Chicken Parmesan
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each | |||
|---|---|---|---|---|---|
| Elementary | N/A | Elementary | N/A | Elementary | 24 |
| Secondary | N/A | Secondary | N/A | Secondary | 24 |
| Recipe Total Yield | |
|---|---|
| Weight | 6.75 lb |
| Items | 24 |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | 2.5 | ||
| Secondary | 2 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| Chicken Breast (Patuxent Farms) | Defrost under refridgeration | 4.5 lb | 4.5 lb | 24 | |
| Sauce, Pizza Uncooked | 1 pt, 1 C | ||||
| Cheese, Mozzarella Shrd Low Fat | 8 oz | 1 C, 14 Tbsp | |||
| Cheese, Parmesan Grated | 4 oz | 1 C |
Method
- Place 24 chicken breasts on a parchment lined sheet pan.
- Bake at 350F degrees to an internal temperature of 145 - approximately 15 minutes.
- Cool per HACCP SOPs.
- Spread 2 cups of sauce on the bottom of a hotel pan - shingle the breasts on the sauce and then top with 1 cup of sauce.
- Mix the cheeses and top each pan with 12 oz of the mix.
- Cover with parchment and keep refrigerated.
- For Service: Serve with Pasta Marinara or Cheesy Pasta: 2 oz for elementary portion or 4 oz for secondary portion.
Serving Guidelines
| Type of Pans Needed: | 2.5" Hotel Pan |
| Number of Pans Needed: | 1 |
| Weight Per Pan: | 6.75 lb |
| Items Per Pan: | 24 |
| Elementary Portions Per Pan: | 24 |
| Secondary Portions Per Pan: | 24 |
| Elementary Serving Utensil: | Spoon and or Spatula |
| Secondary Serving Utensil: | Spoon and or Spatula |