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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 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. |
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.