Martin Bros. Recipes

Stuffed Airline Chicken Breast with Wild Mushroom Sauce & Roasted Balsamic Green Beans

Keywords: Poultry

Added: November 18, 2016

4 each Tyson Airline Chicken Breast Halves (977580), thawed



YIELD | 36

48 oz Kraft Heinz Stove Top Chicken Flavored Stuffing Mix (417050), prepared

16 oz Monterey Medium White Mushrooms (360930), coarsely chopped

1-1/2 cups Wholesale Celery (360445), small diced

1 cup Capital City Jumbo Yellow Onion (361045), small diced

As needed Roland Pomace Olive Oil (620390)



YIELD | 24

1 lb Custom Culinary Gold Label Wild Mushroom Tapenade (953880)

1 pint Custom Culinary PanRoast® Brown Gravy Mix (504010), prepared  



YIELD | 4 48 oz 

1 lb Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740)

2 Tbsp Roland Balsamic Vinegar (422110)

1 Tbsp McCormick Lawry’s® Roasted Garlic & Red Bell Pepper Seasoning (473241)


PREP | 1. For Stuffing: Sauté mushrooms, celery and onion with olive oil until tender; add to stuffing. 2. Stuff chicken. Prop drumsticks up. Lightly brush oil on top and season with salt and pepper, if desired. (Do not over season, because the stuffing and sauce will add to the flavor.) 3. Bake chicken at 375°F until internal temperature reaches 165°F, approximately 45 minutes. 4. For Wild Mushroom Sauce: Mix tapenade and gravy together; heat. 5. Top baked chicken with heated mushroom sauce. 6. For Roasted Balsamic Green Beans: Toss green beans with vinegar and seasoning. Pour onto baking pan. Roast at 375°F until green beans are heated through. 7. Serve with choice of soup or salad.

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