North Dakota Adult Nutrition

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Chicken Florentine

Brooke Wojdynski

Cook Time: 25 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F

Nutritional Content

Allergens: Chicken; AllergenSoy; Mushroom; AllergenMilk; Spinach; AllergenSulphites; Garlic

Calories: 150 Kcal

Carbohydrates: 3 g

Protein: 21 g

Total Fat: 6 g

Calcium: 40 mg

Sodium: 230 mg

Ingredients

10 Servings

  • 1 lb 14 Oz Chicken Baked Breast Bnls Sknls

  • 2 1/4 Cup Base, Cream Soup Dry

  • 2 Tbsp 1 tsp Wine, White

  • 2 Tbsp 1 tsp Margarine, Solids

  • 1 1/2 tsp Garlic, Whole Fresh

  • 7 Oz Mushrooms, Fresh

  • 7 Oz Spinach, Chopped Frz

25 Servings

  • 4 lb 11 Oz Chicken Baked Breast Bnls Sknls

  • 1 1/2 Qt Base, Cream Soup Dry

  • 1/3 Cup Wine, White

  • 1/3 Cup Margarine, Solids

  • 1 Tbsp 1 tsp Garlic, Whole Fresh

  • 1 lb 2 Oz Mushrooms, Fresh

  • 1 lb 2 Oz Spinach, Chopped Frz

50 Servings

  • 9 lb 6 Oz Chicken Baked Breast Bnls Sknls

  • 2 3/4 Qt Base, Cream Soup Dry

  • 2/3 Cup Wine, White

  • 2/3 Cup Margarine, Solids

  • 2 Tbsp 2 tsp Garlic, Whole Fresh

  • 2 lb 3 Oz Mushrooms, Fresh

  • 2 lb 3 Oz Spinach, Chopped Frz

100 Servings

  • 18 lb 12 Oz Chicken Baked Breast Bnls Sknls

  • 1 Gal 2 Cup Base, Cream Soup Dry

  • 1 1/3 Cup Wine, White

  • 1 1/3 Cup Margarine, Solids

  • 1/3 Cup Garlic, Whole Fresh

  • 4 lb 6 Oz Mushrooms, Fresh

  • 4 lb 6 Oz Spinach, Chopped Frz

Instructions

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

  2. Bake chicken until internal temp is reached.

  3. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

  4. Sauce: Saute garlic in butter. Add the mushrooms and stir. Add in spinach and wine and stir. Slowly add the cream soup mixture and heat through.

  5. Pour sauce over chicken before serving.

  6. 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.

  7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

  9. Discard unused product.



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