TREND: HEALTHY RESOLUTIONS
SOURCE: EXECUTIVE CHEF STEPHEN PLESCHA, PENNSWOOD VILLAGE, NEWTON, PA.
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
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