I'm organizing a lunch for about 200. Volunteers will make/prep dishes in advance and we'll be able to do some minimal reheating just beforehand. I need to do at least one chicken dish and think boneless breasts or tenders will be easier to eat than bone-in chicken. Also, there is a Tuscan theme to the event.
Looking for something a little different — no chicken parm, etc. So: anyone ever tried Chicken Marbella with boneless breasts (we could leave out the prunes and brown sugar to keep it closer to an Italian meal?) Also thought about having folks prep chicken wrapped in foil with capers, olives, garlic, and lemon slices, but would the foil and lemon react negatively to one another if assembled the night before? Other thoughts/suggestions greatly appreciated.