Dorothy Lane Market

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Jack Gridley
Meat & Seafood Director

937-434-1294 ext 22138
jack@dorothylane.com

Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.

DLM Stuffed Chicken Breasts

For something quick and easy this weekend, why not try our Stuffed Chicken Breasts? With delicious varieties such as the following, there’s something to please everyone!

Cooking Instructions: Preheat oven to 350ºF. Season the chicken with salt and pepper and drizzle with olive oil. Secure opening with toothpicks to help breast cavity retain its shape during cooking. Bake until center stuffing reaches 165ºF, approximately 30 to 50 minutes. Tenting with foil halfway through cooking time to will help prevent over browning. Remove toothpicks before serving.

Bacon Broccoli Cheddar
Smoked bacon, tender broccoli, and aged Cheddar stuffed into a tender Dorothy Lane Market chicken breast. Excellent with rice pilaf.

Black and Bleu
Stuffed with bleu cheese, scallions, bacon bits, garlic, salt, and pepper.

Cordon Bleu
Stuffed full of ham and Swiss cheese and rolled in bread crumbs. A classic family dinner choice.

Florentine
Stuffed with spinach, cream cheese, and a touch of nutmeg.

Mediterranean
Only the freshest ingredients, including basil, garlic, roasted red peppers, Kalamata olives, peppercorn, feta cheese, and spinach. Excellent with couscous.

Proscuitto Provolone
Aged prosciutto ham, provolone cheese, fresh basil, garlic, fennel, salt, and pepper. Excellent with pasta.

Southwest
Stuffed full of Pepper Jack cheese, Andouille sausage, and black beans.