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Chef’s Weekly Specials for June 19 – 23, 2017

Salad Specials
Summer Salad – Baby Spinach with Grilled Watermelon, Strawberries and Toasted Walnuts with a Peach Vinaigrette on the Side
($1.50 pp)

Sandwich Specials
(Gluten Free Bread is Available Upon Request)
South West Grilled Chicken – Boneless Breast of Chicken Grilled with Southwest Seasonings Served on Ciabatta with Bacon, Cheddar Cheese & Chipotle Mayo

Hot Luncheon Special
Pan Roasted Shrimp – With Sweet Red Peppers, Bermuda Onions, Spring Peas, Proscuitto Ham, Fresh Garlic Tossed with Penne Pasta & Feta Cheese

Featured Menu Package of the Week
(Minimum of 10 people)
Honey Garlic Chicken
Accompanied By:
Rice Pilaf
Summer Salad
Chocolate Chip Cookies
Without Rolls & Butter $14.95pp
With Rolls & Butter $15.95pp

Boston Catering & Events Recipe of the Week
Easy Almond Chicken

8 Skinless, Boneless Chicken Breast Halves
1 pinch Garlic Powder
1 (10.75 oz.) can Condensed Cream of Chicken Soup
1 (5 oz.) can Evaporated Milk
8 oz. Toasted Almonds

1. Preheat oven to 350 degrees
2. Place chicken in a lightly greased 9 x 13 inch baking dish
3. Season with garlic pwder and bake in the preheated over for half hour
4. In a small bowl, mix together the soup and evaporated milk
5. Pour mixture over the chicken and bake for another half hour
6. Meanwhile, toast the almonds and add to the chicken during the last few minutes of baking

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