Cook Time: 60 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: AllergenSoy; Chicken; AllergenWheat; AllergenFish; Garlic; Celery

Calories: 130 Kcal

Carbohydrates: 1 g

Protein: 20 g

Total Fat: 4.5 g

Calcium: 10 mg

Sodium: 270 mg

Ingredients

10 Servings

• 1 Tbsp 2 tsp Sauce, Soy Bulk LS

• 1 Tbsp 2 tsp Sauce, Worcestershire

• 1 Tbsp 2 tsp Oil, Vegetable

• 1/2 tsp Pepper, Black Ground  

• 1/2 tsp Garlic, Powder  

• 1/2 tsp Celery Salt 

• 2 tsp Parsley, Fresh, Minced

• 2 lb 10 Oz Chicken, Breast Boneless Skinless

25 Servings

• 1/2 C Sauce, Soy Bulk LS

• 1/2 C Sauce, Worcestershire 

• 1/2 C Oil, Vegetable 

• 1 1/2 tsp Pepper, Black Ground 

• 1 1/2 tsp Garlic, Powder 

• 1 1/2 tsp Celery Salt 

• 2 TBSP Parsley, Fresh, Minced

• 6 lb 8 oz Chicken, Breast Boneless Skinless

50 Servings

• 1 C Sauce, Soy Bulk LS

• 1 C Sauce, Worcestershire 

• 1 C Oil, Vegetable 

• 1 TBSP Pepper, Black Ground 

• 1 TBSP Garlic, Powder 

• 1 TBSP Celery Salt 

• 1/4 C Parsley, Fresh, Minced

• 13 lb Chicken, Breast Boneless Skinless

100 Servings

• 2 C Sauce, Soy Bulk LS

• 2 C Sauce, Worcestershire 

• 2 C Oil, Vegetable 

• 2 TBSP Pepper, Black Ground 

• 2 TBSP Garlic, Powder 

• 2 TBSP Celery Salt 

• 1/2 C Parsley, Fresh, Minced

• 26 lb Chicken, Breast Boneless Skinless

Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

2. Combine Sauces, Oil, and Spices. Mix well.

3. Pour marinade over Chicken. Marinate overnight in refrigerator <40F.

4. Oil sheet pan. Place Chicken on sheet pans. Bake to *internal temp >165F for 15 sec, in 350F oven for 45-60 min.

5. CCP -- Maintain >140F for only 4 hrs.

6. CCP -- Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.

7. CCP -- Reheat: To internal temp 165F held 15 sec within 1 hr - one time only.

8. Cook Time: 45-60 min.

   
   
   Print Recipe Here