Source: U.S. Department of Defence
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Grilled Chicken Breast Sandwich
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 044 00
GRILLED CHICKEN BREAST SANDWICH
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
363 cal
26 g
36 g
12 g
92 mg
386 mg
83 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
COOKING SPRAY,NONSTICK
1-2/3 oz
3-1/3 tbsp
ROLL,SANDWICH BUNS,SPLIT
9-1/2 lbs
100 each
SALAD DRESSING,MAYONNAISE TYPE
2-1/3 lbs
1 qts 5/8 cup
LETTUCE,ICEBERG,FRESH,LEAF
4 lbs
4-1/3 lbs
3 lbs
2 qts 3-7/8 cup
3-1/3 lbs
ONIONS,FRESH,RED,SLICED
TOMATOES,FRESH,SLICED
6-1/2 lbs
1 gal 1/8 qts
6-5/8 lbs
Method
1 Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat.
2 Lightly spray griddle with cooking spray. Grill breasts 5 minutes; lightly spray with cooking spray; turn; grill second side 4
minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Place 1 chicken breast on the bottom half of bun. Spread 2 tsp of salad dressing on top half of bun.
4 Place lettuce leaf, onion slice and tomato slice over chicken breast. Cover with top half of bun. CCP: Hold for service at 140 F. or
higher.
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|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 363 cal |
| Carbohydrates: | 26 g |
| Protein: | 36 g |
| Fat: | 12 g |
| Cholesterol: | 92 mg |
| Sodium: | 386 mg |
| Calcium: | 83 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BREAST,BNLS/SKNLS,5 OZ | 31-1/4 lbs | ||
| COOKING SPRAY,NONSTICK | 1-2/3 oz | 3-1/3 tbsp | |
| ROLL,SANDWICH BUNS,SPLIT | 9-1/2 lbs | 100 each | |
| SALAD DRESSING,MAYONNAISE TYPE | 2-1/3 lbs | 1 qts 5/8 cup | |
| LETTUCE,ICEBERG,FRESH,LEAF | 4 lbs | 4-1/3 lbs | |
| ONIONS,FRESH,RED,SLICED | 3 lbs | 2 qts 3-7/8 cup | 3-1/3 lbs |
| TOMATOES,FRESH,SLICED | 6-1/2 lbs | 1 gal 1/8 qts | 6-5/8 lbs |
| Method: | |
|
1 Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat. 2 Lightly spray griddle with cooking spray. Grill breasts 5 minutes; lightly spray with cooking spray; turn; grill second side 4 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Place 1 chicken breast on the bottom half of bun. Spread 2 tsp of salad dressing on top half of bun. 4 Place lettuce leaf, onion slice and tomato slice over chicken breast. Cover with top half of bun. 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