Recipe: Mushroom Asiago Chicken

In keeping with the spirit of National Chicken Month, this week’s featured recipe can be prepared with either light or dark meat chicken. As with most poultry recipes, the part of the chicken you chose to prepare depends on personal preference. Dark meat is fattier and sometimes gamier in flavor than white meat because it comes from a more active part of the bird (wings, thighs, and drumsticks) and is a different type of muscle than its white meat counterparts including the breast. Running low on your supply of chicken? Check out the full list of Passanante’s Home Food Service’s poultry products.

This next recipe just may become a family favorite as we welcome fall and cooler weather in the coming weeks. Boasting gooey Parmesan and Asiago cheeses as well as tons of garlic, Mushroom Asiago Chicken is the perfect answer to any savory craving.

Mushroom Asiago Chicken


  • 1 Pound boneless skinless chicken thigh or breast
  • 2 Cups portobello mushrooms
  • 5  Cloves of garlic, minced
  • 2 Springs fresh thyme
  • 1 1/2 Cups of your favorite dry white wine
  • 1/2 Cup flour
  • 3/4 Cup heavy cream
  • 1/2 Cup shredded Asiago cheese
  • 1/2 Cup Parmesan cheese
  • 1/2 Teaspoon salt (to taste)
  • 1/4 Teaspoon pepper (to taste)
  • 2 Tablespoons butter
  • Oil


  1. Cut chicken into strips about 1.5 inches in width
  2. Combine salt, pepper and flour in a bowl and coat each strip of chicken in the dry mixture.
  3. Over medium heat melt butter with 1 teaspoon of olive oil
  4. Add chicken to the skillet and sauté until golden on each side (about 5 minutes per side) and remove from skillet
  5. Slice mushrooms in half and sauté with 1 clove of minced garlic until golden brown
  6. Combine mushrooms with chicken and add white wine and thyme
  7. Bring to a boil, reduce heat and cover
  8. Allow to simmer for 20 minutes before pouring the liquid out
  9. Add Asiago, Parmesan cheese, heavy whipping cream, and the rest of the minced garlic
  10. Cook, stirring constantly over low heat until cheese is melted
  11. Serve over pasta or rice and enjoy!

Want to browse our other chicken recipes? Click here!

Recipe: Chicken Cacciatore

This recipe for Chicken Cacciatore is the real deal and tastes like the an old Italian family recipe.  Also known as Hunter Style Chicken, this meal is the perfect combination of dark and light meat chicken and when paired with delicious tomato, mushroom, onion, garlic and oregano it’s enough to make anyone’s mouth water.

Feel free to serve over rice – as called for in our recipe, or if you’re feeling a little adventurous spring for cheesy risotto, mashed potatoes or a few cups of your favorite pasta. Chicken Cacciatore is one of those meals that gets better each time you prepare it and further customize it to your family’s tastes. This recipe has been known to include additional ingredients like celery, crushed red pepper, zucchini, basil and red bell pepper, so feel free to get a little creative!

Photo Courtesy:

Photo Courtesy:

Ingredients (serves 4):

  • 2.5-3 Pounds broiler chicken
  • 2 Cups onion, thinly sliced in rings
  • 1/2 Cup green bell pepper, sliced
  • 2 Cloves garlic
  • 1 Can tomatoes, drained
  • 1 (8-ounce) Can tomato sauce
  • 1 (3-ounce) Can sliced mushrooms, drained
  • 1/4 Cup shortening
  • 1 Teaspoon salt
  • 1/4 Teaspoon oregano
  • 1/2 Cup all purpose flour
  • Rice

How to Prepare Chicken Cacciatore:

  1. Disassemble the chicken by cutting into two breasts, two wings, two thighs and two legs.
  2. Wash all pieces and cut dry.
  3. Melt shortening in a large skillet over medium heat.
  4. Combine salt, oregano, and flour.
  5. Coat chicken with mixture, then cook in the skillet 15 to 20 minutes until light brown.
  6. Remove chicken and set aside.
  7. Add onion rings, green pepper and garlic to skillet.
  8. Cook and stir over medium heat until onion and pepper are tender.
  9. Stir in tomatoes, tomato sauce and mushrooms.
  10. Add chicken to sauce and cover tightly.
  11. Simmer 30 to 40 minutes or until chicken is fork tender.
  12. Serve over rice.

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Recipe: Chicken Cordon Bleu

Fall is in full swing, and with this nice cool weather comes that hankering for good old comfort food. This next recipe for Chicken Cordon Bleu is easy, but tastes like it took hours to prepare. The best part? If you’re a Passanante’s Home Food Service customer you probably already have most of the necessary ingredients in your home/freezer! So, without further adieu, start heating up your oil and get ready for another delicious home-cooked meal.Chicken Cordon Bleu RecipeWhat you’ll need:

  • 4 Grade-A boneless skinless chicken breast halves
  • 4 Thin slices of fully cooked hormone and antibiotic-free smoked ham
  • 4 Thin slices of Swiss or Gruyere cheese
  • 1 Cup dry bread crumbs
  • 2 Eggs
  • 1 Tablespoon water
  • 1/2 Cup vegetable oil
  • 1/2 Cup all purpose flour
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
  • Lemon wedges (optional)
  • Parsley (optional)

How to prepare Chicken Cordon Bleu:

  1. Lay the chicken flat between 2 sheets of wax paper. With a mallet, flatten each breast half to about 1/4″ thickness.
  2. Place 1 slice of ham and 1 slice of cheese on each breast half.
  3. Beginning at the narrow end, roll up and press the meat firmly together.
  4. In a pie plate combine flour, salt and pepper. In a second plate, spread the bread crumbs. And in a shallow bowl, beat eggs and water.
  5. Roll a chicken piece in flour, shake off the excess; dip in the egg mixture and roll in bread crumbs, pressing crumbs evenly onto the chicken.
  6. Place the coated chicken on a wire rack and let stand for 20-30 minutes at room temperature to firm the coating. You can also prepare in advance and refrigerate until 30 minutes before frying.
  7. When ready to cook, heat the oil to 375 degrees in a deep skillet.
  8. Fry the prepared chicken pieces over medium heat, turning occasionally with tongs for 8 minutes or until golden brown.
  9. Drain on paper towels, garnish with lemon wedge and parsley if desired, and serve hot!

Recipe: Easy Green Chili Enchiladas

If you’re looking to spice up your dinner table, this recipe for Easy Green Chili Enchiladas may be the perfect meal for you and your family. Like all of the recipes Passanante’s Home Food Service posts, this one in particular requires very little prep time, and can be tweaked to include a number of your favorite flavors.

If you want to find out more about the incredible food delivery service we provide to customers in New Jersey, Pennsylvania, Delaware, Maryland, and Virginia feel free to give us a call at 1-800-772-7786.

Easy Green Chili Enchiladas

What you’ll need:

  • 1 can cream of chicken soup
  • 1 small can of condensed milk
  • 1/2 lb. Velveeta cheese
  • 1 small can of green chilies, chopped
  • 1 1/2 lb. hamburger meat, browned (feel free to substitute with boiled hormone free chicken that has been shredded)
  • 1 package of corn tortillas
  • 1/2 lb. cheddar cheese, grated
  • 1 onion, chopped
  • 1 small jar of pimentos
  • 1 small jar of jalapeños, chopped

 How to prepare Easy Green Chili Enchiladas:

  1. Heat chicken soup, condensed milk and Velveeta cheese over the stove. Once melted add green chilies and pimentos.
  2. Combine meat with chopped onions, grated cheese, and chopped jalapeños.
  3. Roll meat mixture into tortillas and place the tortillas seam side down in a pan.
  4. Pour soup mixture over the rolled up tortillas.
  5. Cover with foil and bake at 350 degrees for 30 minutes.

Serve Easy Green Enchiladas with your favorite Mexican rice and a fresh salad which includes diced avocado, halved cherry tomatoes, chopped red onion, a hint of cilantro and fresh juice from 1 lime. Oh! And of course, a delicious homemade margarita! Yum!

Happy Eating!

U.S. Chicken Plants to Increase Chemicals

Poultry Plant

In an unfortunate turn of events, the USDA is expected to approve a number of new regulations for the United States poultry plant industry as early as this summer. In an effort to keep up with the ever increasing demand for chicken and turkey, the new rules would allow for a 25% increase in poultry line speeds — that’s an increase of 140 to 175 chickens, and 45 to 55 turkeys per hour.

Well, that doesn’t sound so bad, right? Unfortunately — wrong.

With the birds moving down the line at such an increased rate, the ability of workers to spot contaminants including fecal matter would be greatly reduced. With the current regulations, when a bird is identified as contaminated it is removed from the line for manual inspection and a cleaning process which involves dousing the poultry with antimicrobial chemicals. With the new regulations, such slow and manual processes would defeat the purpose of the increase rate. The solution? No birds would leave the line, and to prevent massive contamination issues ALL birds would be dosed with large amounts of antimicrobial chemicals.

According to federal officials as reported by The Washington Post, “the problem is government agencies have not conducted independent research into the possible side effects on consumers of using the chemicals. Instead, they review data provided by chemical manufacturers.” But, these are the same chemicals which have been identified by poultry plant workers as catalysts for major respiratory complications, asthma, burns, rashes, sinus ulcers, and even death.

Thankfully, the poultry delivered directly to your home from Passanante’s Home Food Services is not the same poultry whizzing down the conductor belts in these plants across the country. We pride ourselves on being a credible food delivery service who provides fresh, clean and natural grade A poultry. None of our products are CAFO raised or mass produced. All of our poultry is raised on local farms in Maryland and Pennsylvania on a natural, seed based diet — free of hormones and antibiotics.

At Passanante’s we’re serious about the quality of foods we provide to our customers, we even guarantee it. If you’re interested in speaking to someone at Passanante’s feel free to give us a call at 800-772-7786.