Martin Bros. Recipes
Crispy Cheddar Chicken with Asparagus & Twice Baked Potato
Added: November 14, 2019
CRISPY CHEDDAR CHICKEN
1 each — Tyson Butterfly Marinated Boneless Skinless Chicken Breast (972750)
As needed — Kemps Buttermilk (904128)
As needed — Breading (see recipe)
PREP | Preheat oven to 400°F. Place chicken in buttermilk, shake off excess, place in breading and pat to cover. Cook 10-12 minutes or until crust turns golden brown and internal temperature reaches 165°F.
2 cups — Sugar Foods Bread Crumbs (415638)
2 oz — Fortune Carr Valley Snow White Cheddar Cheese (389886), grated
2 oz — Schreiber Grated Parmesan Cheese (430201)
1 tsp — Salt
1 tsp — Pepper
1 tsp — McCormick Lawry’s® Salt-Free Garlic & Herb Seasoning (475601)
PREP | Mix all ingredients together.
YIELD | 4
4-5 oz — Wholesale Asparagus (360050), trimmed
PREP | Cook as desired.
TWICE BAKED POTATO
2 lb — Wholesale Baby Red Potatoes (361975), peeled, diced, par-boiled
6 oz — Fortune Uplands Pleasant Ridge Reserve Cheese (389885), shredded
8 oz — Foremost Shredded Mozzarella Cheese (900990)
1-1/2 cups — Kemps Sour Cream (900540)
1 cup — Anchor Chef’s Heavy Cream (929770)
1 Tbsp — Wholesale Minced Garlic (391021)
As needed — Pepper
10 each — Smithfield Farmland Gold Medal Single Sliced Bacon – 14/18 (924600), cooked, chopped
As needed — Green Onion (361010), diced
PREP | Preheat oven to 325°F. In a sauce pan, add sour cream, heavy cream, garlic and pepper. Bring to a simmer. Remove from heat. Add both cheeses. Stir. (This will not totally melt the cheese.) Add half the bacon. Pour over potatoes. Mix well. Pour into baking pan. Top with remaining bacon. Bake until cheese bubbles and top starts to brown. Garnish with green onion.
YIELD | 6-8
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