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

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MEAT, FISH, AND POULTRY No.L 143 04
MEXICAN BAKED CHICKEN (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
184 cal
1g
32 g
5g
88 mg
293 mg
28 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
CHILI POWDER,DARK,GROUND
2-1/8 oz
1/2 cup
SALT
1-7/8 oz
3 tbsp
CUMIN,GROUND
1-2/3 oz
1/2 cup
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
OREGANO,CRUSHED
1-1/4 oz
1/2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 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 breasts on each sheet pan.
3
Combine chili powder, salt, ground cumin, garlic powder and crushed oregano; mix well.
4
Sprinkle 5-2/3 tbsp seasoning mixture evenly over chicken in each pan. Lightly spray chicken with cooking spray.
Using a convection oven, bake for 10-12 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
5
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 (Breast Boneless)

Yield: 100 Portion: 5 Ounces
Calories: 184 cal
Carbohydrates: 1g
Protein: 32 g
Fat: 5g
Cholesterol: 88 mg
Sodium: 293 mg
Calcium: 28 mg

Ingredient Weight Measure Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ 31-1/4 lbs
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
CHILI POWDER,DARK,GROUND 2-1/8 oz 1/2 cup
SALT 1-7/8 oz 3 tbsp
CUMIN,GROUND 1-2/3 oz 1/2 cup
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
OREGANO,CRUSHED 1-1/4 oz 1/2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 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 breasts on each sheet pan.
3
Combine chili powder, salt, ground cumin, garlic powder and crushed oregano; mix well.
4
Sprinkle 5-2/3 tbsp seasoning mixture evenly over chicken in each pan. Lightly spray chicken with cooking spray.
Using a convection oven, bake for 10-12 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
5
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_breast_boneless.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence