Perfectly Portioned Breadless Chicken sandwich

Today’s recipe comes from Executive Chef Paul Freimuth from the Hyatt Regency Wichita.

Perfectly Portioned Breadless Chicken sandwich

Ingredients:
Grilled chicken breast
Bibb lettuce
Heirloom tomato
Avocado
feta
Balsamic glaze
Salt and pepper

Preparation:

  • Marinate chicken in balsalmic glaze
  • Grill chicken until done
  • Lay bibb on plate 2 pieces for a sandwich
  • Place grilled chicken on the two pieces of bibb
  • Place tomato, avacado, & feta on other 2 pieces of bibb

Balsalmic Mustard Glaze

Ingredients:
2 Cups Brown Sugar
2 Cups Orange Juice
3 Cups Balsalmic vinegar
1 Cup Dijon Mustard
4 Tablespoon Corn Starch
3 Tablespoon Water

Preparation:

  • In a heavy sauce pan add the Orange Juice and Brown Sugar heat till the sugar is dissolved.
  • Add the Balsalmic and Dijon and simmer for 20 minutes
  • In a seprate bowl mix together the Corn starch and water to make a slurry.
  • Slowly add the slurry to the glaze while wisking together.
  • Remove from the heat and cool.

Quinoa Chili

Ingredients:
1 cup Uncooked quinoa, rinsed
2 cup2 Water
1 Table spoon Olive oil
1 Each Onion Diced
4 clove2 Garlic diced
1 Tablespoon Chili powder
1 Tablespoon Cumin
1 Each 28 oz. Can Crushed Tomato
1.5 cups Black beans rinsed
1 Each Bell pepper diced
1 Each Bell pepper diced
1 Each Zucchini diced
1 Each Jalapeno Seeded and diced
1 Teaspoon Oregano
1 cup Corn
0.25 Cilantro Chopped
Season to taste
Garnish
Avocado diced
Cilantro

Preparation:

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
  • Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. The garlic, chili power and cumin; cook and stir 1 jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover , and simmer 20 minutes.
  • After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Removes from the heat, and stir in the cilantro to serve.

Related link:

Hyatt Regency Wichita

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