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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|low-sodium canned diced tomatoes||2 oz.||0 1/4 cups|
|Parmesan cheese||0.25 oz.||4 tsp.|
|Italian seasoning||2 tsp.|
|garlic powder||1 tsp.|
|boneless, skinless chicken breast||6 lb.||24 ea.|
|mashed potatoes||89 oz.||3 qt.|
|fresh mixed vegetables (broccoli, carrots, red or green peppers, snap peas, onions)||77 oz.||3 qt.|
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.
|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.|
- Cover chicken during hot holding to keep it from drying out.