Chicken breasts have a lot going for them—they’re versatile, popular and cost-effective. But it’s easy to get into a chicken rut by relying on the same preps week after week. Start changing up the repertoire right now by adding one of these recipes to the rotation. They’re sure to become favorites.
Pears and blue cheese go together like burgers and ketchup. This recipe takes the flavor pairing up a notch with the addition of chicken breasts and balsamic vinegar.
Chicken breasts are quick cooking, low in fat and universally popular, but they can be bland without some extras. The chefs at Penn State add layers of flavor with caramelized onions, red pepper coulis and a garlic-and-herb white bean spread.
Photo courtesy of Auguste Escoffier School of Culinary Arts
Chicken Francaise
This classic chicken dish is always a hit. The chef-instructors at Escoffier School of Culinary Arts created an easy-to-follow recipe that results in an authentic version of chicken Francaise or Francese, as it is often spelled.
Roasted Chicken Breast with Walnuts, Dates and Olives
Chicken and fruit are complementary partners. Chef Alex Stratta makes the most of that partnership in this recipe, adding toasted walnuts and olives to round out the flavors and texture.
A Cobb salad is always a crowd-pleaser and packs well for grab-and-go. To change up the usual all-American flavor combo, the Sheraton Airport Hotel at San Francisco’s airport mixes up the ingredients and adds a Thai-inspired dressing that enhances the grilled chicken and avocado.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.