Chicken Breast, Cooked

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Chicken Breast (6oz) | 88 | ea |
Coarse Grnd Blk Pepper | 0.15 | oz (wt) |
Olive Oil | 7 | oz (fl) |
- Recipe Instructions:
- TOOLS: baking tray, parchment paper, tongs, nitrile gloves, rubber spatula
- STORAGE: 1/6th insert (6 pieces) and 1/12th insert (12 pieces)
- HOLD TIME: should be cooked off 1-2 times per day as per par or as needed.
- YIELD: Low volume 1/6th insert (6 pieces) and high volume 1/12th insert (12 pieces)
- QUALITY INDICATOR: not slimy with no odour.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In a large mixing bowl place thawed chicken breasts, olive oil and pepper. Mix thoroughly to combine.
- 2. On a parchment lined baking sheet bake in the oven at 350F/177C, for approx.15-20 minutes (depending on oven - until internal temperature reaches 165F/74C)
- 3. Place cooked chicken breasts into an insert & ice bath to cool to 35F-40F/3.5-4C (CCP4).
- 4. Cover with lid, label, date and store the baked chicken onto the line cooler at 35F-40F/3.5-4C until use.
-
IMPORTANT NOTES:
- Shelf life is 2 days maximum
- Highly recommended to prep daily
- this is to prevent the chicken breast from drying out.
- Low volume 1/6th insert (6 pieces) and high volume 1/12th insert (12 pieces)
- The chicken breast stays whole and is not cut until an order requiring chicken breast comes in. Basically cut to order