Roasted Corn Chicken breast
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
200 °C
- Combi-steam
- - | 72 °C
- 2
R E C I P E
| 6 | pcs | Corn chicken breast |
| 1 | tsp | Marjoram |
| 1 | tsp | Paprika powder |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 3 | tsp | Olive oil |
| Ingredients | ||
| Marinade the corn chicken breast with the herbs, salt, pepper and olive oil. Let this rest in the fridge overnight. Place the breast skin side down on the baking tray and load it in the preheated Convotherm. Place the core probe. |
| 1. Food Preparation |
| Cook it with the profile below. Let it rest a few min after cooking before cutting. |
| 2. Cooking Instruction |
| Serve the chicken breast with some nice caramelized carrots and some mash potato with juice. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
