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Thyme-Rubbed Chicken Paillard with Apricot Glaze
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Brief Description
Chicken breast halves seasoned with a thyme rub and grilled; served with apricot glaze over top.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 240 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
100 chicken breast halves = about 25 pounds.
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Posted By: pedrotti
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Posted On: Sep 10, 2014
Number of Servings:
Ingredients:
- 50 - 4 oz. skinless, boneless chicken breast halves
- 1 cups - extra virgin olive oil
- 1 1/2 cups - fresh thyme
- 1 cups - fresh chopped parsley
- 1/2 cups - fresh lemon juice
- 2 3/4 tablespoons - freshly cracked black pepper
- 2 3/4 tablespoons - sea salt
- 2 3/4 tablespoons - garlic powder
- 1 1/4 teaspoons - cayenne pepper
- 12 1/2 ounces - apricot preserves
- 1/2 tablespoons - garlic minced
- 1/8 cups - light olive oil
- 1/8 cups - low sodium soy sauce
- 3/8 teaspoons - lemon juice
- 1 5/8 teaspoons - sea salt
- 1/2 teaspoons - cayenne pepper
- 3/8 teaspoons - pepper
- 1 1/2 tablespoons - Coleman's dry mustard
Directions:
FOR CHICKEN:
1. In small bowl, combine all ingredients for thyme rub; set aside.
2. Place chicken breast between layers of plastic wrap and pound to 1/4-inch thickness. Rub with thyme rub. Place chicken in refrigerator and allow to marinate for 3 hours.
3. Grill over medium heat for about 5 minutes per side or until chicken is cooked through.
4. SERVING: 1 chicken breast with thyme rub
Suggested wine pairing: Cabernet Sauvignon paired with Thyme-Rubbed Chicken Paillard
(Nutritional info: 230 calories, 9 g fat, 35 g protein, 95 mg cholesterol, 480 mg sodium, 1 g carbohydrate)
FOR GLAZE (50 servings = 3-1/8 cups):
1. Combine all ingredients in saucepan and bring to a simmer. Cook for 2-3 minutes.
2. SERVING: Drizzle 1 tablespoon of sauce over each chicken breast and serve.
(Nutritional Info - 1 tbsp glaze - 40 calories, 1.5 g fat, 0 mg cholesterol, 190 mg sodium, 6 g carbohydrate, 0 g protein)
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