Full Recipe

Mediterranean Chicken Tapenade

Breaded Boneless Dings 2/5# Fully Cooked

Sautéed Skinny Dip’n Chik’n Naked Boneless Wings served over warm angel hair pasta with a garlic, olive and pine nut tapenade sauce.

Recipe Preparation

Yield:
24 servings

Ingredients

  • 7 1/2 (120 Pieces) (Approx. 1 1/2 Bags)
    Skinny Dip’n Chik’n Naked Boneless Wings
  • 3 c
    Olive oil
  • 3 qt
    Roasted red peppers, diced, drained
  • 6 qt
    Tapenade sauce (recipe provided)
  • 7 1/2 lb
    Angel hair pasta or spaghetti, cooked
  • 1 1/2 c
    Pine nuts, toasted

Method

  1. Sauté 5 pieces Skinny Dip’n Chik’n Naked Boneless Wings in 2 tablespoons oil in a skillet for 5 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.

  2. Add 1/2 cup red peppers; sauté for 1 minute.

  3. Stir in 1 cup tapenade sauce; cook for 2 minutes or until sauce thickens.

  4. Add 1 cup cooked pasta; toss to combine.

  5. Garnish with 1 tablespoon pine nuts.

Yield:
6 quarts

Ingredients

  • 9 c
    Pimiento-stuffed olives, drained, chopped
  • 3/4 c
    Garlic, peeled, minced
  • 3/4 c
    Olive oil
  • 9 c
    Dry white wine
  • 6 c
    Butter, unsalted
  • 3 c
    Heavy cream

Method

  1. Sauté olives and garlic in oil in a stockpot for 5 minutes or until garlic is tender.
  2. Add white wine; cook over high heat for 5 to 8 minutes or until wine is reduced by half.
  3. Whisk in butter slowly until emulsified.
  4. Add cream; stir until combined.
  5. Hold warm for service.

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