Trois Niveaux Cordon Bleu
Marinated three-layered chicken breast with pastrami and a fresh pesto béchamel sauce, breaded and baked to perfection
Liberty Bell Poulette
An extra large boned drumstick stuffed with ground veal and capped with a pignoli crust
Caramelized Chipotle Chicken
With a complex lacquered garlic glaze chicken breasts pan seared with Vidalia onions and roasted hot peppers
Rosemary Herbed Chicken Kiev
Marinated chicken lightly breaded with Challah crumbs encased with a fresh rosemary maître d' butter drizzled with velouté sauce
Tuscan Chicken
Airline chicken breast with a pocket of maître d' butter (basil, roasted red peppers, sun dried tomatoes) lightly dusted with bread crumbs garnished with sun dried tomato and kalamata, olive tapenade
Tuscan Chicken Pockets
Marinated chicken breast stuffed with basil, sun-dried tomatoes, and roasted red peppers rolled with a dusting of challah bread crumbs topped with sun-dried tomato olive tapenade
Muscovite Chicken
An airline chicken breast stuffed with almonds and raisins, accompanied with a sweet and zesty puree of tomato or tomato beurre blanc
Poulette à la Fuissé
Scaloppini of chicken breast lightly sautéed with a trio of wild mushrooms, sun-dried tomatoes, and a splash of plum wine
Chicken Picatta
Scaloppini of chicken in a lemon caper sauce with a splash of Chenin Blanc
Mushroom Chicken Picatta
Scaloppini of chicken breast sautéed in a lemon-mushroom sauce with a splash of sparkling white wine
Delaware Chicken Breast
Fresh long-stemmed leeks braised to a translucent sheen with sautéed mushrooms and breaded with Shalom's own Challah. Served with a velvety mushroom and shallot sauce
Delaware Chicken Breast Roulade
Fresh long-stemmed leeks braised to a translucent sheen with sautéed mushrooms and breaded with Shalom's own Challah, beautifully rolled, and elegantly sliced on an angle. Served with a velvety mushroom and shallot sauce
Parisian Chicken
Lightly battered boneless skinless chicken breast with sliced portobello mushrooms and marinated yellow tomatoes with a delicate Marsala sauce
Parisian Delaware Chicken
Lightly battered boneless skinless chicken breast encased with a duxelle of wild mushrooms, sautéed leeks, and breaded with Shalom's own Challah. Served with a velvety mushroom and shallot sauce
Chicken Francese
Light egg-battered 6-8 oz chicken breast marinated in a fragrant lemon and Chenin Blanc with a hint of basil, sautéed to perfection and served with beurre blanc sauce
Pecan Encrusted Chicken with Papaya Salsa
Fresh chicken breast baked with crunchy pecans and a touch of coriander. The salsa is made from sweet papayas and kiwi
Chicken Olympia
6-8 oz. marinated chicken breast and sautéed mushrooms in a light and flaky pasta dough accented with a Marsala sauce
Chicken Puttanesca
8 oz. breast with kalamata olives and capers in a pungent lemon glaze with chopped tomatoes and artichokes, wrapped in flaky phyllo dough
Chicken Provençal
Herbed sautéed chicken breast, red and yellow Holland peppers and sliced mushroom, in a tomato reduction and olive tapenade
Chicken Wellington
Breast of chicken with spinach and mushrooms wrapped in a French pastry dough
Spring Garden Roulade
Fresh herbed chicken breast encased with steamed asparagus and carrots served on a bed of sun-dried tomato reduction
Asian Sesame Coated Chicken Roulade
Scaloppini of chicken rolled in toasted sesame seeds with a wasabi ginger marinade wrapped around red pepper and asparagus tips
Chicken in a Portobello Shell
Marinated baked skin-on chicken breast, served in a portobello mushroom cup, garnished with sun-dried tomatoes, finely chopped Kalamata olives, and capers topped off with a sherry lemon glaze
Chicken Tangine
Moroccan-style marinated chicken with a cornmeal coating, lightly baked with garbanzo beans, fresh cilantro, and diced tomatoes
Maui Chicken
Breaded boneless breast of chicken, fresh mangos, pineapple, red pepper in a velvety sauce made with coconut milk, and a hint of curry
Anjou Scarlet Balsamic Chicken
Pan-seared chicken breast sautéed with fresh pears and cranberries slowly braised until fork tender garnished with Scarlet pears and a cherry reduction
Charred Lemon Garlic Chicken Medallions
with a Szechwan sun-dried tomato chili reduction
Apples & Almonds Roulade with Apricot Glaze
Chicken roulade stuffed with fresh Granny Smith apples and almonds
topped with an apricot glaze
Charred Sun-Dried Tomato Chicken in a Marinated Portobello Nest Three diamonds of moist, tender chicken resting over a succulent portobello mushroom
Chicken Florentine Roulade (Pinwheels)
Marinated chicken breast, sautéed baby spinach, sweet bell red pepper, fresh basil, and Vidalia onions, resting over a sun-dried tomato reduction or a velvety champignon sauce
Turkey Divan
Turkey breast wrapped around fresh broccoli crowns and a honey Dijon sauce
Anise Star Glazed Turkey Breast
With a pomegranate pesto resting over chestnut stuffing
Quail Shenandoah
Whole deboned roasted quail stuffed with tart cranberries, apples, and toasted pine nuts with an apple and black currant sauce
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