Spicy Mustard Chicken with Dijon-Pineapple Salsa

Yield:

45 servings

Ingredients

Ingredients	Weights	Measures
Marinade
honey	2 lb. + 11 oz. 8-1/2 oz.	3-3/4 cups 3/4 cup
oil	1 lb. + 14 oz. 6 oz.	3-3/4 cups 3/4 cup
fresh lime juice	1 lb. + 14 oz. 6 oz.	3-3/4 cups 3/4 cup
fresh orange juice	1 lb. + 14 oz. 6 oz.	3-3/4 cups 3/4 cup
GREY POUPON Country Dijon Mustard	1 lb. + 7 oz. 4-1/2 oz.	2-1/2 cups 1/2 cup
dark brown sugar, packed	1 lb. 3 oz.	2 cups 6 Tbsp.
green onions, chopped	6-1/4 oz. 1-1/4 oz.	2 cups 6 Tbsp.
fresh cilantro, chopped	2-1/2 oz. -	2 cups 6 Tbsp.
fresh jalapeño peppers, seeded	1 lb. 3 oz.	15 each 3 each
fresh basil, chiffonade	1-3/4 oz. -	1-1/4 cups 1/4 cup
orange zest	5 oz. 1 oz.	1 cup 3 Tbsp.
dried oregano leaves	1 oz. -	1 cup 3 Tbsp.
lime zest	1 oz. -	3/4 cup 2-1/2 Tbsp.
minced fresh garlic	3-3/4 oz. -	2/3 cup 2 Tbsp.
dark chili powder	2 oz. -	1/2 cup 1-1/2 Tbsp.
sesame oil	3-3/4 oz. -	1/2 cup 1-1/2 Tbsp.
crushed red pepper	- -	1/3 cup 1 Tbsp.
kosher salt	2-1/2 oz. -	1/4 cup 2-1/2 tsp.
Chicken
skin-on boneless chicken breasts (6 oz. each)	16 lb. + 14 oz. 3 lb. + 6 oz.	45 each 9 each
mashed potatoes	11 lb. + 4 oz. 2 lb. + 4 oz.	1 gal. + 1-3/4 qt. 4-1/2 cups
Dijon-Pineapple Salsa	- -	1 Full Recipe 1 Trial Recipe

Directions

MARINADE:
PROCESS all ingredients in food processor until pureed.

CHICKEN:
POUR Marinade over chicken breasts in non-reactive full-hotel pans (or in half-hotel pan for trial recipe). Refrigerate 12 to 24 hours.

REMOVE chicken from marinade; discard marinade. Place chicken in parchment paper-lined full sheet pans (or in half-sheet pan for trial recipe). Bake in 375ºF-convection oven 12 to 15 min. or until chicken is done (165ºF).

FOR each serving: Spoon 1/2 cup potatoes onto plate; top with 1 chicken breast. Spoon 1/2 cup Dijon-Pineapple Salsa over chicken.