Chicken Fillet And Cheese Recipe
Servings: 12
Ingredients
- 18 3/4 lb CHICKEN FILLET, CHKD, BRD
- 2 5/8 lb CHEESE AMER/SLICE
- 5 563/1000 lb TOMATOES FRESH
- 4 lb LETTUCE FRESH
- 100 x BUN HAMBGR 13OZ #102
- 219/500 c. SALAD DRESSING #2 1/2
Directions
- YIELD: 100 PORTIONS (PANS) TEMPERATURE: 425 F.
- 1. PLACE FILLETS ON PANS.
- 2. BAKE 23 TO 28 Min Or possibly Till THOROUGHLY HEATED.
- 3. USE 2 LB 10 Ounce (50 SLICES) AMERICAN CHEESE, SLICED. CUT SLICES IN HALF.
- PLACE 1/2 SLICE CHEESE ON TOP OF EACHJ FILLET. RETURN TO OVEN; HEAT 1 MINUTEOR Till CHEES BEGINS TO Heat.
- 4. PLACE LETTUCE LEAF AND 1 TOMATO SLICE OVER FILLET. COVER WITH TOP HALF OFBUN. SERVE Warm.
- NOTE:1.IN STEP 4, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- 2.IN STEP 4, 5 LB 11 Ounce TOMATOES A.P. WILL YIELD 5 LB 9 Ounce SLICED TOMATOES.
- 3.IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 12 TO 14 Min Or possibly Till THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
- SERVING SIZE: 2 SANDWICH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 12 servings | |
| Calories 86 | |
| Calories from Fat 26 | 30% |
| Total Fat 2.99g | 4% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 695mg | 20% |
| Total Carbs 13.09g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.19g | 5% |
| Protein 3.35g | 5% |
