Chef Kevin Bordelon with Bruce Foods Corporation
Corporate Research & Development

Roasted Garlic and Herb Chicken Panini
Lemon Butter Garlic Vinaigrette
Bruce’s Sweet Potato Crepes with Berry Filling

Roasted Garlic and Herb Chicken Panini

Ingredients

  • 4 (6 oz) boneless, skinless, chicken breast
  • 2 C - Roasted Chopped Pecans
  • Shredded lettuce
  • 1 Red onion, sliced
  • Mayonnaise
  • Provolone Cheese, sliced
  • Provolone Cheese, sliced
  • Butter, melted, or butter flavored vegetable spray to brush bread for toasting

    • Method:
    Mix marinade with the chicken breast in a large storage bag and marinate chicken breasts overnight. After marinating the chicken breast overnight, grill 8 minutes or until 165 degrees F. Assemble sandwich with lettuce, red onion slices, mayonnaise, and provolone cheese. Brush bread with melted butter or butter spray and grill on Panini grill or flat top until toasted.

    Lemon Butter Garlic Vinaigrette

    Ingredients

  • 8 oz of Cajun Injector Lemon Butter Garlic
  • 8 oz Extra Virgin Light Tasting Olive Oil
  • 1 tsp Black Pepper
  • ½ tsp Vinegar
  • 1 tsp Sugar
  • 2 tsp Granted Parmesan Cheese

    • Method:
    In a blender, add Cajun Injector, pepper, sugar, vinegar and mix on high for a few seconds. While blender is still running, slowly drizzle in the olive oil to emulsify. Blend for about 3 minutes. Add the parmesan cheese and blend on low speed to incorporate.

    Bruce’s Sweet Potato Crepes with Berry Filling

    Ingredients

  • 1 6 oz pk of Bruce’s Sweet potato Pancake Mix
  • 2 medium eggs
  • 4 ½ oz water
  • 3 oz milk
  • ¼ tsp ground cinnamon
  • ¼ tsp salt
  • 1 ½ tsp unsalted butter

    • For the Berries

  • 1 cup of frozen blueberries, blackberries, and raspberries, thawed
  • ¼ cup of sugar

    • Method:
    Place the berries in a small plastic container and sprinkle with sugar, toss lightly, and set aside.
    In a mixing bowl, combine the eggs, water, and milk. Whisk until completely mixed. Add the sweet potato pancake mix, cinnamon and salt and whisk until combined. Whisk in the melted butter.
    Heat an 8-inch non-stick pan over medium heat. Pour 1 ½ ounces crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. Cook the crepe for 1 minute or until it is golden brown. Loosen the edges of the crepe with a spatula, then flip the crepe and cook the other side for about 10 seconds.
    On a plate, place a small amount of the berries (try to drain them if possible) in the crepe and roll into a cigar shape. Top with strawberry glaze, chocolate syrup, or powered sugar to your liking.