Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Glycemic Load
0
Low
Nutrition per serving
Calories237.4 kcal (12%)
Total Fat20.3 g (29%)
Carbs2.1 g (1%)
Sugars1.1 g (1%)
Protein11.7 g (23%)
Sodium322 mg (16%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
32 servings
Instructions
Step 1
Preheat oven to 350* F. -- Convection oven to 300* F.
Step 2
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.
Step 3
CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meats & vegetables.
Step 4
1. Melt margarine in a large pan. Place chicken in pan and brown on both side. Remove brown chicken from pan and place in greased steamtable pan.
Step 5
2. Add onion, mushrooms, and basil to large pan. Stir to mix and sauté 2-3 minutes.
Step 6
3. Add Worcestershire sauce and cream of mushroom soup to onions and mushrooms. Stir to mix and bring to a simmer.
Step 7
4. Pour sauce over chicken. Cover steamtable pan with foil and bake 20-25 minutes or until final internal cooking temperature of chicken if reached.
Step 8
CCP--Final internal temperature >165*F held for 15 seconds.
Step 9
CCP: Maintain 135*F or above.
Step 10
Serve 1 chicken breast per portion.
Step 11
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. Separate into shallow pans as needed for proper cooling. Cover, label & date. Refrigerate.
Step 12
CCP--Reheat (one time only) to >165*F. for 15 seconds within 2 hrs.
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