Tomato Garlic Chicken
Servings : 25 Portions
Calories : 120kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spatula
- Spoon
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 200 gm Feta Cheese crumbled
- 1.5 kg Roma Tomatoes fresh, diced
- 85 gm Onions fresh, diced
- ¾ tsp Cilantro fresh, chopped
- ¾ tsp Garlic fresh, minced
- 1 tbsp Olive Oil extra virgin
- 1.25 kg Chicken Breast cooked, strips
Instructions
- Wash Roma tomatoes and cilantro. Peel onions and garlic. Dice Roma tomatoes and onions. Finely chop cilantro. Mince garlic. Replace cilantro with parsley if desired.
- In a large bowl, combine all ingredients except for the chicken. Set aside in the refrigerator until plating/portioning.
- Bulk: in ½ size- 2” deep production pans portion out 50gm of chicken and place 70 gm of tomato filling on top of each portion. Cover with plastic wrap and aluminum foil. Place pan in Multigen for 50 minutes.Cold Plating: on a service plate, portion out 50gm of chicken and place 70 gm of tomato filling on top of chicken. Add a side to the dish. Place on the hot side of the tray to retherm prior to service.
- Bulk: remove from Multigen and serve with a side dish.
- Serve hot.
- Garnish: Finely chopped herbs, like parsley or cilantroFood Accompany: Any appropriate side dishes