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Chicken Tenders (Baked)
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 3 tenders
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Breast Tenders, Breaded, #13 | 300 tender(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
DIRECTIONS
1. | Count out number of frozen chicken tenders needed to provide 2 ounce equivalents of meat/meat alternate for number of servings needed. |
2. | Place frozen chicken tenders on sheet pans (18" x 26" x 1") coated with pan release spray or lined with parchment paper. |
3. | Bake according to package directions. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Remove from oven and place in steamtable pans. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. |
5. | Portion 3 tenders per serving . Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Production Notes
Prepare in batches to maintain quality.