Baked Caesar Chicken Thigh

Baked Caesar Chicken Thigh

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Step 1

Preheat oven to 375°F. -- Convection oven to 325°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

1. Drain chicken; place chicken in a single layer in steam table sprayed with nonstick cooking spray.

Step 4

2. Sprinkle chicken with black pepper.

Step 5

3. Whisk together Caesar dressing, sour cream and parmesan in a bowl; dredge chicken in mixture, shake off excess and place on baking sheet.

Step 6

4. Bake, uncovered, 25 -30 minutes or until desired internal temperature is reached.

Step 7

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 8

CCP: Maintain holding 135°F or above.

Step 9

Portion 1 chicken thigh per serving.

Step 10

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 11

Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 12

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours