Content sponsored by: Alto-Shaam

chicken breast with broccoliCooked Chicken Breast

Are you serving 100 people? What about 1,000 people? Cooking in a combi oven can save time and labor. When using plate retherm cooking methods, you can cook in bulk ahead of time, rapidly cool, plate cold and retherm on the day of service. Simply roll the racks from each of the prep stations to save time (and prevent an aching back).

Chicken breast can be a great protein to work with for banquets. Here’s a simple recipe to cook your chicken breasts in bulk a few days before the big event.


  • 1 cup (237 mL) kosher salt 
  • 1 gallon (3.7 L) cold water
  • 6 ounces (170 g) boneless skinless chicken breasts
  • olive oil
  • salt and pepper to taste 


Combine salt and water together for the brine, add chicken breasts and marinate for 20 minutes.

After marinating, drain and dry chicken. Brush with olive oil, and season with salt and pepper. Grill mark only one side. Place in pans and cook in a preheated combi oven at 170 degrees F (77 degrees C). Steam for 15-20 minutes or at a minimum of 165 degrees F (74 degrees C).

NOTE: Chicken breast cannot overcook at this temperature. Roll into the blast chiller after production to lock in flavor and improve food safety.

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