Chicken.....

 

Blackened Chicken....

Fresh breast of chicken is cut into strips and coated with cajun spices then pan blackened, tossed with sauteed garden vegetable, garlic and olive oil. Served on a bed of pasta of your chioce.

Panned Chicken....

Fresh breast of chicken is lightly breaded with a cajun breading and pan fried to a golden brown and served with a pasta Alfredo.

Chicken Arch Duke....

Boneless breast of chicken is sauteed with fresh tarragon, tomatoes, mushrooms and Artichoke hearts, served with a white wine, lemon butter sauce.

Chicken Italiano....

Boneless breast of chickenis lightly breaded and quickly sauteed then served topped with Italian sausage, ricotta and mozzerella cheeses, baked and served on a bed of pasta topped with home made Marinara sauce.

Chicken Neufchatel.....

Breast of chicken is stuffed with an herb cheese and broccoli, lightly breaded, and deep fried. Served sliced on a creamy Sauce Supreme.

Slow Roasted Chicken with a Plum Chili Salsa.....

Whole chicken is marinated with fresh plums , garlic, ginger, soy sauce, and sesame oil, then slow roasted over a covered fire, and served with a salsa of fresh purple and red plums, red onion, fresh herbs, and lime juice.