Source: U.S. Department of Defence
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Chicken in Orange Sauce (Breast Boneless)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 181 00
CHICKEN IN ORANGE SAUCE (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
208 cal
8g
33 g
4g
88 mg
264 mg
22 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
COOKING SPRAY,NONSTICK
1-1/4 oz
2-2/3 tbsp
ONIONS,FRESH,CHOPPED
1-1/4 lbs
3-1/2 cup
1-3/8 lbs
8-3/4 lbs
1 gal
JUICE,ORANGE
FLOUR,WHEAT,GENERAL PURPOSE
6-5/8 oz
1-1/2 cup
SUGAR,GRANULATED
7 oz
1 cup
SALT
1-2/3 oz
2-2/3 tbsp
PAPRIKA,GROUND
2/3 oz
2-2/3 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
ROSEMARY,GROUND
1/8 oz
1 tbsp
1/8 oz
1/8 tsp
GARLIC POWDER
Method
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2
Place chicken breasts in lightly sprayed steam table pans. DO NOT OVERLAP.
3
Stir-cook onions in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes or until tender, stirring constantly.
4
Combine orange juice, flour, sugar, salt, paprika, pepper, rosemary, and garlic powder; mix well. Add onions; stir to blend.
5
Ladle 2-3/4 cups orange mixture over chicken in each pan.
Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
6
or higher for 15 seconds. Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 208 cal |
| Carbohydrates: | 8g |
| Protein: | 33 g |
| Fat: | 4g |
| Cholesterol: | 88 mg |
| Sodium: | 264 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BREAST,BNLS/SKNLS,5 OZ | 31-1/4 lbs | ||
| COOKING SPRAY,NONSTICK | 1-1/4 oz | 2-2/3 tbsp | |
| ONIONS,FRESH,CHOPPED | 1-1/4 lbs | 3-1/2 cup | 1-3/8 lbs |
| JUICE,ORANGE | 8-3/4 lbs | 1 gal | |
| FLOUR,WHEAT,GENERAL PURPOSE | 6-5/8 oz | 1-1/2 cup | |
| SUGAR,GRANULATED | 7 oz | 1 cup | |
| SALT | 1-2/3 oz | 2-2/3 tbsp | |
| PAPRIKA,GROUND | 2/3 oz | 2-2/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/3 oz | 1 tbsp | |
| ROSEMARY,GROUND | 1/8 oz | 1 tbsp | |
| GARLIC POWDER | 1/8 oz | 1/8 tsp |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. 2 Place chicken breasts in lightly sprayed steam table pans. DO NOT OVERLAP. 3 Stir-cook onions in a lightly sprayed steam-jacketed kettle or stockpot 3 minutes or until tender, stirring constantly. 4 Combine orange juice, flour, sugar, salt, paprika, pepper, rosemary, and garlic powder; mix well. Add onions; stir to blend. 5 Ladle 2-3/4 cups orange mixture over chicken in each pan. Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. 6 or higher for 15 seconds. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence