Name: Chicken a la Grecque
Yield: 100 servings
Cuisine: Italian
Ingredients: 4 OZ BASIL TOPS - RTU (for Pasta); 12 QT Tomato Sauce (for Pasta); OZ SALT (for Pasta); 11 LB PASTA - PENNE (for Pasta); 2 QT Caesar Dressing (for Garnish); 6 EA LETTUCE - ROMAINE (for Garnish); 2 LB CHEESE-PARMESAN WHOLE (for Garnish); 4 LB CROUTONS (for Garnish); 10 PT TOMATO - CHERRY (for Confit); 6 OZ GARLIC - FRESH PEELED (for Confit); 1 QT OIL - OLIVE BLENDED (for Confit); 4 OZ BASIL TOPS - RTU (for Confit); OZ SALT (for Confit); OZ PEPPER - BLACK WHOLE (for Confit); 1 CAN ARTICHOKE - HEARTS (for Confit); 6 LB SHALLOTS (for Confit); 2 OZ TARRAGON LEAVES - RTU (for Butter); 3 LB BUTTER SOLIDS - NEW (for Butter); 2 OZ THYME - RTU (for Butter); 2 OZ OREGANO - RTU (for Butter); 2 EA PARSLEY - ITALIAN (for Butter); OZ SALT (for Butter); OZ PEPPER - BLACK WHOLE (for Butter); 4 OZ OREGANO - RTU; 4 OZ THYME - RTU; 0.1 QT OIL - VEGETABLE; 16 OZ GARLIC - FRESH PEELED; 200 EA CHICKEN BREAST - SPLIT /48x3OZ

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Chicken a la Grecque — Formulation & Method | CuliNect