MEASURE (FOR 100 SERVINGS)
Chicken Breast Tenders, Breaded, #1018
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Count out the number of frozen chicken tenders needed to provide 2 ounce equivalents of meat/meat alternate for number of servings needed.
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.
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.
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.
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.
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.
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