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Chicken Savinelli




Source of Recipe


SYSCO


List of Ingredients




� 24, 6-oz. SYSCO Classic boneless, skinless chicken breasts
� 15 oz. SYSCO Brand all-purpose flour
� 3 oz. Arrezzio grated parmesan cheese
� 2 oz. SYSCO Imperial cracked black pepper
� 12 oz. SYSCO International roasted sesame seed oil
� 12 oz. SYSCO Brand butter
� 3 lbs. SYSCO Imperial romaine lettuce leaves, torn into 4-inch pieces
� 3 qts. SYSCO Imperial light cream
� 3 lbs. Block
� � cup SYSCO Natural basil leaves, shredded
� � cup SYSCO Natural rosemary leaves, chopped
� � cup SYSCO Natural garlic, sliced
� � cup SYSCO Imperial ground black pepper
� 3 lbs. smoked chicken ravioli, cooked, small or plate-size
� 3 qts. fried onion straws


Recipe



1. Pound chicken to �-inch thickness. Combine flour, parmesan and cracked pepper in bowl. Dredge both sides of chicken in mix.
2. For each serving, heat 1 Tbsp. sesame oil in skillet over medium heat. Add one coated chicken breast; cook on both sides until done. Remove chicken; hold warm in oven. Drain sesame oil from skillet.
3. To finish dish, add 1 Tbsp. butter to skillet. When melted, add romaine lettuce. Cook lettuce until wilted; remove to pasta bowl. Keep bowl warm. Add � cup cream to skillet with 2 oz. gouda cheese, 1 tsp. balsamic, 1 tsp. each basil and rosemary, garlic and black pepper. Reduce sauce to thickened consistency.
4. Heat 2 oz. ravioli while sauce reduces. Arrange ravioli over lettuce in bowl. Cut cooked chicken into strips and fan over ravioli. Pour hot sauce over entire dish. Garnish chicken with � cup fried onion straws. Serve immediately.

Serves 24.