MEASURE (FOR 100 SERVINGS)
Chicken, Patty, Frozen, Breaded, #1026
Salsa, Bulk, #2823
1 quart + 2 1/2 cups
Cheese, American Process, Sliced, #1308
3 pounds + 2 ounces
Place the precooked breaded chicken breast patties in a single layer on a sheetpan sprayed with pan release spray or lined with parchment paper.
Spoon 1 tablespoon of salsa in the center of each patty.
Top each patty with a ½ ounce sliced cheese.
Bake according to package directions.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on package or case have a higher temperature, follow those recommendations.
Place patties in a single layer on steamtable pans (12"x 20"x 2½"). Serve them immediately, or cover them and place them in a warmer until ready for service. If aluminum foil or plastic wrap is used as a cover, cut holes in it to prevent the patties from becoming soggy.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 1 patty for each serving. Each portion provides 2½ oz. eq. of meat/meat alternate and 1 oz. eq. of whole grain.
CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
Chicken patties on a sheetpan.
Chicken patties topped with salsa and cheese before baking.
Baked chicken patties ready for the service line.
1 serving of baked chicken patty.
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