En Croûtes & Roulades
Fine dining meals for large groups are easy with our chef-made entrées! Designed for use in private clubs and fine dining restaurants, these Entrées are ideal for elegant banquets, dinners and parties.
Our Entrées will please your most discriminating guests, eliminate labor problems and give you control over your portion costs.
These unique items are handmade with our premium Tanglewood Farms all-natural chickens, then stuffed with delicious ingredients selected by our chef.
Our Entrées have the culinary qualities chefs are proud to serve, are oven-ready for easy preparation (even by an unskilled kitchen staff), and are reasonably priced.
- Hand made with our all-natural chicken
- Chef selected high quality stuffing
- No artificial or imitation ingredients
En Croûtes Selections
- Chicken Geneva: Boneless, skinless chicken breast stuffed with smoked ham and Swiss cheese, wrapped in a French pastry.
- Chicken Paris: Boneless, skinless chicken breast stuffed with feta cheese, chives and shallots, wrapped in a French pastry.
- Chicken Vienna: Boneless, skinless chicken breast stuffed with wild mushrooms and Swiss cheese mix, wrapped in a French pastry.
- 10 oz, 16 pcs
Preparation Instructions
The pastries should be partially or completely thawed before baking, otherwise the pastry will be burnt and the chicken undercooked. Heat oven to 350° F. Place a sheet of parchment paper on a small sheet pan. Spray paper with a light coating of grease. Place pastries on sheet pan leaving space between each to allow even cooking. You can egg wash the pastry with a bit of egg and water if you wish for better browning. Place sheet pan in hot oven for 20 minutes. Check after 20 minutes to see that the pastries are cooking evenly. Rotate the pan if necessary. Bake for another 20 minutes. The pastries should be golden brown. Insert an instant read thermometer inside the pastry. The temperature must be at a minimum of 165° F for safe consumption. Let the pastries cool down for 5 minutes, then serve.
Roulades Selections
- Le Cordon Bleu: Smoked ham & swiss cheese.
- A la Kiev: Stuffed with compound butter (minced garlic, chives, parsley).
- Le Lorraine: Bacon, swiss cheese & minced garlic.
- 8 oz, 32 pcs
Stuffed Breasts
- French Breast Duxelle: French breast half, stuffed with wild mushrooms and Swiss cheese mix. Packed 16/12 oz. portions.
- 11 oz, 16 pcs
Preparation Instructions
Heat the oven to 350°F. Leave the breast inside the netting. Season the breast with salt and pepper to taste. Brush a small ovenproof dish with 1 teaspoon olive oil. Place the breast in the dish and put in hot oven. Check the breast after 10 minutes. Turn the breast so as to brown the other side. Put back in the oven and bake for another 10 minutes. Check again that the breast is not cooking too fast. Add 1 cup of canned chicken stock to the dish and cover with either a lid of aluminium foil. Put back in oven and bake an additional 15 minutes. The breast needs to reach an internal temperature of 165°F for safe consumption. Return to the oven if necessary. Let the breast rest 5 minutes after it is ready then cut out the netting carefully. Slice the breast and serve hot.
Netted Boneless Breasts
- Cranberry & Pecans: netted boneless breast with stuffing made of bread crumbs, seasonings, pecans, cranberries, fire-roasted white onions and Italian parsley.
- Feta & Spinach: netted boneless breast with stuffing made of bread crumbs, seasonings, pecans, chopped spinach, feta cheese and fire-roasted white onions.
- 20 oz, 12 pcs