Bring excitement and variety to your menu offerings with J & B's Parmesan Crusted Chicken Breast. These portion-cut, boneless, skinless chicken breasts are trimmed to perfection and offer an economical center-of-the-plate alternative for your customers. Get inspired with some of these optional recipe ideas listed below.COOKING TIPS:
• Bake from frozen until internal temperature reaches 165°F.
• Also available in Pecan Crusted (383210 – 32/4 oz)!
PARMESAN CHICKEN CAPRESE APPETIZER
YIELD: 1
2 each J&B Parmesan Crusted Chicken Breasts (383220)
1 each Rotella’s Focaccia Split Top Sliced Hoagie – 6-7 in (996890)
2 slices Capital City Tomato (362012), sliced
3 oz Grande Fior di Latte Fresh Mozzarella Ovoline (901860), sliced
2-3 leaves Bix Basil (391000), chiffonade
3 oz Pesto Mayo (see recipe)
PREP
1. Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes.
2.Split baked chicken in half lengthwise.
3. Lay out both halves of hoagie, top each with one split chicken breast and place tomato and mozzarella slices on top.
4. Melt cheese.
5. Slice and plate.
6. Top with pesto mayo and basil chiffonade.
SERVE WITH PESTO MAYO
1 cup Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390)
1/2 cup Pesto (347385)
PREP
1. Mix ingredients together and adjust to preference.
COST: $4.69 | SELL AT: $12.00 | POTENTIAL PROFIT: $7.31 
ANTIPASTO PARMESAN CHICKEN SALAD
YIELD: 1
1 each J&B Parmesan Crusted Chicken Breast (383220)
2 oz C.H. Robinson Heritage Blend Spring Mix Lettuce (360666)
6-8 each Large Pitted Ripe Olives (611520)
6-8 each Stuffed Olives (611010, 611030)
3 each Tyson Hard Salami Slices (933390), julienned
3 each Capital City Tomatoes (362012), cut
1 each Roland Artichoke Heart (601330), cut
1/2 oz Shredded Parmesan Cheese
2 oz Ventura Classic Gourmet® Select Supreme Golden Italian Dressing (630130)
PREP
1. Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes.
2. Slice baked chicken. Build salad.
COST: $2.91 | SELL AT: $9.00 | POTENTIAL PROFIT: $6.09
LOADED PARMESAN CHICKEN MARINARA SANDWICH
YIELD: 1
1 each J&B Parmesan Crusted Chicken Breast (383220)
1 each Rotella’s Focaccia Split Top Sliced Hoagie – 6-7 in (996890)
1 slice Provolone Cheese
1/4 oz Tyson Bonici® Sliced Pepperoni (977990)
1-1/2 oz Monterey Thin-Sliced Mushrooms (380680), sautéed
1 oz Capital City Jumbo Yellow Onions (361045), sliced, sautéed
1 oz Bay Valley Mi Pueblo® Mild Banana Pepper Rings (610130)
1 oz Heinz Bell ‘Orto™ Marinara Sauce (550690)
PREP
1.Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes.
2. Split baked chicken in half lengthwise.
3. Build sandwich
COST: $2.56 | SELL AT: $7.99 | POTENTIAL PROFIT: $5.43
CHICKEN PARMESAN PASTA SUPREME
YIELD: 1
1 each J&B Parmesan Crusted Chicken Breast (383220)
As needed Olive Oil
2 cups C.H. Robinson Spinach (361171)
1 cup AIPC R&F® Spaghetti – 10 in (480780), cooked
1 tsp Wholesale Minced/Chopped Garlic (391021)
1/8 tsp McCormick Crushed Red Pepper (475721, 472581)
As needed: Salt
As needed: Pepper
1-1/2 oz Shredded Mozzarella Cheese
2 oz Bix Diced Roma Tomatoes (380248)
1/2 oz Shredded Parmesan Cheese
1/2 cup Heinz Allegro™ Tuscan Tomato & Herb Pasta Sauce (551660), heated
2 each Farmland Gold Medal Single Slice Bacon – 14/18 (924600), cooked crisp, chopped
PREP
1. Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes.
2. In a skillet, sauté spinach in olive oil, add cooked spaghetti, garlic, red pepper, salt and pepper. When heated, place onto a serving plate.
3. Split baked chicken in half lengthwise and place on top of plated spaghetti mixture.
4. Top with mozzarella, and melt.
5. Finish with tomatoes, parmesan, heated sauce and cooked, chopped bacon.
COST: $3.85 | SELL AT: $11.99 | POTENTIAL PROFIT: $8.14
