Chicken and Spinach Pesto Tapioca

Chicken and Spinach Pesto Tapioca
24 12-oz. servings Yield


  • 9 lb. (Recipe) Basic Tapioca Mix
  • 1/2 c. GFS Clear Canola Salad Oil
  • 24 ct. GFS Boneless Skinless Chicken Breast Fillets, Flattened Marinated
  • 1/4 c. Trade East Italian Herb Seasoning
  • 2 1/4 lb. Jumbo Red Onion
  • 2 1/4 lb. Markon Roma Tomato
  • 48 oz. (Recipe) Basil and Spinach Pesto
  • 2 1/4 lb. Cheddar Cheese, shredded
  • 1/4 c. Trade East Paprika Spice


1. Prepare the tapioca per recipe instructions for the Basic Tapioca Mix.

2. Place 1 tsp. of canola oil on a heated flat griddle. Place a chicken breast on the griddle. Brown on both sides. Grill until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Sprinkle 1 tsp. of Italian seasoning over the chicken. Slice into thin strips, widthwise.

3. Place 1 1/2 oz. of red onions on a heated griddle. Cook until caramelized and just cooked through. Add 1 1/2 oz. of Roma tomato strips to the onions. Toss together. Cook until just warmed through. Season to taste with salt and pepper.

4. With the original side down, evenly spread 2 oz. of spinach pesto out on top of the tapioca. Spread the warmed chicken out on the bottom half of the tapioca. Placed the warmed tomatoes and onions on top of the chicken.

5. Sprinkle 1 1/2 oz. of cheddar cheese on top of the tomatoes and onions. Place in a heated 350°F convection oven until the cheese has melted. Fold the top of the tapioca over the top of the cheese and vegetables. Place on a warmed serving plate. Leave the half-moon edge exposed. Sprinkle paprika over the top of the tapioca, to taste.