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

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MEAT, FISH, AND POULTRY No.L 192 00
HONEY LEMON CHICKEN BREAST (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
219 cal
13 g
32 g
4g
88 mg
88 mg
19 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
HONEY
3 lbs
1 qts
JUICE,LEMON
2-1/8 lbs
1 qts
2-7/8 oz
1/4 cup 1-2/3 tbsp
MUSTARD,DIJON
LEMON RIND,GRATED
1-1/8 oz
1/4 cup 1-2/3 tbsp
CURRY POWDER
3/8 oz
1 tbsp
GINGER,GROUND
1/3 oz
1 tbsp
COOKING SPRAY,NONSTICK
3/4 oz
1 tbsp
1 lbs
2 cup
WATER,COLD
CORNSTARCH
2-1/4 oz
1/2 cup
Method
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans.
2
Combine honey, lemon juice, dijon mustard, lemon rind, curry and ginger; mix well.
3
Pour marinade over chicken in each roasting pan; cover. CCP: Marinate under refrigeration 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 7.
5
Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
6
Transfer chicken to steam table pans. CCP: Hold at 140 F. or higher for use in Step 8. Drain chicken drippings.
Bring chicken drippings and reserved marinade to a boil. Blend cornstarch and cold water together to make a smooth slurry. Add
7
slurry to hot sauce, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent
sticking. CCP: Temperature must reach 165 F. or higher for 15 seconds.
8
Pour 3-1/4 cups sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.



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Honey Lemon Chicken Breast (Breast Boneless)

Yield: 100 Portion: 5 Ounces
Calories: 219 cal
Carbohydrates: 13 g
Protein: 32 g
Fat: 4g
Cholesterol: 88 mg
Sodium: 88 mg
Calcium: 19 mg

Ingredient Weight Measure Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ 31-1/4 lbs
HONEY 3 lbs 1 qts
JUICE,LEMON 2-1/8 lbs 1 qts
MUSTARD,DIJON 2-7/8 oz 1/4 cup 1-2/3 tbsp
LEMON RIND,GRATED 1-1/8 oz 1/4 cup 1-2/3 tbsp
CURRY POWDER 3/8 oz 1 tbsp
GINGER,GROUND 1/3 oz 1 tbsp
COOKING SPRAY,NONSTICK 3/4 oz 1 tbsp
WATER,COLD 1 lbs 2 cup
CORNSTARCH 2-1/4 oz 1/2 cup

Method:
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken in roasting pans.
2
Combine honey, lemon juice, dijon mustard, lemon rind, curry and ginger; mix well.
3
Pour marinade over chicken in each roasting pan; cover. CCP: Marinate under refrigeration 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 7.
5
Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
6
Transfer chicken to steam table pans. CCP: Hold at 140 F. or higher for use in Step 8. Drain chicken drippings.
Bring chicken drippings and reserved marinade to a boil. Blend cornstarch and cold water together to make a smooth slurry. Add
7
slurry to hot sauce, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent
sticking. CCP: Temperature must reach 165 F. or higher for 15 seconds.
8
Pour 3-1/4 cups 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence