Mediterranean Chicken Tapenade
“Mediterranean food encapsulates several trends ranging from healthy options to powerful flavors and customization. It has seen a 11.3% growth on restaurant menus over the last five years.”
Sautéed Pierce Chicken® Skinny Dip’n Chik’n Naked Boneless Wings served over warm angel hair pasta with a garlic, olive and pine nut tapenade sauce.
PREPARATION & COOKING:
Refer to package label for preparation instructions
7½ pounds (120 pieces) (Approx. 1½ bags)
Olive oil
3 cups
Roasted red peppers, diced, drained
3 quarts
Tapenade sauce (recipe provided)
6 quarts
Angel hair pasta or spaghetti, cooked
7½ pounds (24 cups)
Pine nuts, toasted
1½ cups
To make one serving:
- 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.
- Add ½ cup red peppers; sauté for 1 minute.
- Stir in 1 cup tapenade sauce; cook for 2 minutes or until sauce thickens.
- Add 1 cup cooked pasta; toss to combine.
- Garnish with 1 tablespoon pine nuts.
TAPENADE SAUCE
Pimiento-stuffed olives, drained, chopped
9 cups
Garlic, peeled, minced
¾ cup
Olive oil
¾ cup
Dry white wine
9 cups
Butter, unsalted
6 cups
Heavy cream
3 cups
Makes 6 quarts:
- Sauté olives and garlic in oil in a stockpot for 5 minutes or until garlic is tender.
- Add white wine; cook over high heat for 5 to 8 minutes or until wine is reduced by half.
- Whisk in butter slowly until emulsified.
- Add cream; stir until combined.
- Hold warm for service.