Source: MRS 2020
MRS: 576 — Poultry (500s)

Chicken Tenders and Waffles

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken Breast Tenders, Breaded, #1018
300  piece(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Waffle, Round, WGR, #1206
200  Waffle(s)
DIRECTIONS

1.

Preheat oven for chicken and for 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 pan release spray or lined with parchment paper.

4.

Bake according to package directions.
(Prepare in batches to maintain quality.)

5.

Remove from oven and place in steamtable pans. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service.

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process.

6.

Heat waffles according to package directions. Hold for service until time for assembly

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the co mpletion of cooking process.

7.

Assemble for service by placing two waffles on the tray and topping with three chicken tenders.

8.

Portion two waffles with three chicken tenders per serving. 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.

Serving Notes

Schools may choose to serve this recipe with syrup. If syrup is used, the nutrient analysis should be re-calculated to include new ingredient.

Nutrients Per Serving
Calories
340
Carbohydrates
39.00 g
Dietary Fiber
3.00 g
Protein
23.00 g
Sodium
880.00 mg
Total Fat
11.00 g
Sat. Fat
1.50 g
Trans Fat
0.00 g