Yield: 200
WHOLE GRAIN CHICKEN TENDERS, BROCCOLI, DICED PEARS, WILD RICE
Ingredients
- 6 CS CHICKEN TENDERS
- 7 CANS DICED PEARS
- 2 CS BROCCOLI
- 1 CS WILD RICE
Instructions
- LINE SHEET TRAYS WITH PARCHMENT PAPER, AND ADD ONE BAG OF TENDERS PER PAN
- ADD BLANCHED BROCCOLI(SEE RECIPE AS NEEDED) TO PANS ACCORDING TO PORTION CHARTS AND GUIDES FOR CLASSROOMS. WRAP AND LABEL ALL PANS WITH CLASSROOM NAME. REHEAT FOR 15-20 MINS OR UNTIL THE BROCCOLI IS AT AN INTERNAL TEMPERATURE OF 165 F
- ADD DICED PEARS TO 2 QT CONTAINERS ACCORDING TO PORTION CHARTS AND GUIDES FOR CLASSROOMS. PLACE CAMBROS IN CLASS BINS WHEN COMPLETE
- COOK RICE FOLLOWING RECIPE. PORTION PORTION ACCORDING TO PORTION GUIDLINES BASED ON AGE AND CLASS SIZE. WRAP WITH FOIL AND LABEL WITH CLASSROOM NAME. PLACE IN LUNCH BINS WHEN COMPLETED
- BAKE CHICKEN AT 350 DEGREES FOR 20 MINUTES OR UNTIL IT REACHES AND INTERNAL TEMPERATURE OF 160 F AND IS CRISPY.
- CUT CHICKEN AS NEEDED FOR CLASSROOMS. PORTION ACCORDING TO PORTION GUIDLINES BASED ON AGE AND CLASS SIZE.
Notes
BLANCH AND PORTION BROCCOLI THE DAY BEFORE
PORTION THE PEARS THE DAY BEFORE