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Chicken Tenders and Waffles
2 oz. eq. meat/meat alternate, 3 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 2 waffles and 3 chicken tenders
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Breast Tenders, Breaded, #1018 | 300 pieces |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Waffle, Round, WGR, #1206 | 200 waffles |
Syrup, Maple, Imitation, PC, #2227 | 100 packets , 1½ ounces each |
DIRECTIONS
1. | Preheat the oven for the chicken and for the waffles. |
2. | Count out the number of frozen chicken tenders needed to provide 2 oz. eq. meat/meat alternate for the number of servings needed. |
3. | Place frozen chicken tenders on sheet pans (18" x 26" x 1" ) coated with food release spray or lined with parchment paper. |
4. | Bake according to package directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Remove the chicken tenders from the oven and place them in steamtable pans. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
6. | Heat the waffles according to the package directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the co mpletion of cooking process. |
7. | Serve the Chicken and Waffels immediatey, or cover and hold for service until time for assembly CCP: Cover and hold for service at 135 degrees F or higher. |
8. | Place 2 waffles on each tray. Portion 3 tenders on waffles and serve with 1 packet of syrup. |
9. | Serve 2 waffles and 3 chicken tenders, with 1 packet of syrup for one portion. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grain CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
Prepare in batches to maintain quality.