Search the recipe database
Chicken Breast Fillet on Croissant
1 oz. eq. meat/meat alternate and 2 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 fillet and 1 croissant
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Croissant, WGR, 1½ oz. eq. #1219 | 100 croissants-1 ½ grain |
Chicken, Breast, Fillet, Breaded, 1 oz. eq. M/MA, #1036 | 100 fillets |
DIRECTIONS
1. | Thaw croissants at room temperature or according to directions on case or package. |
2. | Prepare the chicken breast fillets from a frozen state according to the directions on the case and/or package. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperatures, follow those recommendations. |
3. | Place on line for service immediately, or cover the pan until time for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in a warmer until ready for sandwich assembly. CCP: Cover and hol din a warmer at 135 degrees F or higher until ready for assembly. |
4. | Place the chicken breast fillets and croissants on the heated portion of the service line for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
5. | Portion 1 chicken breast fillet and 1 croissant for serving. Each portion provides 1 oz. eq. meat/meat alternate and 2 oz. eq. whole grain. CCP: Hold and maintain the product a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftover 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. |