Chicken Parmesan

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementaryN/AElementary24
SecondaryN/ASecondaryN/ASecondary24
Recipe Total Yield
Weight6.75 lb
Items24
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.5
Secondary2
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken Breast (Patuxent Farms)Defrost under refridgeration4.5 lb4.5 lb24
Sauce, Pizza Uncooked1 pt, 1 C
Cheese, Mozzarella Shrd Low Fat 8 oz1 C, 14 Tbsp
Cheese, Parmesan Grated4 oz1 C

Method

  1. Place 24 chicken breasts on a parchment lined sheet pan.
  2. Bake at 350F degrees to an internal temperature of 145 - approximately 15 minutes.
  3. Cool per HACCP SOPs.
  4. 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.
  5. Mix the cheeses and top each pan with 12 oz of the mix.
  6. Cover with parchment and keep refrigerated.
  7. 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