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Caribbean Chicken Breast (Breast Boneless)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 023 00
CARIBBEAN CHICKEN BREAST (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
202 cal
7g
32 g
4g
88 mg
212 mg
24 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
JUICE,LEMON
2-1/8 lbs
1 qts
HONEY
1-3/8 lbs
1-7/8 cup
CHICKEN BROTH
1 cup
PAPRIKA,GROUND
3-7/8 oz
1 cup
1-5/8 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
SALT
1 oz
1 tbsp
LEMON RIND,GRATED
1 oz
1/4 cup 1-1/3 tbsp
GINGER,GROUND
1 oz
1/4 cup 1-2/3 tbsp
PEPPER,RED,GROUND
3/8 oz
2 tbsp
3/4 oz
1/4 cup 1-1/3 tbsp
OREGANO,CRUSHED
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in each roasting pan; cover.
2 Combine lemon juice, honey, chicken broth, paprika, garlic powder, salt, lemon rind, ginger, red pepper, and oregano. Mix well.
3 Pour marinade evenly over chicken in each roasting pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45
minutes.
4 Place chicken breasts on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray. CCP: Refrigerate remaining
marinade at 41 F. or lower for use in Step 6.
5 Using a convection oven, bake at 325 F. for 12-14 minutes on high fan, open vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
6 Bring reserved marinade to a boil. Cover; reduce heat; simmer 2 minutes. CCP: Temperature must reach 165 F. or higher for 15
seconds.
7 Transfer chicken to steam table pans. Discard chicken drippings.
8 Pour approximately 1 cup marinade evenly over chicken in each pan. Discard any unused marinade. CCP: Hold for service at 140
F. or higher.



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Caribbean Chicken Breast (Breast Boneless)

Yield: 100 Portion: 5 Ounces
Calories: 202 cal
Carbohydrates: 7g
Protein: 32 g
Fat: 4g
Cholesterol: 88 mg
Sodium: 212 mg
Calcium: 24 mg

Ingredient Weight Measure Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ 31-1/4 lbs
JUICE,LEMON 2-1/8 lbs 1 qts
HONEY 1-3/8 lbs 1-7/8 cup
CHICKEN BROTH 1 cup
PAPRIKA,GROUND 3-7/8 oz 1 cup
GARLIC POWDER 1-5/8 oz 1/4 cup 1-2/3 tbsp
SALT 1 oz 1 tbsp
LEMON RIND,GRATED 1 oz 1/4 cup 1-1/3 tbsp
GINGER,GROUND 1 oz 1/4 cup 1-2/3 tbsp
PEPPER,RED,GROUND 3/8 oz 2 tbsp
OREGANO,CRUSHED 3/4 oz 1/4 cup 1-1/3 tbsp
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp

Method:
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in each roasting pan; cover.
2 Combine lemon juice, honey, chicken broth, paprika, garlic powder, salt, lemon rind, ginger, red pepper, and oregano. Mix well.
3 Pour marinade evenly over chicken in each roasting pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45
minutes.
4 Place chicken breasts on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray. CCP: Refrigerate remaining
marinade at 41 F. or lower for use in Step 6.
5 Using a convection oven, bake at 325 F. for 12-14 minutes on high fan, open vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
6 Bring reserved marinade to a boil. Cover; reduce heat; simmer 2 minutes. CCP: Temperature must reach 165 F. or higher for 15
seconds.
7 Transfer chicken to steam table pans. Discard chicken drippings.
8 Pour approximately 1 cup marinade evenly over chicken in each pan. Discard any unused marinade. CCP: Hold for service at 140
F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/caribbean_chicken_breast_breast_boneless.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence