YIELD: 50 SERVINGS 24 lbs. 8 oz. chicken breast halves, skinless, boneless⅓ cup cardamom2 Tbsps. black pepper, ground2 qts. pears, cored and cut into ¼" cubes1 qt. cucumber, cut into ¼" cubes½ cup capers, rinsed¼ cup + 1 Tbsp. mint, dried1 cup lemon juice¼ 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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.