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Mediterranean Chicken & Onion Dipping Sauce

This recipe makes a great presentation.
Servings 24

Ingredients

  • 2 tbsp. Olive Oil
  • 3 cups Onions Sliced
  • 3 cups Red Bell Peppers Sliced
  • 2 tbsp. Garlic Peeled, Minced
  • 1 1/2 tbsp. tbsp. Dried Rosemary Leaves Crushed
  • 1/2 tbsp. tbsp. Crushed Red Pepper Flakes
  • 3 cups Frozen Artichoke Hearts Drained, Quartered
  • 1 can Condensed Cream of Chicken Soup 50 oz ea
  • 2 cups Water
  • 4 cups Chicken trim
  • 1/2 tsp. Kosher Salt
  • 2 cups Cheddar and Pepper Jack Cheese Blend Shredded
  • 2 cups Asiago Cheese Shredded
  • 1/2 cup Fresh Parsley Minced
  • 1 gallons (+ 2 qt per gallon) Pita Chips

Instructions

  1. In a large pan, heat oil over medium-high heat. Add onions and peppers. Sauté 5-6 minutes. Stir in garlic, rosemary and red pepper flakes. e Cook for 2 minutes, stirring often.
  2. Add artichokes. Cook until heated through.
  3. Add cream of chicken soup and water. Bring to a simmer.
  4. Stir in chicken and salt. Return to simmer.
  5. Mix in cheeses and parsley. Reserve.
  6. To Serve: Using a 4 oz. ladle, portion 1/2 cup hot sauce into an oven-to-table ramekin. Serve with 1 cup pita chips. Serve immediately.

Recipe Notes

GOURMET RANCH ITEM NUMBERS:
G20161 CHICKEN BREAST TRIM PIECES 1/10# AVG
G20162 CHICKEN BREAST TRIM PIECES 2/10# AVG
G20163 CHICKEN BREAST TRIM PIECES 1/40# AVG

Recipe courtesy of Campbell's