SOUTHERN STYLE BARBECUED CHICKEN

Made With:

Soups

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Tip

Serve with Corn and Black-Eyed Pea Salad and 1/2 cup of orange slices for a meal less than 500 calories.

Nutrition Facts
Serving Size
1 EACH (1 CHICKEN BREAST)
Amount Per Serving
Calories 209
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.6g
3%
Cholesterol 82mg
27%
Sodium 251mg
10%
Total Carbohydrate 17.4g
6%
Dietary Fiber 0.5g
2%
Protein 26.5g
53%
Vitamin A 6%
Vitamin C 4%
Calcium 2%
Iron 4%
Total Time

40 min.

Serving & Size

1 EACH (1 CHICKEN BREAST)

Yields

Chicken on the grill is basted with a honey-and-mustard kissed tomato sauce.

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 CHICKEN BREAST)
Amount Per Serving
Calories 209
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.6g
3%
Cholesterol 82mg
27%
Sodium 251mg
10%
Total Carbohydrate 17.4g
6%
Dietary Fiber 0.5g
2%
Protein 26.5g
53%
Vitamin A 6%
Vitamin C 4%
Calcium 2%
Iron 4%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Soups

Campbell's® Condensed Tomato Soup

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Weight Measure
Campbell's® Condensed Tomato Soup 20  cups
honey 1 1/2  cups
dry mustard 0 1/4  cups
onion powder tbsp.
1. Stir the Cambpell's® Tomato soup, honey, mustard and onion powder in a stockpot.
Weight Measure
boneless, skinless chicken breast 12 lb. 48  ea.
2. Lightly oil grilling rack and heat to medium. Grill chicken for 20 minutes, turning chicken over once.

CCP: Cook the chicken to 165 °F.
CCP: Hold hot at 140 °F.


3. Brush the chicken with the soup mixture and grill for an additional 15 minutes or until cooked through, turning and brushing often with the soup mixture.

CCP: Cook the chicken to 165 °F.
CCP: Hold hot at 140 °F.


4. Heat the remaining soup mixture to a boil and serve with the chicken.

CCP: Hold for hot service at 140 °F.
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