CHEF REGIS' ROSEMARY CHICKEN by Michele Cooper - Musely
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CHEF REGIS' ROSEMARY CHICKEN

posted in Food & Drink > Recipes
04/01/2014
  • INGREDIENTS:
    2oz Grilled Chicken Breast (Tyson)
    Fresh Rosemary 1/4 tsp
    Pepper Black 1/8 tsp
    Olive Oil 1/4 oz
    Mushrooms Raw 2 oz sliced
    Olive Oil 1/8 oz
    Sauce, Beurre Blanc 1 oz. (we get this from one of our suppliers, Nicholas and Company)
    Parsley Raw chopped

  • 1. Place thawed chicken breast on a bun ban.
    2. Drizzle 1/4 oz olive oil on chicken and sprinkle with fresh rosemary and pepper.
    3. Cook in convection oven at 350° until internal temperature is 165 degrees for 15 seconds
    4. While chicken is cooking saute sliced mushrooms with the remaining olive oil

  • in oven or tilt skillet until tender.
    5. Place mushrooms on top of chicken.

    Beurre Blanc sauce is a pre-made sauce.
    1. Thaw sauce in refrigerator.
    2. Heat Beurre Blanc sauce to 165°F
    3. Ladle 1oz of Beurre Blanc sauce on top of mushrooms and chicken.
    4. Garnish with fresh parsley chopped
    5. Serve

  • Hope you enjoy this fast and easy dish! Thanks for looking!

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