| Ingredient |
Quantity |
Method |
|
|
|
Deep-fry filets from frozen at 350°F for 3½ to 4 minutes or until internal temperature reaches 165°F for 15 seconds. Hold hot above 135°F. |
|
|
Grilled Vegetable Ratatouille
|
|
|
|
Vegetable oil
|
|
|
|
Olive oil
|
1/4 cup |
|
|
Garlic fresh minced
|
2 tbsps |
|
|
Heat oil in a large diameter, deep sided skillet; add garlic and sauté over medium-low heat for 1 to 2 minutes. |
|
|
Roasted diced tomatoes with tomato juice canned
|
6 cups |
|
|
Tomato sauce canned
|
4 cups |
|
|
Add tomatoes with juice, and tomato sauce to pan and stir to blend. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring frequently. |
|
|
Soft Polenta
|
|
|
|
Red onion fresh grilled diced
|
12 oz |
|
|
Zucchini fresh grilled diced
|
12 oz |
|
|
Red green and yellow bell peppers fresh grilled diced
|
12 oz |
|
|
Butter
|
1/4 cup |
|
|
Italian seasoning dried
|
2 tsps |
|
|
Flat leaf parsley fresh minced
|
1/2 oz |
|
|
Kosher salt
|
1 tbsp |
|
|
Black pepper coarse ground
|
1 tbsp |
|
|
Add onions, zucchini, bell peppers, butter, Italian seasoning, parsley, salt and pepper, to pan and stir to blend. Simmer 10 to 15 minutes or until fully heated. Hold hot above 135°F. |
|
|
Water
|
9 cups |
|
|
Butter
|
2 tbsps |
|
|
Kosher salt
|
2 tsps |
|
|
Combine water, butter and salt in heavy saucepan; bring to a boil over high heat. |
|
|
Polenta corn grits commercially prepared
|
2 cups |
|
|
Slowly add cornmeal in a steady stream, whisking constantly. Reduce heat to medium low and simmer for 30 minutes, stirring frequently. |
|
|
Fontina cheese shredded
|
8 oz |
|
|
Add cheese to polenta and whisk to blend. Keep warm. (Add additional water, as needed, to adjust thickness of polenta.)
To assemble single serving: Ladle 6 ounces polenta in a large shallow bowl; top with 2 chicken filets. Ladle 8 ounces ratatouille over chicken/polenta. |
|
|
Parmesan cheese grated
|
3 oz |
|
|
Garnish with 1 tablespoon grated cheese. |
|
Nutrition Facts
-
Serving Size:
(637g)
- Servings Per Container:
- Amount Per Serving
- Calories
660
Calories from Fat
290
% Daily Value*
-
51%
Total Fat
33g
-
35
%Cholesterol
105
mg
-
121
%Sodium
2910
mg
-
17
%Total Carbohydrate
51
-
Vitamin C
70
%Vitamin A
40
%
Iron
30
%Calcium
30
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.