1 batch of Spicy Sweet Dipping Sauce (see recipe above)
6-8 hard corn taco shells
2½-3 cups rotisserie chicken, shredded with a fork (use both breasts of 1 chicken)
⅔ cup finely grated extra sharp white cheddar
½ cup red cabbage, shredded (I like the pre-packaged kind found in the produce section)
2 medium radishes, thinly sliced
1 jalapeno, thinly sliced
8-10 small sprigs of fresh cilantro
Preheat the oven to 325°F.
Wrap the taco shells in aluminum foil. Place in the oven to warm while preparing the chicken.
Place the chicken and ⅔ of the dipping sauce in a medium sized pot. Heat to medium. Stir with a wooden spoon. Cook for 10 minutes to allow the chicken to take on the flavor of the sauce. Set aside.
Remove the taco shells from the oven.
To assemble the tacos, line the taco shells up on a large plate or platter. Using tongs, evenly distribute the chicken on the bottom of the taco shells. Layer the cheese, cabbage, radishes and jalapeno on top. Using a small spoon, drizzle a little of the remaining sauce on top of each. Finish with the cilantro.
1 batch of Spicy Sweet Dipping Sauce (see recipe above)
2 Tablespoons olive oil
1 16-oz. frozen white pizza dough, thawed
1½ cups shredded extra sharp white cheddar
2½-3 cups rotisserie chicken, pulled off the bone and chopped (use both breasts of 1 chicken)
1½ teaspoons very thinly sliced jalapeno
2-3 Tablespoons very thinly sliced red onion
Preheat the oven to 450°F.
Grease a 10½” cast iron skillet with olive oil.
Roll the pizza dough out to 12½”, about 2 inches larger than the cast iron skillet.
Lay the dough over the skillet, allowing the dough to fall over the sides. Press the dough into the bottom of the skillet – the excess dough will pull into the pan and lay along the sides. Press it into the sides of the pan so it is about 1”-1½” tall. Using a fork, poke several holes into the bottom of the dough so the crust doesn’t bubble while baking.
Place the skillet on the middle rack in the oven and bake for 10 minutes. Remove from the oven to finish making the pizza.
Layer ¾ cup of cheese on the bottom of the crust. Place the chicken evenly over the cheese. Pour all but 2-3 tablespoons of the sauce over the chicken. Scatter half of the jalapenos and red onion on top. Layer on the remaining cheese.
Return the skillet to the oven. Bake an additional 10 minutes until the crust is crispy and golden and the cheese is bubbling and slightly browned. Remove from the oven and let rest for 5 minutes.
Scatter the remaining jalapeno and red onion on top. Serve in the skillet or remove with a large spatula and place on a large plate or cake stand. Drizzle each slice with the rest of the sauce.
½ teaspoon freshly ground black pepper, plus more for the flour
1¼ cups of whole milk
1 Tablespoon sriracha
3 cups panko bread crumbs
1 teaspoon garlic salt
1½ tablespoons dried cilantro
4 eggs slightly beaten
¾ cup All Purpose flour
½ cup olive oil
2 green onions, green parts only, cut very thin on an angle
2 red Fresno peppers, sliced very thin
Arrange a rack in the middle of the oven. Place 2 large cast iron skillets in the oven and heat to 400°F.
Place the milk and sriracha in a large bowl and whisk to combine.
Slice each chicken breast diagonally across the grain into 4 even strips (if the chicken breasts are large, you may get 5-6 strips). Season with the salt and pepper. Add the chicken to the milk mixture and stir to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 20 minutes.
Meanwhile, place the bread crumbs, garlic salt and cilantro in a large, resealable plastic bag. Shake well. Set aside.
Place the eggs in a wide, shallow dish.
Add the flour to a large plate. Season with salt and pepper and mix well with a fork. Place the plastic bag with bread crumb mixture next to the plate. Set a baking sheet alongside for the finished tenders.
Remove the bowl of tenders from the refrigerator. Dredge them in the flour to fully coat, and then dip into the eggs to fully moisten. To finish, drop 3-4 tenders at a time in the seasoned bread crumbs and shake to fully coat. Place on the baking sheet.
Carefully remove the skillets from the oven. Place ¼ cup of oil in each skillet and tilt the pans to coat the entire bottom. Arrange the tenders in the skillets. Bake until browned on the bottom, about 12 minutes. Using tongs, flip the tenders and bake until golden and crispy, 8 to 10 minutes more.
Remove from the oven and let the tenders rest in the skillets 5 minutes to slightly cool and let the crust harden. Transfer to a serving platter. Pour half of the dipping sauce evenly over top. Place the remaining sauce in a wide mouth bowl for extra dipping.
Sprinkle the green onions and red peppers over top.
The moviegoing audience is driven by millennials - the most influential demographic in the marketplace in terms of purchasing power:
80M Millennials in the U.S. today
$200B in buying power in 2015
$1.4T in buying power estimated in 2020
They overindex as consumers in these key categories:
Health and Beauty-122
Millennials are social by nature and love to share opinions and information on their purchases:
Super influential consumers-133
Millennials are an elusive group that can be hard to reach. Your ad will have the biggest impact on them at the movies, where they are relaxed and fully engaged. Also, moviegoing primarily takes place on the weekends, when consumers are in a purchasing mindset:
59% ad recall
76% ad likeability
79% purchase Intent
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Weekly Nielsen Rating
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