Name: Grilled Supreme of Free Range Chicken SPA
Yield: 100 servings
Cuisine: American
Ingredients: 100 EA CHICKEN - BREAST BNLS SKLS; 0.25 CAN CHERRIES - DARK (for Sauce); 0.125 QT HOUSE WINE RED (for Sauce); 0.125 BTL APP-TAWNY PORT (for Sauce); 10 LB PEAS - GREEN (for Peas); 2 OZ GARLIC - FRESH PEELED (for Peas); 1.5 LB ONIONS - RED (for Peas); 3 EA ONIONS - COCKTAIL (PKLD) (for Peas); 2 LB RAISINS - BLANCHED (for Peas); OZ PEPPER - BLACK WHOLE (for Peas); OZ SALT (for Peas); 0.125 EA OIL SPRAY PAN COATING (for Peas); 2 LB CRANBERRIES - DRIED (for Peas); 2 PT TOMATO - CHERRY (for Garnish grilled halves); 1 OZ TARRAGON LEAVES - RTU (for Garnish); 1 EA PARSLEY - ITALIAN (for Garnish); 2 EA ONIONS - COCKTAIL (PKLD) (for Garnish grilled halves); Chimichuri (50 Serving for Cauliflower); Roasted Cauliflower (100 Serving); 0.5 EA OIL SPRAY PAN COATING

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Grilled Supreme of Free Range Chicken SPA — Formulation & Method | CuliNect