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MORE CHICKEN & DESSERTS<br />
Breaded Chicken entrées<br />
Our Breaded Chicken Breasts are juicy and<br />
packed with flavor. Just heat and serve<br />
and your family will instantly enjoy a homecooked<br />
meal!<br />
HOW TO PREPARE<br />
From Frozen: Preheat oven to 350°F. Place<br />
desired number of frozen portions on foil<br />
lined raised edge baking sheet. Bake<br />
30 minutes or until internal temperature<br />
reaches 165°F<br />
From Thawed: Sauté breaded filet over<br />
medium heat in one tablespoon butter or<br />
olive oil until lightly browned on all sides.<br />
When browned, place breaded filet in a<br />
350°F pre-heated oven for 15-18 minutes or<br />
until internal temperature has reached 165°F.<br />
TOMATO & HARICOT VERT SALAD<br />
Serves 4<br />
for dressing:<br />
1 tbsp. mayonnaise<br />
1 tsp. Dijon mustard<br />
2 tbsp. red wine vinegar<br />
1 tbsp. lemon juice<br />
1 garlic clove, mashed with salt<br />
½ cup olive oil<br />
salt and pepper to taste<br />
for salad:<br />
1 cup fennel, stemmed, sliced thin<br />
1 cup haricot vert<br />
1½ cups tomatoes, peeled,<br />
seeded, julienned<br />
1 tsp. chives, chopped<br />
1 tsp. basil, chiffonade<br />
Blanch haricot verts in boiling salted water<br />
until they brighten in color, about 1-1½<br />
minutes. Shock in ice water bath. When<br />
cool, remove and pat dry. Set aside.<br />
Place mayo, mustard, vinegar, lemon juice<br />
and garlic in blender. While blender is<br />
running, slowly drizzle in oil until dressing<br />
is smooth and thick. Salt and pepper to<br />
taste. Toss salad ingredients with dressing<br />
and serve on chilled plate.<br />
roasted corn, tomato &<br />
mozzarella salad<br />
Makes 1 cup<br />
2 ears of corn<br />
12 oz. grape tomatoes<br />
4 oz. fresh mozzarella<br />
3 tbsp. olive oil<br />
1 tbsp. sherry vinegar<br />
½ tsp. kosher salt<br />
10 basil leaves, chiffonade<br />
½ tbsp. finishing salt<br />
Shuck corn, rub with oil and roast in oven<br />
or on grill until charred. Set aside to cool.<br />
Remove any remaining stem from<br />
tomatoes; cut in half lengthwise. Set<br />
aside.<br />
Drain mozzerella, if necessary, and cut into<br />
½ cubes. Combine with tomatoes. Cut<br />
corn off cob and add to tomato mixture.<br />
Whisk together salt with vinegar, slowly<br />
adding olive oil. Toss tomato mixture with<br />
vinaigrette and basil chiffonade. Sprinkle<br />
with finishing salt just before serving.<br />
DESSERTS<br />
HOW TO PREPARE<br />
Want the perfect ending to a perfect meal?<br />
Our cakes <strong>com</strong>e ready-to-eat, with no<br />
baking required. Just follow these easy<br />
instructions for the best results: The Sour<br />
Cherry Peach Tart, the Chocolate Velvet<br />
Boule and Lemon Charlotte Royale need<br />
to be thawed out the same day for just a<br />
couple of hours. All of the other desserts<br />
must be thawed out in the refrigerator<br />
overnight. And you can store all of them in<br />
the refrigerator for up to three days. Quick,<br />
moist, simple.<br />
Wine Pairing:<br />
Seghesio Dionigia Port<br />
FOR CUSTOMER SERVICE CALL 1.800.524.1844<br />
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