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Lemon Pepper Chicken
3 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 thigh
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, Thigh, IQF, #11 | 100 thigh(s) |
Lemon Pepper, #325 | 1/2 cup(s) |
DIRECTIONS
1. | Thaw chicken in refrigerator. Drain well. Arrange chicken on sheet pans sprayed with pan release spray. |
2. | Sprinkle lemon pepper over chicken. |
3. | Bake uncovered until tender, checking frequently: CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Transfer to steamtable pans for serving or cover and store in warmer until ready to serve. |
5. | Portion one thigh per serving. Each portion provides 3 oz. eq. of meat/meat alternate. 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 F or lower. |
Production Notes
Use commodity products when available.