Sweet And Savory Grilled Chicken Stack
Servings
Makes 1
Prep Time
15 Minutes
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Ingredients
- 2 ea. Gordon Choice Unbreaded Chicken Tenderloins
- 1 Tbsp Brickman's Strawberry Fig Jam
- 1 ea. Gordon Choice Apple Fritter Donuts
- 2 Tbsp Gordon Choice Goat Cheese Log
- 0.25 oz. Ready-Set-Serve Wild Baby Arugula
- 3 Tbsp Brickman's Balsamic Onion Jam
- 1 tsp Famoso Balsamic Vinegar Glaze
- 2 ea. Markon First Crop Basil
- 2 Tbsp Gordon Choice Pecans
Recipe Preparation
- Season the chicken tender with salt, pepper, and garlic powder. Grill over medium heat, cook the tender until golden brown and cooked through, about 4-5 minutes. Set aside.
- Slice the apple fritter donut in half and lightly toast on flattop until golden.
- Spread a generous layer of softened goat cheese on the cut side of each half of the toasted fritter donut.
- Assemble the Stack
- On the bottom half of the donut, layer the chicken tender, a spoonful of Balsamic Onions, and drizzle with Strawberry Fig Jam. Top with fresh arugula and sprinkle with chopped herbs.
- Place the top half of the donut on the stack. Drizzle with balsamic reduction and sprinkle with toasted pecans. Add microgreens if using.
- Plate the stack on a wooden board or an elegant dish. Serve immediately, with extra strawberry fig jam and balsamic reduction on the side for dipping.
