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Chicken Breast/Tenderloin Assembly Line
Shopping List For Complete Plan
8 chicken breasts, cut into strips
3 teaspoons oregano
2 T 2 teaspoon roasted garlic
2 teaspoon greek seasoning
1 teaspoon pepper
Olive oil
10 Pounds of Chicken Tenderloins
4 Cups Bread Crumbs
6 Eggs
2 Lemona, grate rind and juice
1 Cup Flour
2 Tablespoons Capers for Garnish
1 Cup Water
2 Chicken Broth Cubes
1/2 Cup Cranberry Sauce
1/4 Cup Red Wine
2 Bay Leaves
3 teaspoons oregano
2 T 2 teaspoon roasted garlic
2 teaspoon greek seasoning
1 teaspoon pepper
Olive oil
10 Pounds of Chicken Tenderloins
4 Cups Bread Crumbs
6 Eggs
2 Lemona, grate rind and juice
1 Cup Flour
2 Tablespoons Capers for Garnish
1 Cup Water
2 Chicken Broth Cubes
1/2 Cup Cranberry Sauce
1/4 Cup Red Wine
2 Bay Leaves
This Plan Yields:
2 Pounds Chicken Cutlets
10 Chicken-on-A-Stick
1 Chicken Picatta Dinner
1 Cranberry Chicken Cutlet
5 Pounds Chicken Nuggets
Chicken On A Stick
8 chicken breasts, cut into strips
3 teaspoons oregano
2 teaspoon roasted garlic
2 teaspoon greek seasoning
1 teaspoon pepper
1 lemon, juice of
Olive oil equal amount to match the lemon juice
Place all ingredients in a bowl and marinate in freezer bag.
To Re-heat: Put strips of chicken on skewers and grill until done.
Each Breast of Chicken should make 4 Strips. Each Skewer should have three strips on it.
Yield: 10 Kabobs.
Serve to kids with dipping sauces. Serve to adults garnished with tabouhli and served over warm pitas.
Chicken Cutlets
10 Pounds of Chicken Tenderloins
4 Cups Bread Crumbs
6 Eggs
1/2 Cup Olive Oil
Poultry Scissors
Wash and Trim Tenderloins. Cut 5 pounds of Tenderloins in half lengthwise. They will be about the size of chicken nuggets.
Dip the chicken in egg, then in the bread crumbs.
Leave 5 pounds full size. They will be full size chicken cutlets for use in the recipes below.
Dip the chicken tenderloins in egg, then in bread crumbs.
Fry all Chicken in a small amount of olive oil, until fully cooked. Move to Paper Towel lined plate.
Freeze on cookie sheet. Once frozen transfer to freezer bag.
Serve the smaller cutlets the way you would chicken nuggets.
Chicken Piccata
1 1/2 lbs Chicken Cutlets
1 Lemon, grate rind and juice
1/2 Cup Flour
4 Tablespoons Olive Oil
1 T Roasted Garlic
2 Tablespoons Capers for Garnish
1/2 Cup Water
1 Chicken Broth Cube
Add Oil and juice from one lemon to a sauce pan over medium high heat. Add flour to make a roux. Saute Shallot until fragrant. Add water and lemon rind. Simmer until reduced.
Serve sauce over Warmed chicken cutlets. Sprinkle with capers.
Cranberry Chicken Cutlet
1 1/2 lbs Chicken Cutlets
1/2 Cup Cranberry Sauce
1/2 Cup Flour
1/4 Cup Red Wine
1 T Roasted Garlic
1/2 Cup Water
1 Chicken Broth Cube
2 Bay Leaves
Add Oil to pan over medium high heat. Saute shallot and bay leaves until fragrant.
Add Wine, bring to a boil and reduce to a glaze.
Add Cranberry sauce, water and chicken broth cube. Reduce the sauce further and remove bay leaves.
Serve sauce over Warmed chicken cutlets. Sprinkle with fresh cranberries as garnish (optional).
2 Pounds Chicken Cutlets
Chicken Cutlets are a versatile food to have handy in the freezer.
Here are just a handful of uses:
Toppings for a pizza
Served over Salads
Chicken Parmigiana
Chicken Marsala
Kids love them plain!
Chicken Cutlets Reheated from the freezer and served with Salad.
Serve sauce over Warmed chicken cutlets. Sprinkle with capers.
Cranberry Chicken Cutlet
1 1/2 lbs Chicken Cutlets
1/2 Cup Cranberry Sauce
1/2 Cup Flour
1/4 Cup Red Wine
1 T Roasted Garlic
1/2 Cup Water
1 Chicken Broth Cube
2 Bay Leaves
Add Oil to pan over medium high heat. Saute shallot and bay leaves until fragrant.
Add Wine, bring to a boil and reduce to a glaze.
Add Cranberry sauce, water and chicken broth cube. Reduce the sauce further and remove bay leaves.
Serve sauce over Warmed chicken cutlets. Sprinkle with fresh cranberries as garnish (optional).
2 Pounds Chicken Cutlets
Chicken Cutlets are a versatile food to have handy in the freezer.
Here are just a handful of uses:
Toppings for a pizza
Served over Salads
Chicken Parmigiana
Chicken Marsala
Kids love them plain!
Chicken Cutlets Reheated from the freezer and served with Salad.
