Chicken Monterey
Cook Time: 45 Min.
Serving Size: 5 Oz Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 350°F
Nutritional Content
Allergens: Chicken; AllergenMilk; Peppers Bell; Onion; Garlic; AllergenSulphites
Calories: 320 Kcal
Carbohydrates: 8 g
Protein: 24 g
Total Fat: 21 g
Calcium: 125 mg
Sodium: 410 mg
Ingredients
10 Servings
1 1/4 Cup Dressing, Italian Bulk
2 lb 10 Oz Chicken, Breast Bnls Sknls Large
11 Oz Onion, Yellow
11 Oz Peppers, Green Fresh
1/3 Cup Oil, Vegetable
5 Oz Cheese, Monterey Jack Shredded
25 Servings
3 Cup Dressing, Italian Bulk
6 lb 8 Oz Chicken, Breast Bnls Sknls Large
1 lb 12 Oz Onion, Yellow
1 lb 12 Oz Peppers, Green Fresh
1 Cup Oil, Vegetable
12.5 Oz Cheese, Monterey Jack Shredded
50 Servings
1 1/2 Qt Dressing, Italian Bulk
13 lb Chicken, Breast Bnls Sknls Large
3 lb 8 Oz Onion, Yellow
3 lb 8 Oz Peppers, Green Fresh
2 Cup Oil, Vegetable
1 lb 9 Oz Cheese, Monterey Jack Shredded
100 Servings
3 Qt Dressing, Italian Bulk
26 lb Chicken, Breast Bnls Sknls Large
7 lb Onion, Yellow
7 lb Peppers, Green Fresh
1 Qt Oil, Vegetable
3 lb 2 Oz Cheese, Monterey Jack Shredded
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment
Marinate chicken in dressing overnight in under refrigeration.
CCP -- Maintain <40F/4C; discard unused product. (FDA)
Remove chicken from marinade and cook to internal temp.
Sauté vegetables in oil.
Top chicken with sautéed onions, peppers and cheese. Melt under broiler.
For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Discard unused product.