Chicken Capri by the Pound

Menu Planning Guidelines:

 - 8 ounces per person when one main dish is offered: (1 LB = 2 servings.) 

- 3 to 5 ounces per person per item when two or more proteins are offered: (on average 4 servings per LB)

Consider our sample pan sizes for reference:

3 LB Half Pan | ( six -8oz servings/ten- 5oz servings )

5 LB Half Pan | ( ten -8oz servings/sixteen -5oz servings )

8 LB Full Pan | ( sixteen -8oz servings/25 -5oz servings )

10 LB Full Pan | ( twenty -8oz servings/thirty two -5oz servings )

12 LB Full Pan | (twenty four -8oz servings/thirty eight -5oz servings )

15 LB Full Pan | ( thirty -8oz servings/forty eight -5oz servings )

Preparation: Remove the pan of Chicken Capri from the refrigerator and allow it to come to room temperature for about 15-20 minutes. This helps ensure even heating.

Oven Method: Preheat your oven to 350°F (175°C). 

Reheating Time: Reheat the Chicken Capri in the oven for approximately 20-30 minutes, or until it reaches an internal temperature of 165°F (74°C). Larger pans or thicker pieces of chicken may require slightly longer heating times and it is a good idea to gently stir the pans a couple of times.

Stovetop Method (Alternate): If you prefer to reheat on the stovetop, transfer the Chicken Capri to a skillet or saucepan. Heat over low to medium heat, stirring occasionally to ensure even heating. Cover the skillet with a lid to help trap moisture and prevent drying out. Cook until the chicken is heated through, reaching an internal temperature of 165°F (74°C).

Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken to ensure it has reached the safe temperature of 165°F (74°C) throughout.