel pan. Place in a 350°F oven and roast until done, approximately five minutes. Serve with Mushroom Cream Sauce.
Recipe By


Asian noodle bowls combine elements of rustic simplicity with complex, rich flavors—making this culinary category one of the most exciting to hit American menus in recent years. Rooted in traditional street fare, such dishes as Vietnamese pho, Malaysian laksa and Japanese ramen are considered essential comfort food by millions. And as American patrons become more familiar with these dishes, the nuances of technique and flavor from various cities and regions can add excitement to your menu. Take ramen, for example. The miso ramen of Sapporo, Japan is traditionally topped with sweet corn, butter, bean sprouts, pork and garlic; in Fukuoka, you’ll find thin noodles, crushed garlic, pickled ginger, sesame and mustard greens in a piping hot bowl of pork bone tonkotsu broth. Whether you choose to take on an authentic recipe or simply use a classic dish as inspiration for a brand-new build, the key to a memorable noodle bowl is ingredient quality. Aromatic broths, fresh herbs and vegetables, well-seasoned proteins and toothsome noodles deliver the textures, colors and tastes that come together in a feast for the senses.

Take your guests on a culinary tour of Asia with a trio of delicious noodle bowl recipes!

Watch our demo video

Whether you’re striving for authenticity or looking to put your own spin on a fusion dish, noodle bowls present a world of culinary possibility. Take a look at our latest menu ideas and recipes.

  RECIPES featuring Custom Culinary®  branded products

Vietnamese-Style Pho Broth Bowl

Passport Global Flavors™ by Custom Culinary® Beef Pho Broth delivers rich taste and aroma to this traditional noodle soup. View recipe


Sriracha Lime Ramen Bowl

Put a spicy, tangy twist on ramen with the addition of our Master’s Touch® Sriracha Lime Flavor Concentrate. View recipe


Japanese Soba Noodle Bowl

Gold Label Wasabi Ginger Ponzu Sauce brings just enough heat to stir-fried vegetables, chicken and buckwheat noodles in this tasty dish. View recipe


Tom Yum Veggie Noodle Soup

The perfect option for vegetarian guests, featuring Passport Global Flavors™ by Custom Culinary® Thai Style Vegetable Broth. View recipe


Traditional Tonkotsu Ramen

Passport Global Flavors™ by Custom Culinary® Tonkotsu Ramen Pork Broth serves as the authentic foundation to this on-trend soup. View recipe


  MENU INSPIRATION featuring Custom Culinary®  proprietary products

Bibim Naengmyeon

This dish features a savory chilled broth made from Custom Culinary® Korean Soybean Soup Concentrate, loaded with sweet potato noodles, chili paste, thinly sliced brisket, button mushrooms, pickled radish and spring onion.


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Complex flavors come alive in a broth made with Custom Culinary® Roasted Garlic Black Bean Sauce, layered with chili noodles, scallions, radishes, mushrooms and seared pork belly, topped with fried garlic and chili strands.


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Thick rice noodles are served in a fiery curry broth made with Custom Culinary® Coconut and Tamarind Sambal, topped with shrimp, bamboo shoots, scallions, red onion, cilantro and lemongrass.


Our unique products help you create distinctive, richly flavored soup broths and noodle dishes without the time or labor required for scratch cooking.  



  • Korean Soybean Soup Concentrate
  • Green Onion Sesame Chimichurri
  • Roasted Garlic Black Bean Sauce
  • Thai Basil Chili Chutney
  • Coconut and Tamarind Sambal

*Products are customized; please contact your Custom Culinary® representative for more information. 


Here are some of the upcoming industry events where you’ll find our team. Please reach out to your Custom Culinary® representative if you’d like to set up a meeting at one of the following conferences:


Chain Operators EXchange (COEX) / Las Vegas, Nevada / March 18-20

Market Vision Spring Purchasing Conference / Palm Desert, California / March 19-21

FSMA Innovation Escape / Dallas, Texas / April 17-18


If you haven’t already, be sure to download our latest white paper: “6 Steps for Insight-Driven Menu Innovation". Download here. Learn how to set up a profitable made-to-order noodle bar in your operation with our “Raising the Bar” guide. Download the PDF here.


Jim Harvey dives into the global evolution of bowl meals with a closer look at the noodle, rice and broth bowls hitting today’s menus. Read the blog post>> 



FlavorIQ® from Custom Culinary® is a revolutionary approach to product development. Our four-step process delivers fast, intelligent menu innovations to meet your needs. Click here to learn more about Custom Culinary® and FlavorIQ®.

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