Ingredients
| Chicken breast, raw, skinless | 17¼ pounds |
Caesar Salad Dressing
| Mayonnaise, low-fat | 6¾ cups |
| Mustard, yellow(10 teaspoons) | ⅕ cup |
| Garlic, fresh minced or powdered(2-3 cloves) | 2½ teaspoons |
| Worcestershire sauce | 2½ teaspoons |
| Onion powder | 2½ teaspoons |
| Lemon juice(or cider vinegar) | 2½ teaspoons |
| Milk, low-fat | 6⅔ tablespoons |
| Parmesan cheese, low-fat | 6⅔ tablespoons |
| Salt, kosher | ⅓ teaspoon |
| Pepper | ⅓ teaspoon |
Lemon Parsely Sauce
| Butter or margarine(about 1¾ pounds) | 3¾ cups |
| Flour | 5 cups |
| Chicken base | ½ cup |
| Water, cold | 12 cups |
| Onion powder | 5 teaspoons |
| Garlic powder | 2½ teaspoons |
| Onions, chopped(about 2 large) | 1¾ cups |
| Carrots, chopped(about 3 6-inch carrots) | 1½ cups |
| Celery, chopped(about 4 stalks) | 1½ cups |
| Paprika | 2½ teaspoons |
| White pepper | 2½ teaspoons |
| Milk, whole | 5 cups |
| Lemon juice | 7½ cups |
| Parsley, fresh, chopped | 5 cups |
Instructions
- Mix all ingredients listed for the Caesar Salad Dressing and whisk until combined.
- Mix chicken breast with Caesar Salad Dressing and let marinate for at least an hour and up to overnight.
- Make a velouté— a savory sauce that is made from a roux and a light stock:* First make a roux by melting the margarine in a large shallow stew pot) over low heat, add the flour, and continue to stir until light brown, but not dark brown.* Add the chicken base and mix.
- Slowly whisk in 12 cups cold water, a little bit at a time. When all the water has been added, add the vegetables, herbs, and spices, and bring the sauce to a simmer.
- Stir occasionally and keep at a simmer for 40 minutes. Remove the vegetables with a slotted spoon. Add the milk, lemon juice, and parsley, and taste for seasoning.
- Remove chicken from marinade, allowing whatever marinade that sticks to the chicken to stay and arrange on sheet pans. Cook in a 350°F oven until the chicken reaches an internal temperature of 165°F for 15 seconds.
- Cut chicken into 1½-inch by ½-inch strips. Mix the cut-up chicken with the lemon-parsley sauce. Bring the mixture up to 165°F for 15 seconds if needed.
- Serve 3½ ounces chicken and sauce with spinach or kale and a side of brown rice.