Ingredients Weight Measure
Chicken breasts, boneless, skinless, butterflied 20 ea.
Flour, sifted 10 oz.
Tomatoes, sun-dried, soaked 2-1/2 lbs.
Avocados 3-3/4 lbs.
Pepper Jack cheese, sliced 2-1/2 lbs.
Roasted Red Pepper & Chipotle Pepper Sauce (see below) 2-1/2 qts.
Pineapple slices, cut in half, for garnish 10 ea.
Orchids, for garnish 20 ea.
Whirl® (liquid butter/substitute) 12 oz.

Roasted Red Pepper & Chipotle Pepper Sauce

Ingredients Weight Measure
Water 1 qt.
Chicken base 1 oz.
TABASCO® brand Chipotle Pepper Sauce 6 oz.
Heavy cream 1 qt.
Roux (2-1/2 oz. olive oil and 2-1/2 oz. flour) 5 oz.
Garlic, chopped 1 tsp.
Red peppers, roasted, chopped 4 oz.


  1. Lightly dredge each chicken breast in flour. In a sauté pan over medium heat, sauté chicken for 2-1/2 minutes on each side, or until done.
  2. Place chicken breasts on sheet pan and cover each with 2 oz. sun-dried tomato and a 3-oz. slice of avocado. Place a slice of Pepper Jack cheese on top. Melt in 350°F oven for 1-1/2 minutes.
  3. For the Roasted Red Pepper & Chipotle Pepper Sauce, combine water, chicken base, TABASCO® Chipotle Pepper Sauce and heavy cream in a saucepan. Bring to a light boil. Stir in roux to thicken. Add garlic and chopped red peppers, and simmer another 5 minutes.
  4. Remove chicken from oven and drizzle with 3 oz. Roasted Red Pepper & Chipotle Pepper Sauce.
  5. Garnish chicken with a half slice of pineapple and an orchid, and serve.

Yield: 20 servings