Doggy Bag

Chicken Valdostana Recipe

January 14, 2017


  • 1 Piece Grilled Chicken Breast
  • 1 Cup College Inn® Beef Stock
  • 2 Slices Of Prosciutto
  • 2 Slices Of Mozzarella Cheese
  • 6 tbsp of  Semolina Flour
  • 1 Egg
  • 2 tbsp Pecorino Cheese
  • Parsley, Chopped Fresh
  • Salt (To Taste)
  • White Pepper (To Taste)
  • 4 tbsp Olive Oil
  • 1 Cup Mushrooms
  • 1/2 Cup Onions
  • 2 tbsp Butter
  • 1/2 Cup Marsala Wine

Method of Preparation:

  1. Butterfly cut the chicken breast by slicing it horizontally 3/4 of the way
  2. Place two pieces of sliced prosciutto and two pieces of sliced mozzarella inside of the cutlet
  3. Dredge the cutlet in flour
  4. In a mixing bowl, whisk egg, pecorino cheese, parsley, salt and white pepper
  5. Place saute pan over medium heat and add the olive oil
  6. Dredge the chicken in the egg mixture and then place into the saute pan and fry until golden brown, then remove from pan and set aside
  7. Add the mushrooms and the onions to the pan and sauté until tender
  8. Deglaze the pan with Marsala wine, then add in the College Inn® Beef Stock
  9. Season with salt and pepper to taste, finish by whisking in the butter
  10. Place the chicken on a plate and top with the sauce, garnish with parsley – enjoy!


Mini Shepherds Pie Recipe

December 24, 2016


  • 1/8 cup olive oil
  • ¼ cup onions, small dice
  • ¼ cup carrots, small dice
  • 1-1/2 cups ground beef
  • 2 cups College Inn ® Beef Broth
  • Salt and pepper, to taste
  • ¼ cup peas
  • 1 cup leftover mashed potatoes
  • 2 tbsp. butter

Method of Preparation:

  1. Heat oil in a medium saute pot over medium heat
  2. Add onions and carrots and saute until tender
  3. Add the ground beef and stir; salt and pepper to taste
  4. Add in College Inn® Beef Broth and bring to a simmer to reduce liquid
  5. Add in the peas
  6. Place mixture in a ramekin
  7. Pipe potatoes on top of meat mixture
  8. Melt the butter and brush it on top of the potatoes
  9. Bake Shepherd’s Pie in a 350 degree oven for 10 – 15 minutes

Bucatini Carbonara Recipe

December 17, 2016


  • Strip of pork belly
  • Olive oil
  • ½ cup onion, small dice
  • 8 oz. Bucatini pasta (or Spaghetti)
  • 1 cup College Inn ® Low-Sodium Chicken Broth
  • 4 eggs
  • Coarse black pepper, to taste
  • 1 cup Pecorino cheese (or Parmesan)
  • Fresh chopped parsley, to taste


  1. Add oil to a saute pan, on medium heat
  2. Dice pork belly and add to saute pan (Render the fat as in cook the pork belly until all the grease has been released from the fat)
  3. Add in the onion and saute, just until onions are translucent
  4. Fill a six-quart stock pot ½ to 3/4 of the way with water
  5. Add College Inn ® Low-Sodium Chicken Broth to the pot
  6. Once boiling, add the Bucatini and cook until al dente, about eight minutes
  7. In a mixing bowl, add the eggs, Pecorino cheese and black pepper
  8. Add the Bucatini to the egg mixture and toss together
  9. Then add the Bucatini to the pan with the pork belly and onions and toss to combine
  10. Season with more black pepper, garnish with parsley and serve!

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