Crispy, whole grain breaded Chickentopia® chicken breast tenders combine with fresh jicama, spicy jalapeños and corn to create the perfect summer meal. Jicama provides fiber and essential vitamins, while natural chicken tenders add a punch of protein to keep energy levels up!
Spicy Breaded Chicken with Jalapeño Corn Succotash and Jicama Slaw
Serves 30 people. This recipe is designed for foodservice, but can be scaled down as needed!
90 Merrywood Farms™ or Chickentopia® whole grain breaded chicken tenders
For the Jalapeño Corn Succotash:
2 lbs. cup yellow onion, diced
2 lbs. red bell pepper, diced
30 jalapeño peppers, seeded and diced
7.5 lbs. fresh sweet corn
1 cup minced garlic
5 tbsp. ground cumin
1 cup unsalted butter
3.75 lbs. heavy cream
For the Jicama Slaw:
3.75 lbs. green cabbage, thinly sliced
3.75 lbs. purple cabbage, thinly sliced
3.75 lbs. carrots, julienned
3.75 lbs. jicama, thinly sliced
1 3/4 cups chopped cilantro
1 3/4 cups fresh lime juice
1 cup honey
1 3/4 cups extra virgin olive oil
Salt and pepper
1. Preheat oven to 400˚F. If oven has a convection fan, turn on. Arrange chicken tenders on a parchment-lined baking tray. Cook for 15-20 minutes or until golden brown and crispy with an internal temperature of 165˚F, rotating tray once.
2. Toss jicama with olive oil and season with salt and pepper to taste. Chill in the fridge for 10 minutes, then julienne. In a large bowl, combine all ingredients for the slaw. Mix well and set aside for 5-10 minutes to let the flavors marry.
3. Melt the butter in a large sauté pan over medium-high heat. Add the onions, red peppers and jalapeños. Cook for about 3 minutes, or until tender. Add corn and continue to cook for 2-3 minutes or until corn turns bright yellow.
4. Add garlic and cumin to the sauté pan and cook for 30 seconds, stirring well. Add heavy cream and reduce the heat to a simmer. Season with salt and pepper and continue to simmer until cream has reduced by 2/3 and is thick.
Spoon succotash onto the middle of serving plates. Place the crispy tenders on top of the succotash. Stir the slaw and place next to the tenders. Serve immediately.
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