Carnation® Recipes

Grilled Chicken with Carrot Ginger Sauce

Measures	Ingredients	Weights
Chicken
24 each	Chicken breasts, about 6 oz / 170 g each	4 kg
6 tbsp	Crisco® Canola or Vegetable Oil	-
6 tbsp	Juice, orange	-
1/2 tbsp	Cinnamon, ground	-
1/2 tbsp	Salt	-
Sauce
2 tbsp	Crisco® Canola or Vegetable Oil	-
3 cups	Onion, small dice	350 g
2 tbsp	Ginger, fresh, minced	-
4 tsp	Orange zest	-
5 cups	Europe’s Best® Carrots “A la Parisienne”, frozen*	21 oz
3 cups	Stock, chicken or vegetable	-
1/2 cup	Juice, orange	-
1 tsp	Salt	-
1 cup	Regular Carnation® Evaporated Milk	-
Garnish
	Orange slices
	Watercress, coarsely chopped

Yield: Makes 24 servings
Per portion: 6 oz (170 g) chicken breast with 2 1/2 fl oz (70 mL) Sauce
Total Recipe:Chicken breasts: 9 lbs (4 kg) / Sauce: 7 ½ cups (1.7 L)

Instructions:

Chicken : Place chicken breasts in shallow pan. Separately, whisk oil, juice, cinnamon and salt together; pour over chicken breasts. Marinade 5 minutes. Grill or pan-fry in non-stick pan 3-4 minutes per side or until done.
Sauce: Heat oil in saucepan over medium heat. Add onion, ginger and orange zest; sweat for 2 minutes. Add remaining sauce ingredients and bring to a boil. Reduce heat, cover and simmer 10 minutes or until carrots are tender. Add evaporated milk. Puree.

A la minute:

Make sauce ahead and keep warm in bain marie.
Brush chicken breast with marinade, then grill. Serve with 2 ½ fl oz / 70 mL sauce and steamed rice.