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 ...

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