Chicken Cooked/Diced

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Chicken Breast, Cooked PREP (4oz) | 1 | ptn |
- Recipe Instructions:
- TOOLS: baking tray, parchment paper, tongs, nitrile gloves, rubber spatula
- STORAGE: cambro with cambro lid, in cooler
- HOLD TIME: 2 days
- YIELD: 88 portions (1 portion is 4 oz.)
- STORAGE : Cambro with cambro lid, in cooler.
- QUALITY INDICATOR: not slimy with no odor.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
FRIST STEP USING THE PRE-BAKED CHICKEN METHOD:
- 1. Cool cooked chicken breasts in walk-in cooler (2-4°C / 35.6-39°F)
- 2. Once completely cooled, store cooked chicken breasts in cambro with lid and cut as recipe requires to order.
-
3. CUT METHODS
Pesto Chicken Club: Butterfly all the way through, creating 2 halves/pieces. (Portion is 4oz)
Cajun Chicken Quesadilla & Spicy Chicken Add on: Butterfly all the way through, creating 2 halves/pieces. Next, julienne the chicken breast into 1/2” slices (cut across the grain). Then dice the julienned pieced into 1/4” dice cubes. (Portion is 4oz)
Cajun Chicken Pasta & Classic Chicken Alfredo: Butterfly all the way through, creating 2 halves/pieces. Next, julienne the chicken breast into 1/2” slices (cut across the grain). (Portion is 4oz)
Country Chicken Club: Butterfly all the way through, creating 2 halves/pieces. (Portion is 4oz) -
IMPORTANT NOTES:
- NEW: new recipe uses the pre-baked chicken breast method. This can be done ahead of time or to order.
- Ensure the chicken is fully cooked - internal temp 74c / 165F, maintaining for 15 seconds (CCP3)
- Use tex mex seasoning and not Texas dry rub seasoning for the Spicy Chicken add-on