Roasted Chicken Breast
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Piece
From Scratch
Stage 1
235 °C
- Convection
- - | 72 °C
- 5
- 5
R E C I P E
| 170 | g | Chicken Breast, skin on |
| 30 | ml | Oil |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| Ingredients | ||
| Brush the Chicken breasts with oil and season with salt and pepper. You can leave the skin on |
| 1. Food Preparation |
| Place the chicken breasts into a non stick roasting tray. Use core probe, set to 72c/162f to get accurate results |
| 2. Cooking Instruction |
| The cooked breasts can be sliced for a Ceasar salad or served with dauphinoise potatoes and peas with a creamy mustard sauce |
| 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.
