Source: MRS 2020
MRS: 546 — Poultry (500s)

Chicken Tenders (Baked)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: 3 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  tenders
Pan Release Spray, Vegetable Oil, #2514
20  second spray
DIRECTIONS

1.

Count out the number of frozen chicken tenders needed to provide 2 ounce equivalents of meat/meat alternate for number of servings needed.
Three tenders provide a 2 ounce portion of meat/meat alternate and 1 oz. eq. whole grain.

2.

Place the frozen chicken tenders in a single layer on sheet pans (18" x  26" x  1") coated with pan release spray or lined with parchment paper.

3.

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

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

4.

Remove the chicken tenders from the oven and place them in steamtable pans. Serve them immediately, or cover them and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.

5.

Portion 3 tenders for each serving . Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. 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.

Production Notes

Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving
Calories
180
Carbohydrates
13.00 g
Dietary Fiber
1.00 g
Protein
19.00 g
Sodium
620.00 mg
Total Fat
6.00 g
Sat. Fat
1.50 g
Trans Fat
0.00 g