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Cranberry Glazed Chicken (Breast Boneless)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 190 00
CRANBERRY GLAZED CHICKEN (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
254 cal
21 g
32 g
4g
88 mg
88 mg
20 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
CRANBERRY SAUCE,JELLIED
7-1/3 lbs
3 qts
2 lbs
2-5/8 cup
HONEY
JUICE,LIME
1-5/8 lbs
3-1/4 cup
WATER,COLD
1-3/4 lbs
3-3/8 cup
CINNAMON,GROUND
1/2 oz
2 tbsp
GINGER,GROUND
1/8 oz
3/8 tsp
CLOVES,GROUND
<1/16th oz
1/8 tsp
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Place chicken breasts on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
3 Using a convection oven, bake at 325 F. 10 to 12 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds. Transfer chicken to steam table pans. Hold at 140 F. or higher for use in Step 5.
4 Break up cranberry sauce with wire whip. Add honey, lime juice, water, cinnamon, ginger and cloves; blend well. Bring to a boil.
Cover; reduce heat; simmer 10 minutes.
5 Pour 1-1/4 qt sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 254 cal |
| Carbohydrates: | 21 g |
| Protein: | 32 g |
| Fat: | 4g |
| Cholesterol: | 88 mg |
| Sodium: | 88 mg |
| Calcium: | 20 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BREAST,BNLS/SKNLS,5 OZ | 31-1/4 lbs | ||
| COOKING SPRAY,NONSTICK | 1-1/2 oz | 3 tbsp | |
| CRANBERRY SAUCE,JELLIED | 7-1/3 lbs | 3 qts | |
| HONEY | 2 lbs | 2-5/8 cup | |
| JUICE,LIME | 1-5/8 lbs | 3-1/4 cup | |
| WATER,COLD | 1-3/4 lbs | 3-3/8 cup | |
| CINNAMON,GROUND | 1/2 oz | 2 tbsp | |
| GINGER,GROUND | 1/8 oz | 3/8 tsp | |
| CLOVES,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. 2 Place chicken breasts on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. 3 Using a convection oven, bake at 325 F. 10 to 12 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Transfer chicken to steam table pans. Hold at 140 F. or higher for use in Step 5. 4 Break up cranberry sauce with wire whip. Add honey, lime juice, water, cinnamon, ginger and cloves; blend well. Bring to a boil. Cover; reduce heat; simmer 10 minutes. 5 Pour 1-1/4 qt sauce evenly over chicken in each pan. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence