Glazed Honey Orange Chicken with Hot Banana Pepper Rings

Measures	Ingredients	Weights
20 each	Boneless skinless chicken breasts (6 oz/170g each)	3.4 kg
Marinade
1 cup	Orange juice
6 tbsp	Crisco® Canola or Vegetable Oil
6 tbsp	Bick's® Hot Banana Peppers, Liquid
1 1/2 tsp	Thyme, dry leaf
Glaze
2 1/4 cups	Honey, liquid
1 1/2 cups	Frozen concentrated orange juice, thawed
6 tbsp	Soy sauce
6 tbsp	Dijon mustard
3 tbsp	Crisco® canola or vegetable oil
1 1/2 tsp	Thyme, dry leaf
1 1/2 tsp	Rosemary, dry leaf
3 tbsp	Corn or Tapioca Starch
6 tbsp	Cold water
Toppings
3 cups	Bick's® Hot Banana Peppers	350 g
1 cup	Sliced black olives	125 g

Yield: 20 servings, 6 oz/170 g each

Instructions:

Marinade: Place chicken breasts in large stainless steel pan. Whisk all marinade ingredients together and pour over chicken breasts. Cover and refrigerate 4 hours or overnight. Discard marinade. Place chicken in pans or steam table inserts and bake in preheated 350°F/180°C oven for 25 minutes.
Glaze: Stir honey, orange juice, soy sauce, mustard, oil, thyme and rosemary together in small saucepan and heat until simmering. Dissolve corn or tapioca starch in water; stir into glaze until thickened.
Bake: Scatter topping over baked chicken and drizzle with glaze. Bake another 5 minutes or until internal temperature reaches 165°F/74°C.