Source: U.S. Department of Defence
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Barbecued Chicken (Breast Boneless)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 146 01
BARBECUED CHICKEN (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
237 cal
16 g
33 g
4g
89 mg
942 mg
31 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
CATSUP
10-5/8 lbs
1 gal 1 qts
SAUCE,CHILI
2-1/8 lbs
3-3/4 cup
VINEGAR,DISTILLED
1-1/3 lbs
2-1/2 cup
WORCESTERSHIRE SAUCE
14-7/8 oz
1-3/4 cup
MUSTARD,PREPARED
6-5/8 oz
3/4 cup
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
SALT
1-7/8 oz
3 tbsp
1/4 oz
1 tbsp
PEPPER,RED,GROUND
COOKING SPRAY,NONSTICK
3/4 oz
1 tbsp
Method
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans.
2
Combine catsup, chili sauce, vinegar, Worcestershire sauce, mustard, salt, black pepper, and red pepper; mix well.
3
Pour 1 gallon barbecue sauce evenly over chicken in each pan; cover.
4
Place chicken breasts on lightly sprayed sheet pans.
5
Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, open vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Transfer chicken to steam table pans.
6 Bring remaining barbecue sauce to a boil.
7 Pour 3-1/2 cups of barbecue sauce over chicken in each pan. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 2, 2 gallons of prepared BBQ sauce may be used per 100 portions.
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https://theodora.com/recipies/meat_fish_and_poultry/barbecued_chicken_breast_boneless.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 237 cal |
| Carbohydrates: | 16 g |
| Protein: | 33 g |
| Fat: | 4g |
| Cholesterol: | 89 mg |
| Sodium: | 942 mg |
| Calcium: | 31 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BREAST,BNLS/SKNLS,5 OZ | 31-1/4 lbs | ||
| CATSUP | 10-5/8 lbs | 1 gal 1 qts | |
| SAUCE,CHILI | 2-1/8 lbs | 3-3/4 cup | |
| VINEGAR,DISTILLED | 1-1/3 lbs | 2-1/2 cup | |
| WORCESTERSHIRE SAUCE | 14-7/8 oz | 1-3/4 cup | |
| MUSTARD,PREPARED | 6-5/8 oz | 3/4 cup | |
| PEPPER,BLACK,GROUND | 2/3 oz | 3 tbsp | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,RED,GROUND | 1/4 oz | 1 tbsp | |
| COOKING SPRAY,NONSTICK | 3/4 oz | 1 tbsp |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans. 2 Combine catsup, chili sauce, vinegar, Worcestershire sauce, mustard, salt, black pepper, and red pepper; mix well. 3 Pour 1 gallon barbecue sauce evenly over chicken in each pan; cover. 4 Place chicken breasts on lightly sprayed sheet pans. 5 Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, open vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Transfer chicken to steam table pans. 6 Bring remaining barbecue sauce to a boil. 7 Pour 3-1/2 cups of barbecue sauce over chicken in each pan. CCP: Hold for service at 140 F. or higher. Notes 1 In Step 2, 2 gallons of prepared BBQ sauce may be used per 100 portions. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence