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Low Country Chicken with Cajun Hollandaise Sauce

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Nutrition Facts

Serving Size: 7.3 oz Chicken & 1 1/2 oz. Sauce (207 g )
Amounts Per Serving
Calories 360
Calories from Fat 220
% Daily Value*
Total Fat 24g 37%
Saturated Fat 7g 35%
Trans Fat 0g  
Cholesterol 125mg 42%
Sodium 710mg 30%
Potassium 560mg 15%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 1g  
Protein 32g  
 
Vitamin A 0% Vitamin C 15%
Calcium 4% Iron 4 %
*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: 35 Servings
Serving Size: 7.3 oz

Ingredients

Amount Ingredients
Chicken:
1 qt. Olive Oil
1 1/2 cups Water
1/2 cup Custom Culinary® Gold Label Savory Roasted® Chicken Base
4 oz. Garlic, Minced
1/4 cup Black Pepper, Ground
1/4 cup Red Pepper Sauce
2 tsp. Red Pepper, Ground
35 5 oz. pieces Chicken Breasts, Boneless, Skinless
Cajun Hollandaise Sauce:
1 1/2 cups Red Peppers, Roasted or Pimentos
1 Tbsp. Jalapeno Peppers
1/4 cup Water, Hot
1 qt. Custom Culinary® Gold Label Hollandaise Sauce
1 Tbsp. Red Pepper Sauce

Recommended Products: 9105 Gold Label Savory Roasted® Chicken Base, 9661 Gold Label Hollandaise Sauce

Directions

  1. In a mixing bowl, combine olive oil, water, Gold Label Savory Roasted® Chicken Base, garlic, black pepper, red pepper sauce and red pepper, mixing well with a wire whisk.
  2. Add chicken to a large mixing bowl or 4" hotel pan. Pour over marinade, tossing chicken until evenly coated. Marinate 3-4 hours. Grill or broil chicken over medium heat 15-17 minutes until evenly browned.
  3. In a food processor or blender, purée roasted red pepper or pimentos, jalapenos and hot water until smooth. Set aside.
  4. In a 4 quart sauce pot, combine Gold Label Hollandaise Sauce, red pepper sauce and puréed mixture. Heat to a gentle boil, stirring frequently.
  5. Serve 1 1/2 oz. sauce over cooked chicken breast.

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