Ridgecrest Recipes – Rutland Chicken

When most people think of food service at Ridgecrest, they only think of the dining hall. This is not real surprising since that’s where the great majority of folks have their meals while on campus. And while the food in the dining hall is quite good, sometimes needing to serve 2,000 in 90 minutes prevents our food service team from showing off their more creative side.

This is where our catering department comes in. Unfortunately they are one of the best kept secrets at Ridgecrest. These guys do an awesome job with banquets, breaks, receptions and just about any other catering request a group may have and we want folks to get a taste of what they do.

So…this is the first of a new series of posts called “Ridgecrest Recipes”, in which we will highlight some of our most popular catering offerings. Of course we realize that most of you are not cooking for 50 or more friends so we’re giving you the home version. Hopefully making it easier for all of you to try them out.

Rutland Chicken

  • 8, 4-6 oz. boneless chicken breasts
  • 1 cup balsamic vinaigrette dressing
  • 1 pkg. Pioneer beef gravy mix (or make 2 cups of your own recipe)
  • orange juice
  • ½ cup heavy cream
  • ½ teaspoon nutmeg

 Marinate chicken in dressing for 4 hours.  Prepare beef gravy, substituting half the water with orange juice. Heat heavy cream with nutmeg, on low heat, until thickened, being careful not to scorch.   Char-grill chicken and top with orange-brown sauce.  Drizzle with white sauce and serve. Serves eight

Enjoy and then let us know what you think!