YIELD: 50 SERVINGS

24 lbs. 8 oz. chicken breast halves, skinless, boneless
⅓ cup cardamom
2 Tbsps. black pepper, ground
2 qts. pears, cored and cut into ¼" cubes
1 qt. cucumber, cut into ¼" cubes
½ cup capers, rinsed
¼ cup + 1 Tbsp. mint, dried
1 cup lemon juice
¼ cup honey

1. Place chicken in large bowl.

2. Mix cardamom and black pepper in small bowl. Rub evenly over chicken.

3. Place chicken on 3 greased 18×26×1" sheet pans.

4. Bake in conventional oven at 350°F for 25 to 35 minutes until chicken reaches internal temperature of 160°F.

5. Transfer to two 12×20×2" steam table pans.

6. Place pears, cucumbers, capers and mint in large bowl.

7. Whisk lemon juice and honey with pear mixture. Pear mixture can be served on or alongside the chicken.

Photo and Recipe: Pear Bureau Northwest