The senior living residents at Pennswood Village appreciate global flavors, according to Executive Chef Plescha. To keep them on a healthy track, he focuses on vegetable-centric Mediterranean and Asian dishes and lighter proteins, such as chicken and fish. This Greek-inspired recipe is a crowd favorite.
Ingredients
30 lbs. chicken breasts (5 oz. each)
6 cups all-purpose flour, plus additional for dusting
Olive oil for sauteeing
1 1/2 lbs. butter
6 onions, diced
1/2 cup chopped garlic
10 red bell peppers, diced
1 can (10 lbs.) artichoke hearts, drained
2 lbs. sun-dried tomatoes, julienned
1/2 can (10 lbs.) sliced black olives
3 oz. ground cinnamon
3 oz. dried oregano
2 gal. chicken stock
2 qt. white wine
1 cup honey
Steps
- Rinse chicken breasts and pat dry. Dust lightly with flour.
- In large skillet, heat olive oil. Add chicken breasts and sauté until golden brown on both sides. Drain on parchment-lined sheet pan. Hold for service in 140 F oven.
- In large saucepot over medium heat melt butter. Add onions, garlic and peppers; sauté until tender.
- Stir in 6 cups flour to form a roux; cook until flour is well blended and lightly browned.
- Stir in artichoke hearts, tomatoes, olives, cinnamon and oregano; cook 1 minute. Stir in chicken stock, wine and honey; bring to a boil. Reduce heat and cook until sauce thickens, stirring constantly.
- For service, place chicken in baking pan and cover with sauce. Reheat until internal temperature of chicken reaches 165 F.
Yield: 90 portions