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Parmesan Rosemary Bistro Fried Chicken

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 1

Add some new flavor to fried chicken with a Parmesan and rosemary breading.

Parmesan Rosemary Bistro Fried Chicken


  • 5 oz. Redskin Garlic Mashed Potatoes
  • dash sea salt (flakes)
  • sprinkle Peak Fresh Produce rosemary, fresh (chopped)
  • 1 tsp. Roma cheese, Parmesan, grated (shredded)
  • 2 leaves Peak Fresh Produce basil (chopped)
  • 2 West Creek chicken, tenderloin(s), breaded


Deep fry chicken to 165° (internal temperature). Pipe hot mashed potatoes in the middle of plate. Combine salt, rosemary, basil and Parmesan cheese in a large mixing bowl. Toss hot chicken in Parmesan mixture. Shingle chicken on mashed potatoes and serve.

Additional Notes: Serve with tenderloins as shown in recipe or use this breading with chicken on the bone.