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Rated  by a cook on 2/26/2013
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Tropical Chicken Cake Sandwich

Tropical Chicken Cake Sandwich
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Chicken Cakes
boneless skinless chicken breasts (6 oz. each) 4.5 lb. 12 each
olive oil 1 oz. 2 Tbsp.
KRAFT Extra Heavy Mayonnaise 1.5 lb. 3 cups
celery, brunoise 6 oz. 1-1/2 cups
red onions, brunoise 6 oz. 1-1/2 cups
red peppers, brunoise 6 oz. 1-1/2 cups
yellow peppers, brunoise 6 oz. 1-1/2 cups
orange peppers, brunoise 6 oz. 1-1/2 cups
gingerroot, peeled, crushed into paste 12 oz. 1-1/2 cups
dry bread crumbs 6 oz. 1-1/2 cups
scallions, brunoise 3 oz. 3/4 cup
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
lemon juice 6 oz. 3/4 cup
garlic, peeled, crushed into paste 3 oz. 6 Tbsp.
Gastrique
sugar 9 oz. 1 cup + 2 Tbsp.
mineola tangelo juice 24 fl oz 3 cups
red wine vinegar 18 fl oz 16-1/2 oz.
cold butter 3 oz. 6 Tbsp.
salt and black pepper - to taste
Arugula Salad
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
KRAFT Honey Dijon Dressing 6 oz. 3/4 cup
lemon zest - 2 Tbsp.
baby arugula 9 oz. 3 qt.
Assembly
dry bread crumbs 1.5 lb. 1.5 qt.
eggs, beaten 24 fl oz 1 doz.
vegetable oil 24 fl oz 3 cups
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
whole grain hamburger buns, split, toasted - 24 each
pineapples, peeled, cored, cut into 3/8-inch-thick rings and grilled 3 lb. 48 slices
applewood bacon 1 lb. + 2 oz. 24 slices
mineola tangelos, sectioned 1.5 lb. 3 each

Directions

CHICKEN Cakes: Cook chicken in hot oil in skillet on medium heat 4 to 5 min. on each side or until done (165ºF); cool. Coarsely chop chicken; place in large bowl. Add remaining ingredients; mix well. Shape into 24 (6-oz.) patties (or into 4 patties for trial recipe). Refrigerate until ready to use.

GASTRIQUE:
COOK sugar in saucepan until caramelized, stirring occasionally. Add tangelo juice and vinegar; stir. Cook until reduced by half, stirring occasionally. Remove from heat. Add butter; whisk until melted and well blended. Season with salt and black pepper. Cool.

ARUGULA Salad: Mix mustard, dressing and zest; toss with arugula. Refrigerate until ready to serve.

FOR each serving: Dredge 1 chicken patty in 1/4 cup bread crumbs. Dip in egg; dredge in remaining bread crumbs. Heat 2 Tbsp. oil in skillet. Add patty; cook 2 to 3 min. on each side or until golden brown on both sides.

SPREAD 1/2 Tbsp. mustard onto top half of roll. Place 1 pineapple ring on bottom half of bun; top with 1/2 cup Arugula Salad, 1 Chicken Cake, 1 bacon slice and top half of bun. Garnish plate with 1 Tbsp. Gastrique, 1 pineapple ring and 1 tangelo section.

Kraft Kitchens Tips

Substitute
Prepare using GREY POUPON Classic Dijon Mustard.
K:61059v01:127597
Average Rating 1  (1)
Rated  by a cook on 2/26/2013
" 12345"