Source: U.S. Department of Defence
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Cajun Chicken Sandwich
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 052 00
CAJUN CHICKEN SANDWICH
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
389 cal
41 g
39 g
7g
88 mg
600 mg
96 mg
Ingredient
Weight
Measure
Issue
TROPICAL FRUIT SALSA
2 gal 3/4 qts
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
22-3/4 lbs
100 each
PEPPER,BLACK,GROUND
3-5/8 oz
1 cup
1-7/8 oz
3 tbsp
SALT
PAPRIKA,GROUND
1-1/3 oz
1/4 cup 1-2/3 tbsp
FENNEL,GROUND
1-1/8 oz
1/4 cup 1-2/3 tbsp
MUSTARD,DRY
2-1/8 oz
1/4 cup 1-2/3 tbsp
THYME,GROUND
3/4 oz
1/4 cup 1-2/3 tbsp
PEPPER,RED,GROUND
1/2 oz
3 tbsp
SAGE,GROUND
3/8 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
1-5/8 oz
1/4 cup 1-2/3 tbsp
JUICE,LEMON
1-1/8 lbs
2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ROLL,KAISER
12-5/8 lbs
100 each
Method
1
Prepare 1 recipe Tropical Fruit Salsa (O 030 00); cover. CCP: Refrigerate at 41 F. or lower for use in Step 8.
2
Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat.
3
Combine black pepper, salt, garlic powder, paprika, fennel, mustard flour, thyme, red pepper and sage. Stir until well blended.
4
Add lemon juice to spices. Mix until smooth paste is formed.
5
Add cajun paste to chicken. Mix well to evenly distribute paste mixture.
6
Lightly spray each sheet pan and chicken breast with non-stick cooking spray. Place 25 chicken breasts on each sheet pan.
7
Using a convection oven, bake at 325 F. 10 to 12 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
8 Place chicken breast on bottom half of roll. Cover with top half. Serve with 1/4 cup of Tropical Fruit Salsa. CCP: Hold for service
at 140 F. or higher.
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https://theodora.com/recipies/sandwiches/cajun_chicken_sandwich.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 6 Ounces |
| Calories: | 389 cal |
| Carbohydrates: | 41 g |
| Protein: | 39 g |
| Fat: | 7g |
| Cholesterol: | 88 mg |
| Sodium: | 600 mg |
| Calcium: | 96 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TROPICAL FRUIT SALSA | 2 gal 3/4 qts | ||
| CHICKEN,BREAST,BNLS/SKNLS,5 OZ | 22-3/4 lbs | 100 each | |
| PEPPER,BLACK,GROUND | 3-5/8 oz | 1 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PAPRIKA,GROUND | 1-1/3 oz | 1/4 cup 1-2/3 tbsp | |
| FENNEL,GROUND | 1-1/8 oz | 1/4 cup 1-2/3 tbsp | |
| MUSTARD,DRY | 2-1/8 oz | 1/4 cup 1-2/3 tbsp | |
| THYME,GROUND | 3/4 oz | 1/4 cup 1-2/3 tbsp | |
| PEPPER,RED,GROUND | 1/2 oz | 3 tbsp | |
| SAGE,GROUND | 3/8 oz | 1/4 cup 1-2/3 tbsp | |
| GARLIC POWDER | 1-5/8 oz | 1/4 cup 1-2/3 tbsp | |
| JUICE,LEMON | 1-1/8 lbs | 2 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| ROLL,KAISER | 12-5/8 lbs | 100 each |
| Method: | |
|
1 Prepare 1 recipe Tropical Fruit Salsa (O 030 00); cover. CCP: Refrigerate at 41 F. or lower for use in Step 8. 2 Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat. 3 Combine black pepper, salt, garlic powder, paprika, fennel, mustard flour, thyme, red pepper and sage. Stir until well blended. 4 Add lemon juice to spices. Mix until smooth paste is formed. 5 Add cajun paste to chicken. Mix well to evenly distribute paste mixture. 6 Lightly spray each sheet pan and chicken breast with non-stick cooking spray. Place 25 chicken breasts on each sheet pan. 7 Using a convection oven, bake at 325 F. 10 to 12 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 8 Place chicken breast on bottom half of roll. Cover with top half. Serve with 1/4 cup of Tropical Fruit Salsa. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence