Red Bird Farms Stuffed Chicken BreastFebruary 27, 2015 by Simon Rubick
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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