Sante Fe Glazed Chicken (Breast Boneless)

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Recipes

Sante Fe Glazed Chicken (Breast Boneless)

Yield: 100	Portion: 4 Ounces
Calories:	262 cal
Carbohydrates:	21 g
Protein:	33 g
Fat:	5g
Cholesterol:	88 mg
Sodium:	288 mg
Calcium:	27 mg

Ingredient	Weight	Measure	Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ	31-1/4 lbs
COOKING SPRAY,NONSTICK	2 oz	1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED	2-1/4 lbs	1 qts 2-3/8 cup	2-1/2 lbs
WATER	6-1/4 lbs	3 qts
JUICE,ORANGE	8-3/4 lbs	1 gal
HOT SAUCE	3 oz	1/4 cup 2-1/3 tbsp
SALT	1-2/3 oz	2-2/3 tbsp
GARLIC POWDER	7/8 oz	3 tbsp
MARJORAM,SWEET,GROUND	1/8 oz	3 tbsp
ROSEMARY,GROUND	1/3 oz	3 tbsp
CILANTRO,DRY	1/4 oz	1/4 cup 2/3 tbsp
THYME,GROUND	1/4 oz	1 tbsp
COOKING SPRAY,NONSTICK	2 oz	1/4 cup 1/3 tbsp
HONEY	4 lbs	1 qts 1-3/8 cup
CORNSTARCH	4-1/2 oz	1 cup
WATER	2-1/8 lbs	1 qts

Method:

1 Wash chicken thoroughly under cold running water. Drain well.
2 Lightly spray steam jacketed kettle with non-stick cooking spray. Stir-cook onions in a steam jacketed kettle or stock pot 3
minutes stirring constantly.
3 Combine onions, water, orange juice, hot pepper sauce, salt, garlic powder, marjoram, rosemary, cilantro and thyme.
4 Pour 2-1/4 qt marinade over chicken in each roasting pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45
minutes.
5 Remove chicken from marinade. Reserve marinade for use in Step 8. CCP: Refrigerate marinade at 41 F. or lower.
6 Place 25 chicken breasts on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray.
7 Using a convection oven, bake 12 to 14 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds.
8 Transfer chicken to steam table pans. Hold at 140 F. or higher for use in Step 9.
9 Bring reserved marinade and honey to a boil. Blend cornstarch and cold water together, stir to make a smooth slurry. Add 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.
10 Pour 1-1/4 quart sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.

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Source: U.S. Department of Defence




Sante Fe Glazed Chicken (Breast Boneless) Source: U.S. Department of Defence