With more consumers making health-conscious choices when selecting meals for large crowds, and chicken becoming a more popular entrée for corporate galas and award dinners at BUTLER’S PANTRY, Greg Ziegenfuss often is challenged to design “delicious, visually pleasing and affordable” chicken dishes. When a cultural institution hosting an autumn gala as a “thank you” to donors requested a gluten-free seasonal dish featuring local ingredients, he used chicken to conjure up a Mixed Grill that’s both healthful and hearty. To make it, he marinated skin-on Amish boneless breast in olive oil, low-sodium soy sauce, white balsamic vinegar, fresh thyme, rosemary, basil, and salt and pepper; paired it with chicken-apple sausage; and complemented the combination with a risotto cake, braised red cabbage, “angel hair” squash and a light whole-grain mustard sauce, made from chicken stock, mustard, cream, salt and white pepper. The “angel hair” actually was zucchini and yellow squash, cut on a mandolin to resemble pasta.
See the full article online at Catering Magazine (January/February 2-15 Issue)