Redefining In-Flight Catering

Red Bird Farms Stuffed Chicken Breast


Using local ingredients is important to everyone on our team. Local ingredients provide a level of freshness and taste not otherwise possible. Here in Denver, we use vegetarian-fed, cage-free, antibiotic-free chicken from Red Bird Farms. To keep the spirit of this recipe, we invite you to source ingredients that are local to your location and support local farmers.



  • 1/2 cup (120 g) grilled zucchini, diced
  • 1/2 cup (120 g) grilled corn off the cob
  • 3 leaves sage, chopped
  • 2 tablespoons (60 g) goat cheese
  • 2 tablespoons (60 g) shredded cheddar
  • 3 tablespoons (90 g) Panko bread crumbs


  • 6 to 8 ounces chicken breast, pounded thin
  • 1/4 cup plum tomatoes, pureed
  • 2 teaspoons (10 g) extra-virgin olive oil
  • 1 tablespoon (15 g) parsley, chopped
  • Salt and pepper, to taste



  • In a bowl, combine all stuffing ingredients and place in center of pounded chicken breast.
  • Roll and secure with toothpicks. Brown chicken on all sides and bake until internal temperature of 165 F (74 C).
  • For pan sauce, remove cooked chicken and set aside. Deglaze pan with tequila blanco. Add pureed plum tomatoes, extra virgin olive oil and season with parsley, salt and pepper.


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