Yield: 100 servings 

Ingredients, Rosemary Chicken

• 100 4-ounce boneless skinless chicken breast halves
• 1 cup olive oil
• 1 cup apple juice
• 2 ounces fresh rosemary, chopped
• 2 ounces garlic, chopped
• 1 ounce salt
• 1 ounce pepper

Procedure, Rosemary Chicken

Ingredients, Mushroom, Spinach and Artichoke Heart Sauce

• 2 ounces shallots, chopped
• 2 ounces olive oil
• 5 pounds crimini mushrooms, sliced
• 2 pounds spinach, chopped
• 6 cups canned artichoke hearts, cut in half
• 1 cup white wine
• 2 ½ gallons chicken stock

Procedure, Mushroom, Spinach and Artichoke Heart Sauce

In sauce pot, sauté shallots and oil together. Add crimini mushrooms and sauté until soft. Add wine and chicken stock. Bring to a boil then reduce to a simmer. Add spinach and artichoke hearts.

Plating

Spoon sauce over chicken breasts. 

Nutrition Information

Serving Size: 1/100 of recipe

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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