Nutrition balance score
Good
Glycemic Index
69
High
Glycemic Load
33
High
Nutrition per serving
Calories419.2 kcal (21%)
Total Fat13 g (19%)
Carbs47.2 g (18%)
Sugars1.9 g (2%)
Protein29 g (58%)
Sodium225.8 mg (11%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
25 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
1. In a large bowl, mix together flour, basil, salt, oregano, garlic powder, pepper and parsley. Set aside.
Step 4
2. Whisk together milk and eggs in a separate bowl. Place cornflakes in another container.
Step 5
3. Dredge each piece of chicken in the seasoned flour; shake to remove excess. Dip flour chicken into get mixture. Lastly coat each piece of chicken with cornflakes.
Step 6
4. Place coated chicken onto lined sheet trays. Bake 25-30 minutes until lightly browned and final internal temperature has been reached.
Step 7
CCP--Final internal temperature >165*F held for 15 seconds.
Step 8
CCP: Maintain 135*F or above.
Step 9
Serve 3 oz of chicken per portion.
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. Separate into shallow pans as needed for proper cooling. Cover, label & date. Refrigerate.
Step 11
CCP--Reheat (one time only) to >165*F. for 15 seconds within 2 hrs.
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