Chicken For A Crowd: 2 Moist And Delicious Chicken Breast Recipes To Add To Your Catering Menu

Posted on: 8 December 2015

Chicken breasts are a common choice among catering customers who love the simplicity and leanness of this cut of meat. Unfortunately, a lot of chicken breast recipes are poorly suited for catering menus, since chicken breasts become dry if allowed to sit in chafing dishes for too long before serving. These two chicken breast recipes are the exception to the rule. Add them to your catering menu, and you're sure to have a lot of smiling customers.

Saucy Lemon and Garlic Chicken Breasts

The lemon juice and olive oil in this chicken breast recipe keep the meat moist as it sits in the warming dish. The recipe makes 20 breasts, but you can easily double or triple it for a larger party.

Ingredients:

  • 20 boneless, skinless chicken breasts -- about 6 ounces each
  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 3 cups chicken stock
  • 1 teaspoon black pepper
  • 6 cloves of garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 2 tablespoons cornstarch

In a mixing bowl, whisk together all of the ingredients except for the chicken. Make sure the cornstarch is fully dissolved. Lay the chicken out in a large, deep baking dish. If you have to pile the chicken breasts on top of one another, do so. Pour the sauce over the chicken, and then cover the pan with aluminum foil. Bake in a 350 degree F oven for 40 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Turn over the chicken breasts once during cooking.

When the chicken is finished cooking, transfer it to the warming dishes, sauce and all, and allow guests to help themselves.

Oven Barbecue Chicken Breasts

Customers who want something a little more hearty will love these oven barbecue chicken breasts. The sauce has a perfect balance of sweetness and tang, so it should appeal to a wide array of tastes. Once again, this recipe makes 20 breasts, but is easy to double or triple.

Ingredients:

  • 20 boneless, skinless chicken breasts -- about 6 ounces each
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 cup olive oil
  • 3 cups ketchup
  • 1/4 cup molasses
  • 1/4 cup packed brown sugar
  • 2/3 cup apple cider vinegar

Arrange the chicken breasts in a large, deep baking dish. Drizzle them with the olive oil, and then season them with the garlic, onion powder, salt and paprika. Place in a 350 degree F oven, and bake for 20 minutes.

While the chicken is baking, combine the remaining ingredients. Pour this mixture over the chicken, and continue baking for 20 more minutes or until the chicken reaches an internal temperature of 165 degrees F. Transfer the chicken and sauce to a warming dish, and serve.

If you would rather a company cater your meal for you, visit Hegedorn's.

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When you first open a restaurant, all of those food suppliers might seem the same. In an effort to speed things up and to get a great deal, you might opt for whoever offers you the best deals on the things you order most frequently. Unfortunately, some suppliers can offer you a higher level of customer service than others can; which will matter later. After all, what will you do if you forget to add an important ingredient to your order? Will you be able to call the company and add it? I made this website to teach other restaurant owners what to look for in a food supplier.

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