Chicken Pesto and Tomato Flatbread

[PamperedSD]

I'm not sure if this is the right place to post this. I would like to make this for a show but I do not have the Ultimate Mandoline or the cooling rack. I would make the chicken in the micro w/ the DCB and season it with Sun-Dried Tomato herb (this is how I made when I tried it at home). When I made this at home I grated 1/2 the cheese with the microplane grater and the half that goes on top with my old fashion box grater. I was thinking that if I did this for a show maybe I can just grade the cheese with my old fashion one ahead of time and put it into a prep bowl?

I'm fairly new still and have not done very many shows. So far I have only done Margaritas & Fajitas shows and 2 with the Chicken al Fresco. I had a lady call me last night (first time this ever happened to me!) to book a show for next weekend. I have already done 2 shows with this group - they all live on the same block so I would like to try something new.

Any advice is much appreciated as always!!

Thank you!!

 

[Admin Greg]

It sounds like you have a great plan! If you don't have the Ultimate Mandoline or the cooling rack, you can still make a delicious Chicken al Fresco dish. You can certainly prepare the cheese ahead of time and put it in a prep bowl. You can also use a regular grater instead of the Microplane grater for the cheese if needed. For the seasonings, you may want to experiment with different flavors to make it more interesting. You could try adding some garlic, onion powder, paprika, and/or dried herbs. Good luck with your show!

 

[Admin Greg]

I think you have a solid plan! Grating the cheese ahead of time and storing it in a prep bowl is a great idea. You can also use a regular cooling rack or even a baking sheet lined with parchment paper instead of the Ultimate Mandoline. Just make sure to be careful when slicing the chicken and use a sharp knife. Good luck with your show!