Santa Fe Style Chicken Supreme

Don’t forget it is Valentine’s Day, this easy to make dish puts a little heat and passion into the food.


Santé Fe Chicken

Yield of Portion: 6 Servings
Preparation Time: 30-45 min. Marinate up to 4 hrs.
Degree of Difficulty: 4 - easy
Recipe Source: RH - MC
Dish-up: 6 Step Plating
Cost per Plate $ $4.65

 

Amount Measure Cost Ingredients Method
6ea.6X8oz 36oz 17.46 Airline chicken breast Skin on
½ cup 4oz -.22 Vegetable oil  
2 tbsp 1oz -.44 Southwest seasoning Recipe; TMR – 1001
1 small 3oz -.10 Onions Diced
4 tbsp 2oz -.20 Olive oil  
1 ea. 5oz -.48 Red bell pepper Fire roasted, peeled, seeded & diced ¼ "sq.
1 ea. 5oz -.63 Yellow bell pepper Fire roasted, peeled, seeded & diced ¼ "sq.
1 ea. 5oz -.40 Green bell pepper Fire roasted, peeled, seeded & diced ¼ "sq.
½ cup 4oz -.24 Yellow corn kernels Roasted
½ cup 4oz -.36 Black beans Can
½ cup 4oz -.24 Black eye peas Can
4 tbsp 2oz -.25 Butter  
½ bunch 1½ oz -.16 Cilantro & sage Chopped
½ cup 4oz -.60 Chicken stock  
1 cup 8oz 2.48 Ancho Chile sauce Recipe#
  18oz 2.70 Green beans Recipe# V-702
  24oz -.94 Spanish rice Recipe#
    27.90 Tot.  
Preparation:
  • Marinate chicken breast up to 6 hours before cooking.
  • Sear chicken breast skin side down first, than the bottom side as well.
  • Place chicken breast with wings aligned tightly on a wire rack and put it in a preheated 375°F convection oven at high speed for approx. 10 min. then on low speed 350°F for another 10 min. to a final temperature of 165°F.
  • Turn the chicken ones or twice depending how evenly it bakes.
  • 5min. before finish, brush chicken with butter and sprinkle some more seasoning on top to achieve a nice crust.
  • While chicken is cooking, prepare the salsa by sauté the onions in olive oil and butter until transforms and add the roasted peppers, corn, black beans and black eye peas. Blend well. Season with SW Spice blend and add ½ cup chicken stock and cilantro. Cover and keep hot for dish up.
Plating Standard: 3oz Spanish rice, 3oz Green beans, 2oz SW salsa, 6oz Chicken breast, 1oz Ancho Chile Sauce
Garnish: Curly pepper Julienne, spring of cilantro, chopped cilantro.

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