Chicken Parmesan, Veggies & Spaghetti

Transcription

1 Chicken Parmesan, Veggies & Spaghetti Portions 1 1 Plate (12.7 Oz) Nutritional Information Calories 230 Sat. Fat 2g Carbs 18g Sodium 280mg Protein 24g Fiber 3g Fat 7g If left over, do not reuse. Chicken Breast, Parmesan (Baked) Hot 4 Chicken Breasts Pasta Spaghetti Whole Wheat with Spinach Hot 13-5/8 Ounces Vegetables Roasted Hot 1-1/4 Pounds Prepare Baked Chicken Parmesan, whole grain spaghetti with Spinach and Roasted Vegetables according to recipes. For Service As needed for service, plate 1 chicken breast, 1/2 cup pasta mixture and 1/2 cup vegetables. Serve immediately. 1

2 Baked Chicken Parmesan 1 Chicken Parmesan Chicken Breast, Balsamic Garlic Cold 4 Breasts Sauce Pizza Cold 4 Ounces Basil Fresh 4 Leaves Parmesan Cheese, Shredded 1-1/4 Ounces Prepare Balsamic Garlic Chicken and Pizza Sauce according to recipes. For Service 1. Place chicken breasts onto sheet pans. Top each breast with 1 basil leaf, 2 Tbsp sauce and 1 Tbsp cheese. 2. Bake in a preheated 350 degree F. convection (400 degree F. standard) oven until heated through & cheese is melted. Minimum internal temperature should be at least 165 degrees F. (for 15 seconds). 3. Hold hot (140 degrees F. or above) for service. If left over, do not reuse. 2

3 Whole Grain Spaghetti With Spinach 13-5/8 Ounce Noodles Spaghetti, Whole Wheat Cold 5-5/8 Ounces Coulis Tomato Roasted, Shallot 5-3/8 Ounces Herbs, Fine 2/3 Teaspoons Canola Oil 2/3 Teaspoons Garlic, Fresh Chopped 2-2/3 Teaspoons Shallots, Fresh Chopped 2-2/3 Teaspoons Baby Spinach, Fresh 1-1/3 Ounces NOTE: For best results, prepare in small batches or as close as possible to service. Pre- Prepare Whole Wheat Spaghetti and Roasted Shallot Tomato Coulis according to recipes. For Service 1. Heat oil in a sauté pan over medium heat. 2. Add garlic and shallots, and sauté for 30 seconds or until fragrant. 3. Add spinach, and cook for 1 minute or until barely wilted. 4. Add pasta, sauce and Fine Herbs. Toss until evenly coated. 5. Sauté for 1 to 2 minutes or until heat through. 6. Minimum internal temperature should be at least 165 degrees F. (for 15 seconds). 7. Hold hot (140 degrees F. or above) for service. If left over, do not reuse. 3

4 Roasted Vegetables 2 Quarts Asparagus, Fresh Diced 1/2 7-7/8 Ounces Onions Red, Fresh Diced 1/2 7-7/8 Ounces Zucchini Fresh Diced 1/2 7-7/8 Ounces Peppers Red, Fresh Diced 1/2 7-7/8 Ounces Squash Yellow, Fresh Diced 1/2 7-7/8 Ounces Parsley Fresh Chopped 1-1/3 Ounces Pepper Black, Ground 1 Teaspoon 1. Combine all ingredients. Lightly coat with vegetable oil spray (not listed). Toss to evenly coat. 2. Place in a single layer on sheet pans. Do not overcrowd. 3. Roast in a preheated 375 degree F. convection (425 degree F. standard) oven for 7 minutes or until lightly golden. 4. Minimum internal temperature should be 140 degrees F. or above. 5. Hold hot (140 degrees F. or above) for service or cool quickly to internal temperature of 40 degrees F. or below. Use within 24 to 48 hours. Reheat quickly to internal temperature of 165 degrees F. (for 15 seconds). 4

5 Whole Wheat Spaghetti 1-3/8 Ounce Weight Spaghetti, Whole Wheat, Dry 2-1/3 Ounces Water 1-1/8 Pints 1. Bring water to a full rolling boil. 2. Add noodles to boiling water. Stir while returning to a brisk boil. Reduce heat. 3. Simmer for 9 to 12 minutes or until just tender. 4. Minimum internal temperature should be 140 degrees F. or above. Drain. Use immediately. NOTE: Cooked pasta cannot be kept hot longer than 1/2 hour. If holding for 1/2 hour or longer before serving, drain and shock under cold running water. Drain. Hold in cool place. To Reheat 1. Place cooled pasta in colander or china cap. 2. Dip in boiling water for 1 to 2 minutes or until minimum internal temperature is 165 degrees F. or above. 3. Drain. Use immediately. If left over, do not reuse. 5

6 Balsamic Garlic Chicken Breast 4 Breasts Balsamic Vinegar 1 Teaspoon Garlic, Fresh Chopped 1/8 Ounce Salt, Kosher 1/8 Teaspoon Pepper Black, Ground 1/8 Teaspoon Canola Oil 1-1/3 Tablespoons Chicken Breast Boneless, Skinless, Raw Thawed 4 Breasts Oregano, Fresh Chopped 1/2 Teaspoon Thyme, Fresh Chopped 1/2 Teaspoon 1. Combine vinegar, garlic, salt, pepper and oil. 2. Whisk until well-blended for marinade. 3. Add chicken. Toss until evenly coated. 4. Hold refrigerated at internal temperature of 40 degrees F. or below for 1 to 2 hours to marinate. 5. Drain and discard excess marinade. 6. Place chicken on sheet pans. Sprinkle 1/8 tsp oregano and 1/8 tsp thyme over each breast. 7. Preheat char-broiler or grill. For Service 1. Place chicken on a clean and well oiled char-broiler or grill. 2. Cook for 1 to 2 minutes on each side or until well-marked. 3. Transfer to sheet pans. 4. Bake in a preheated 325 degree F. convection (375 degree F. standard) oven for 5 minutes or until minimum internal temperature is at least 165 degrees F. (for 15 seconds). 5. Hold hot (140 degrees F. or above) for service or cool quickly to internal temperature of 40 degrees F. or below. Use within 24 to 48 hours. Reheat quickly to internal temperature of 165 degrees F. (for 15 seconds). 6

7 Pizza Sauce 4 Ounces Tomatoes Diced, No Salt Added, Canned 4-1/4 Ounces Garlic, Fresh Minced 1/8 Teaspoon Oregano, Leaf, Dried Pinch Onion Powder 1/8 Teaspoon Basil Fresh Chiffonade 1/4 Teaspoon Pepper Black, Ground Pinch Pepper Red, Crushed, Dry Pinch 1. In a blender, pulse tomatoes lightly to crush. Transfer to a plastic or non-reactive container. 2. Combine all ingredients until well-blended. 3. Hold refrigerated at internal temperature of 40 degrees F. or below for use. Use within 3 days. 7

8 Roasted Shallot Tomato Coulis 5-3/8 Ounce Volume Stock Vegetable Ultimate 2-3/4 Ounces Tomatoes Plum, Fresh Halved 3-5/8 Ounces Peppers Red, Fresh 1-3/4 Ounces Shallots, Fresh 1-1/3 Ounces Canola Olive Oil Blend, 80:20 1/4 Teaspoon Garlic, Fresh Minced 1/8 Ounce Sherry Wine Vinegar 1-1/3 Teaspoons Pepper Black, Ground 0 Teaspoon 1. Prepare Low Sodium Vegetable Stock according to recipe. 2. Coat sheet pans with vegetable oil spray (not listed). Place tomatoes and peppers on sheet pans in a single layer. 3. Place shallots on separate sheet pans. Do not overcrowd. 4. Roast tomatoes and peppers in a preheated 350 degree F. convection (425 degree F. standard) oven for 20 and shallots for 25 minutes or until lightly golden. 5. Minimum internal temperature should be 140 degrees F. or above. 6. Hold hot (140 degrees F. or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees F. or below. For Service 1. Add oil and garlic in a stock pot. Sauté over medium heat for 1 minute or until aroma is evident. 2. Add roasted tomatoes, pepper and shallots. Stir to combine, and let simmer for 2 minutes. 3. Deglaze with sherry. Simmer for 2 to 3 minutes or until reduced by half. 4. Stir in stock and pepper. Bring to a boil. Reduce heat, and simmer for 10 minutes. 5. Minimum internal temperature should be at least 165 degrees F. (for 15 seconds). 6. Using a mixer, process sauce until smooth puree. 7. Hold hot (140 degrees F. or above) for service or cool quickly to internal temperature of 40 degrees F. or below. 8 Use within 24 to 48 hours. Reheat quickly to internal temperature of 165 degrees F. (for 15 seconds).

9 Fine Herbs 1/8 Teaspoon Basil Fresh Chopped Oregano, Fresh Chopped Thyme, Fresh Chopped Parsley Fresh Chopped 1. In a bowl, add spices. Mix together. 2. Place spice mixture in a shaker. Use within 24 hours. 9

10 Low Sodium Vegetable Broth 2-3/4 Ounces Water 2-3/4 Ounces Bases Vegetable, Low Sodium, No Msg 1/8 Ounce 1. In a kettle, heat water to a simmer. 2. Whisk in base until fully combined. 3. Simmer 20 minutes. Minimum internal temperature should be at least 140 degrees F. (for 15 seconds). 4. Hold hot (140 degrees F. or above) for service. Use within 24 to 48 hours. Reheat quickly to internal temperature of 165 degrees F. (for 15 seconds). 10