Cajun Chicken Sandwich

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
TROPICAL FRUIT SALSA 2 gal 3/4 qts
CHICKEN,BREAST,BNLS/SKNLS,5 OZ 22-3/4 lbs 100 each
PEPPER,BLACK,GROUND 3-5/8 oz 1 cup
SALT 1-7/8 oz 3 tbsp
PAPRIKA,GROUND 1-1/3 oz 1/4 cup 1-2/3 tbsp
FENNEL,GROUND 1-1/8 oz 1/4 cup 1-2/3 tbsp
MUSTARD,DRY 2-1/8 oz 1/4 cup 1-2/3 tbsp
THYME,GROUND 3/4 oz 1/4 cup 1-2/3 tbsp
PEPPER,RED,GROUND 1/2 oz 3 tbsp
SAGE,GROUND 3/8 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 1-5/8 oz 1/4 cup 1-2/3 tbsp
JUICE,LEMON 1-1/8 lbs 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ROLL,KAISER 12-5/8 lbs 100 each

Method

1 Prepare 1 recipe Tropical Fruit Salsa (O 030 00); cover. CCP: Refrigerate at 41 F. or lower for use in Step 8.
2 Wash chicken breasts thoroughly under cold running water. Drain well. Remove excess fat.
3 Combine black pepper, salt, garlic powder, paprika, fennel, mustard flour, thyme, red pepper and sage. Stir until well blended.
4 Add lemon juice to spices. Mix until smooth paste is formed.
5 Add cajun paste to chicken. Mix well to evenly distribute paste mixture.
6 Lightly spray each sheet pan and chicken breast with non-stick cooking spray. Place 25 chicken breasts on each sheet pan.
7 Using a convection oven, bake at 325 F. 10 to 12 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
8 Place chicken breast on bottom half of roll. Cover with top half. Serve with 1/4 cup of Tropical Fruit Salsa. CCP: Hold for service
at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
389 cal 41 g 39 g 7 g 88 mg 600 mg 96 mg

Portion

6 Ounces

Yield

100