YIELD: 12 servings 24 each ready-to-cook hot-spiced chicken tenderloins 3 cups cream cheese, softened 1⁄2 cup cayenne pepper sauce 24 each flatbread rounds, 7” 3 cups celery, julienned 3 cups carrots, julienned 24 slices fresh tomato 4 cups mozzarella cheese, shredded 12 whole pepperoncini, drained 4 cups prepared blue cheese dressing Deep fry chicken tenderloins at 350°F for 3 1/2 to 5 minutes, until chicken is no longer pink. Remove from fryer and drain; keep warm above 140°F. Combine ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.