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

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MEAT, FISH, AND POULTRY No.L 206 00
BAYOU CHICKEN (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
186 cal
3g
32 g
4g
88 mg
435 mg
27 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
JUICE,LEMON
2-2/3 lbs
1 qts 1 cup
SEASONING,CAJUN
10-2/3 oz
2 cup
1-1/2 lbs
3 cup
HOT SAUCE
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat.
2
Combine lemon juice, hot pepper sauce and cajun seasoning. Stir until well blended.
3
Pour 1 quart marinade over chicken breasts in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes.
Lightly spray each pan with non-stick cooking spray. Place 25 chicken breasts on each sheet pan. Lightly spray breasts with
4
non-stick cooking spray. Pour 1 quart marinade over chicken breasts in each pan; cover. Discard any remaining marinade.
5 Using a convection oven, bake 12 to 14 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds.
6 Transfer chicken to steam table pans. CCP: Hold for service at 140 F. or higher.



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Bayou Chicken (Breast Boneless)

Yield: 100 Portion: 5 Ounces
Calories: 186 cal
Carbohydrates: 3g
Protein: 32 g
Fat: 4g
Cholesterol: 88 mg
Sodium: 435 mg
Calcium: 27 mg

Ingredient Weight Measure Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ 31-1/4 lbs
JUICE,LEMON 2-2/3 lbs 1 qts 1 cup
SEASONING,CAJUN 10-2/3 oz 2 cup
HOT SAUCE 1-1/2 lbs 3 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat.
2
Combine lemon juice, hot pepper sauce and cajun seasoning. Stir until well blended.
3
Pour 1 quart marinade over chicken breasts in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes.
Lightly spray each pan with non-stick cooking spray. Place 25 chicken breasts on each sheet pan. Lightly spray breasts with
4
non-stick cooking spray. Pour 1 quart marinade over chicken breasts in each pan; cover. Discard any remaining marinade.
5 Using a convection oven, bake 12 to 14 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds.
6 Transfer chicken to steam table pans. 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/bayou_chicken_breast_boneless.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence