We made a lot of chicken for our annual Women’s Christmas Dinner at church. It turned out great. If you’re planning a wedding or some other large event, this could work! We got 6-oz. portioned, boneless, skinless breast meat, which can sometimes be dry. But… we topped each piece with a mix of butter and Dijon mustard, plus a mix of bread crumbs and Parmesan. Wow- it was perfectly moist and tender with that treatment!
You can find the family-size recipe here, although it doesn’t mention the Dijon-Butter idea...
- 90 lb. Chicken in 6-oz. size.
- 5.75 green olives (pitted, no pimento)
- .75 lb. raisins
- 2.3 lb. lemon peel, slivered
- 4.6 lb. lemon juice
- 1.15 honey
- 4.3 lb. butter
- 2.15 lb. Dijon
- 3.5 lb. bread crumbs (sweet’s good)
- 3.5 lb. Parmesan
- 4.4 lb. slivered almonds
Prep the toppings below; also order 90 lb. chicken (6-oz., portioned). The chicken itself can be laid on trays and prepped the day before.
Up to several weeks ahead, prep olives, refrigerating jars afterward. Slice in quarters: > 5.75 green olives
Also ahead of time, chop med. fine: > 5.75 lb. raisins
Lemon mix can also be prepped several weeks ahead. After slicing the peel into thin strips, heat briefly to a boil: > 2.3 lb. lemon peel, slivered > 4.6 lb. lemon juice > 1.15 honey > 1/2 TBS. salt
Refrigerate the lemon peel in jars.
On serving day, or day before, spread top of raw chicken pieces with a mix of melted butter, mixed with Dijon. Use: > 4.3 lb. butter > 2.15 lb. Dijon
Sprinkle on top of butter/mustard mix: > 3.5 lb. bread crumbs (sweet’s good) > 3.5 lb. Parmesan
Bake 20 minutes at 350 degrees.
Also on serving day, mix together the prepared olives, raisins, and lemon peel (including lemon peel juice).
Top baked chicken with the olive/raisin/lemon mixture. Last, top with: > 4.4 lb. slivered almonds