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Baked Yogurt Chicken (Breast Boneless)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 186 00
BAKED YOGURT CHICKEN (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
257 cal
15 g
35 g
5g
89 mg
230 mg
81 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
BREADCRUMBS
5-3/4 lbs
1 gal 2 qts
GARLIC POWDER
5/8 oz
2 tbsp
1/2 oz
2 tbsp
ONION POWDER
PAPRIKA,GROUND
1/2 oz
2 tbsp
1/4 oz
1 tbsp
PEPPER,RED,GROUND
GINGER,GROUND
1/8 oz
1/4 tsp
YOGURT,PLAIN,LOWFAT
4-1/3 lbs
2 qts
5/8 oz
2 tbsp
GARLIC POWDER
ONION POWDER
1/2 oz
2 tbsp
1/4 oz
1 tbsp
PEPPER,RED,GROUND
GINGER,GROUND
1/8 oz
1/4 tsp
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
Method
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2
Combine bread crumbs, garlic powder, onion powder, paprika, red pepper and ginger; mix well. Set aside for use in Step 4.
3
Combine yogurt, garlic powder, onion powder, red pepper and ginger in shallow pan; mix well.
4
Dip chicken in yogurt mixture, then in crumb mixture; shake off excess.
5
Place chicken breasts 1 inch apart on each lightly sprayed sheet pan.
Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
6
or higher for 15 seconds.
7 Transfer and shingle chicken in steam table pans with bottom side up. CCP: Hold for service at 140 F. or higher.



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Baked Yogurt Chicken (Breast Boneless)

Yield: 100 Portion: 5 Ounces
Calories: 257 cal
Carbohydrates: 15 g
Protein: 35 g
Fat: 5g
Cholesterol: 89 mg
Sodium: 230 mg
Calcium: 81 mg

Ingredient Weight Measure Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ 31-1/4 lbs
BREADCRUMBS 5-3/4 lbs 1 gal 2 qts
GARLIC POWDER 5/8 oz 2 tbsp
ONION POWDER 1/2 oz 2 tbsp
PAPRIKA,GROUND 1/2 oz 2 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
GINGER,GROUND 1/8 oz 1/4 tsp
YOGURT,PLAIN,LOWFAT 4-1/3 lbs 2 qts
GARLIC POWDER 5/8 oz 2 tbsp
ONION POWDER 1/2 oz 2 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
GINGER,GROUND 1/8 oz 1/4 tsp
COOKING SPRAY,NONSTICK 1 oz 2 tbsp

Method:
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2
Combine bread crumbs, garlic powder, onion powder, paprika, red pepper and ginger; mix well. Set aside for use in Step 4.
3
Combine yogurt, garlic powder, onion powder, red pepper and ginger in shallow pan; mix well.
4
Dip chicken in yogurt mixture, then in crumb mixture; shake off excess.
5
Place chicken breasts 1 inch apart on each lightly sprayed sheet pan.
Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
6
or higher for 15 seconds.
7 Transfer and shingle chicken in steam table pans with bottom side up. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_yogurt_chicken_breast_boneless.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence