TYSON FOODS, INC.
Chicken Asparagus Frittta
Yield: 4 servings.
1/2 cup Hollandaise sauce, commercially prepared
1/2 Tbsp. lemon juice, fresh
1/2 tsp. chives, fresh, chopped
2 Tbsp. olive oil
2 cups aspargus cuts, frozen
1/2 cup red bell pepper strips, fresh
1/2 cup onions, fresh, slivered
1 tsp. thyme leaves, dried
12 oz. Tyson Fully Cooked Diced White Fryer Meat, 1" dice, frozen
4 cups Italian bread, parbaked, cubed
1 cup Cheddar cheese, sharp, shredded
5 eggs, large, whole, lightly beaten
12/3 cup heavy cream
1 tsp. seasoned salt
1/2 tsp. black pepper, coarse
2/3 cup Monterey Jack cheese, shredded
12 chive spears, fresh
4 red grape clusters, seedless, fresh
4 lemon slice twists, fresh
4 tomato halves, fresh, broiled
Combine Hollandaise sauce, lemon juice and chives in saucepan and mix thoroughly. Heat over low heat for 8-10 minutes, or until thoroughly warm. Remove from heat and keep warm. Heat olive oil in skillet braising pan over medium-high heat and add asparagus, red bell pepper, onions and thyme leaves. Saute 8-10 minutes, or until vegetables are tender-crisp, and remove from heat. Combine chicken, bread and Cheddar cheese in a bowl. Add asparagus mixture and toss well.
In a separate bowl, combine eggs, cream, salt and pepper. Mix thoroughly. Pour over chicken mixture and mix thoroughly. Portion into third-size steam table pan. Bake in preheated conventional oven at 375°F for 40-50 minutes, or until firm. Sprinkle Monterey Jack cheese over the casserole and bake an additoinal 5-10 minutes, or until cheese is melted. Remove from oven and cut into equal triangles. Keep warm above 140°F.
To assemble single serving: Portion 1 frittata triangle on plate. Ladle 2 Tbsp. lemon-chive Hollandaise sauce over triangle. Top with 3 chive spears. Garnish plate with 1 grape cluster, 1 lemon twist and 1 tomato half.
