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Mexican Baked Chicken (8 PC)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 143 01
MEXICAN BAKED CHICKEN (8 PC)
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
267 cal
1g
39 g
11 g
119 mg
403 mg
35 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
CHILI POWDER,DARK,GROUND
2-2/3 oz
1/2 cup 2 tbsp
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
CUMIN,GROUND
2-1/8 oz
1/2 cup 2 tbsp
GARLIC POWDER
1-3/4 oz
1/4 cup 2-1/3 tbsp
OREGANO,CRUSHED
1-5/8 oz
1/2 cup 2 tbsp
Method
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2
Lightly spray sheet pans with non-stick cooking spray. Place chicken meat side up on each sheet pan.
3
Combine chili powder, salt, ground cumin, garlic powder and crushed oregano; mix well.
4
Sprinkle 4-2/3 tbsp seasoning mixture evenly over chicken in each pan. Lightly spray chicken with cooking spray.
5
Using a convection oven, bake 40 minutes at 325 F. 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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Mexican Baked Chicken (8 PC)

Yield: 100 Portion: 2 Pieces
Calories: 267 cal
Carbohydrates: 1g
Protein: 39 g
Fat: 11 g
Cholesterol: 119 mg
Sodium: 403 mg
Calcium: 35 mg

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp
CHILI POWDER,DARK,GROUND 2-2/3 oz 1/2 cup 2 tbsp
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
CUMIN,GROUND 2-1/8 oz 1/2 cup 2 tbsp
GARLIC POWDER 1-3/4 oz 1/4 cup 2-1/3 tbsp
OREGANO,CRUSHED 1-5/8 oz 1/2 cup 2 tbsp

Method:
1
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2
Lightly spray sheet pans with non-stick cooking spray. Place chicken meat side up on each sheet pan.
3
Combine chili powder, salt, ground cumin, garlic powder and crushed oregano; mix well.
4
Sprinkle 4-2/3 tbsp seasoning mixture evenly over chicken in each pan. Lightly spray chicken with cooking spray.
5
Using a convection oven, bake 40 minutes at 325 F. 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/mexican_baked_chicken_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence