Search the recipe database
Spicy Chicken Breast Sandwich
2 oz. eq. meat/meat alternate, 3 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Breast Tenders, Breaded, #1018 | 100 patties |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Bun, Hamburger, WGR, #1228 | 100 buns |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 2 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 12 1/2 medium , (2-3/5" diameter) |
Pickles, Dill Slices, #2813 | 200 slices |
DIRECTIONS
1. | CHICKEN PATTIES: Place the frozen chicken patties on a sheet pan (18" x 26" x 1") that has been sprayed with food release spray or lined with parchment paper. 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 temperature, follow those recommendations. |
2. | Assemble sandwiches immediately, or cover the pan until ready 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 assembly. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
3. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
4. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan until ready for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in the warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion 1 sandwich with trimmings for each serving. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
Production Notes
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 Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.
Prepare only what can be served in a 30 minute period to maintain quality.
Serving Notes
Have condiments available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.
Alternate instructions: Assemble sandwiches on serving line.