RECIPE DETAILS
Item ID: FS082
Serving Description: 1.5 Ounces
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS082
Serving Description: 1.5 Ounces
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Boulder Valley School District Food Services
Raw chicken yield is 70%
1. Brine the chicken: Brining method = 1 gallon water to 1/2 cup salt, 1 gallon brine to every 6 lbs. meat.
a. Create the water-salt solution in a large container.
b. Add 6lb. of chicken meat to every 1 gallon of brine solution.
c. Allow the chicken to brine for approximately 30 minutes in refrigeration.
2. Cook pasta per package instructions and set aside.
3. Chop parsley.
4. Mince garlic.
Preparation
1. In a bowl, mix flour, salt, and pepper.
2. Dredge chicken in flour mixture.
3. Heat tilt skillet and add oil.
4. Pan fry chicken over medium heat, turning as needed.
5. Cook chicken to 145 degrees F and browned.
6. Finish in the oven if needed.
7. Slice chicken into 1/2 oz pieces.
8. Make the sauce:
a. In the same tilt skillet, add to the chicken cooking oil - lemon juice, parsley, capers, and garlic and stir.
b. Add in chicken base and water.
c. Bring to a boil.
d. Scrape to get up brown bits.
e. Reduce sauce, adjust seasonings if necessary.
f. Reserve sauce for pasta.
Serving
Reheating instructions if preparing ahead of time or sending to site kitchens:
1. Place 50 servings of chicken on a sheetpan.
2. Reheat chicken in 350 degree oven until 165 degrees.
Serving:
1. Mix sauce with pasta
2. Serve 1.5oz of chicken over 1/2 cup pasta and sauce
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 1.5 | Calories: 310.41 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 4.85% | |
Red Orange: 0 | Grains: 1 | Sodium: 277.68 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.