Recipes

ITALIAN MARINATED CHICKEN

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Tip

Cover chicken during hot holding to keep it from drying out.

Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST, 1/2 CUP POTATOES, 1/2
Amount Per Serving
Calories 252
% Daily Value
Total Fat 6.7g
10%
Saturated Fat 1.2g
6%
Cholesterol 58mg
19%
Sodium 425mg
18%
Total Carbohydrate 24.7g
8%
Dietary Fiber 3.4g
14%
Protein 21.5g
43%
Vitamin A 51%
Vitamin C 27%
Calcium 5%
Iron 4%
Total Time

50 min.

Serving & Size

1 SERVING (1 CHICKEN BREAST, 1/2 CUP POTATOES, 1/2

Yields

This double-duty marinade and basting sauce is made with Swanson® Unsalted Chicken Broth.  With just the right amount of tomatoes, Parmesan cheese, garlic powder and Italian seasoning, it is a simple way to add great flavor to grilled or broiled chicken breasts.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST, 1/2 CUP POTATOES, 1/2
Amount Per Serving
Calories 252
% Daily Value
Total Fat 6.7g
10%
Saturated Fat 1.2g
6%
Cholesterol 58mg
19%
Sodium 425mg
18%
Total Carbohydrate 24.7g
8%
Dietary Fiber 3.4g
14%
Protein 21.5g
43%
Vitamin A 51%
Vitamin C 27%
Calcium 5%
Iron 4%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

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Weight Measure
Swanson® Unsalted Chicken Broth 7  cups
low-sodium canned diced tomatoes 2 oz. 0 1/4  cups
Parmesan cheese, grated 0 oz. 4  tsp.
Italian seasoning, crushed 2  tsp.
garlic powder 1  tsp.
boneless, skinless chicken breast, cooked yield from 1 pound raw 6 

1. Stir broth, tomatoes, cheese, Italian seasoning and garlic powder in a shallow nonmetallic dish or a resealable plastic bag. Add chicken and turn to coat. Cover dish or seal bag. Refrigerate for 30 minutes.

CCP: Hold for cold service at 41°F until needed.

2. Lightly oil grill rack and heat to medium.  Grill chicken for 15 minutes, or until cooked through. Turn over once halfway through grilling and brush often with broth mixture. Discard remaining broth mixture.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

 
Weight Measure
mashed potatoes, hot 89 oz. 3  qt.
fresh mixed vegetables (broccoli, carrots, red or green peppers, snap peas, onions), cooked, hot 77 oz. 3  qt.
3. To Serve: Using tongs, plate 1 cooked chicken breast with 1/2 cup (#8 scoop) mashed potatoes and 1/2 cup (4 oz spoodle) mixed vegetables.

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