Martin Bros. Recipes

Chicken Breast with Blackberry Rum Sauce

Keywords: Poultry

Added: September 20, 2019

CHICKEN BREAST

5 oz —Michigan Turkey Golden Legacy Browned Chicken Breast (978760), heated, sliced

A needed —Blackberry Rum Sauce (see recipe)

PREP | Top chicken with Blackberry Rum Sauce.

 

BLACKBERRY RUM SAUCE

2 cups —Wholesale Blackberries (377240)

1/2 cup —Sugar

1/2 tsp —McCormick Ground Cinnamon (472248)

1 tsp —Vanilla Extract

1 cup —Water

1/4 cup —Rum

PREP | Combine all ingredients except for rum in a sauce pan. Bring to a boil, then reduce to a simmer. Continue to simmer until reduces to 3/4. Add rum. Stir to combine.

YIELD | 8

 

CORNBREAD STUFFING

1 bag —Sugar Foods Mrs. Cubbison’s® Cornbread Stuffing Mix (412080), prepared

2 cups —Bix Diced Yellow Onion (380718)

3 cups —Bix Diced Celery (380506)

1 cup —Capital City Red Pepper (361251), diced

PREP | Sauté vegetables and add to stuffing.

YIELD | 48

 

RICED CAULIFLOWER WITH VEGETABLES

5 lb —Norpac Flav-R-Pac® Riced Cauliflower (955370)

4 cups —Monterey Thick Sliced Mushrooms (360940)

3 cups —Green Onions (361010), diced

1/2 cup —Roland Pomace Olive Oil (620390)

1/4 cup —Wholesale Minced Garlic (391021)

As needed —Salt

As needed —Pepper

PREP | Preheat oven to 400°F. Toss all ingredients together. Pour onto a baking sheet. Roast until vegetables are tender and cauliflower starts to brown, tossing after approximately 7 minutes.

YIELD | 24


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