GREEN CHILE CHICKEN OPEN SANDWICH
Yield Portion Size
6 cups | |
1/2 cup |
Red wine vinegar
|
2 cups |
Water
|
9 lbs |
Chicken breast, boneless, skinless (24 pieces)
|
2 cups |
All-purpose flour
|
3 cups |
Yellow cornmeal
|
1/4 cup |
Sugar
|
1/4 cup |
Baking powder
|
1 tsp |
Baking soda
|
1 tsp |
Salt
|
2-1/2 cups |
Buttermilk
|
1 ea |
Egg
|
1/2 cup |
Butter, melted, cooled
|
3 cups | |
6 cups | |
2 cups |
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 194 mg | 19% |
Carbohydrate | 36 g | 12% |
Cholesterol | 127 mg | 42% |
Total Fat | 9 g | 14% |
Iron | 6 mg | 31% |
Potassium | 407 mg | 0% |
Calories | 406 kcal | 20% |
Sodium | 1191 mg | 50% |
Protein | 44 g | 88% |
Polyunsaturated Fat | 1 g | 7% |
Saturated Fat | 4 g | 20% |
Sugars | 7 g | 1% |
Dietary Fiber | 2 g | 8% |
Vitamin C | 5 mg | 8% |
Vitamin A | 206 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make GREEN CHILE CHICKEN: In a sauce pot, combine Rosarita® Green Chile Salsa, red wine vinegar and water. Bring to a boil and reduce by 1/8th. Remove from heat and cool. Place chicken in a re-sealable bag with marinade and chill for 2 hours, or overnight.
-
Step 2
Remove chicken and pat dry. Grill over medium-high heat until chicken reaches an internal temperature of 165°F, about 8 minutes per side. Remove and let rest before slicing.
-
Step 3
To make TOMATO CHILE CORNBREAD: Preheat oven to 400°F.
-
Step 4
In a bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg and butter. Pour dry mixture into the wet ingredients and stir just until moistened. Fold in Rosarita® Green Chile Salsa.
-
Step 5
Pour batter into 2, 8x8-inch baking pans. Bake for 13 to 15 minutes, until the cornbread begins to brown on top. Remove and let cool. Cut into 2-inch squares and split in half to make a top and bottom.
-
Step 6
To make BLACK BEAN SAUCE: In a saucepan, combine Rosarita® Green Chile Salsa and Ranch Style® Black Beans. Bring mixture to a boil and simmer for 5 minutes. Remove, let cool slightly and puree in a blender. Strain the mixture through a fine sieve and hold hot for service.
-
Step 7
To make ONE PORTION: Serve 1 sliced chicken breast over 2 slices of corn bread and smother in 1/3 cup Black Bean Sauce.
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