Rosemary-Seared Breast of Chicken with Mushrooms, Spinach and Artichoke Hearts

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
Marinate all ingredients for 12 hours. Grill chicken on one side. Finish in 350° F oven about 15 minutes, until chicken reaches internal temp of 165°F.
 
Ingredients, Mushroom, Spinach and Artichoke Heart Saucespinach
  • 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

Nutrition Facts - Rosemary Chicken

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

Source: Harvard University Dining Services

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