"Tell me what you eat, I'll tell you who you are."
– Anthelme Brillat-Savarin
A delightful Italian American favorite: chicken breasts are pounded, breaded and sautéed, then topped with thick tomato sauce and mozzarella cheese. Baked in the oven until brown and bubbly, all that is needed is a mixed green salad. This dish also freezes well, so any leftovers can be saved packaged and stored to be enjoyed on another occasion.
Chicken breasts that are pounded and sautéed and cooked in a sauce of chicken stock, lemon juice, thinly sliced lemons, capers, and parsley. Serve with a bulgur wheat pilaf for a unique approach.
Italian for hunter's-style chicken, this dish is a savory braised chicken with tomatoes and wine. Serve it with egg noodles for a hearty meal.
There are many variations of this dish; this one hails from South Africa with lots of spices and coconut milk. It's served with an unusual, yet delicious banana sambal. Try it with a bowl of steamed rice.
This stew is made with fresh ginger, chicken, and mustard greens. Mustard greens are spicy in flavor and pair well with the ginger. Greens are full of antioxidants and this stew is a good way to eat them. You can serve with steamed rice if you like, but it’s also good on its own.
A tribute to Italy; these chicken breasts are loaded with flavor. The chicken is stuffed with mozzarella and basil which compliments the salty sweet taste of the prosciutto. Enjoy this dish with a mixed green salad with a balsamic vinegar dressing.
Chicken breasts are braised in a mustard sauce for this simple, yet classically French dish. The sauce also goes really well with steamed broccoli or cauliflower.
Chicken breasts stuffed with asparagus when in season, prosciutto and fontina cheese, seared and finished in the oven. A light pan sauce is drizzled over the top. This chicken is a nice appetizer or entree when served with orzo pasta and a mixed greens salad. The chicken can also be stuffed with sun dried tomatoes, olives, and goat cheese for more robust flavors....either way, it's a delicious way to enjoy America's favorite bird.
Duck is a very rich and flavorful meat; it pairs well with local berries in this sauce that is also seasoned with rosemary and balsamic vinegar. The duck is sear-roasted to ensure the skin is crispy and the fat is drained and we recommend it served medium-rare. Wild rice with mushrooms and green onions and a mixed green salad is all that is needed to enjoy this special meal.
Fresh ginger, hoisin, green onions, and cilantro elevate turkey to an Asian delight. Enjoy over rice or udon noodles.
*Note: Items with an asterisk after the title are not part of the personal chef meal packages due to cost of the ingredients. The menu item can be added for the extra cost of the ingredients plus a 15% surcharge for pantry items. Go to Personal Chef Service and Pricing
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