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Spicy Mustard Chicken with Dijon-Pineapple Salsa

Spicy Mustard Chicken with Dijon-Pineapple Salsa
 
Yield:
45 servings

Ingredients

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

Kraft Kitchens Tips

Make Ahead
Marinade can be prepared ahead of time. Refrigerate up to 48 hours before using as directed.
Special Extra
Garnish with lime wedges and chopped fresh cilantro.
Substitute
Substitute mashed yucca for the mashed potatoes.
K:57068v01:114003
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