Village Garden® Dressing Catalina Chicken
Village Garden® Dressing Catalina Chicken
Directions
- Thaw chicken breasts overnight, drain excess liquid, then season with salt and pepper. Place in a shallow hotel pan.
- Mix together apricot jelly, Honey French dressing, dry onion soup mix, chicken broth, and lemon juice. Make sure to mix all the dry soup mix with liquid.
- Pour mixture over chicken breasts. Place thyme in between the chicken.
- Cover chicken with foil, bake chicken at 375 for 35 minutes, until internal temp reaches 165 degrees.
- Serve each chicken breast with ½ cup mashed potatoes and 3oz hot broccolini, pouring the sauce over the top.
Ingredients
- 12 ea Silver Source® 4oz Chicken Breasts
- 2 tsp Morton® Kosher salt
- 1 tsp Magellan® Black Pepper, ground
- 1 cup Carriage House® Apricot Jelly
- 1 cup Village Garden® Honey French Dressing
- 1/2 cup Knorr® Onion Soup Mix, dry
- 8 oz West Creek® Broth, Chicken
- 1/2 ea Peak Fresh Produce® Lemon(s), juiced
- 2 sprigs Peak Fresh Produce® Thyme, Fresh
- 6 cups West Creek® Deluxe Mashed Potatoes, hot
- 36 oz Mann’s® Broccolini, steamed and hot
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
