Chicken fillet and cheese

Yield: 100 Servings

Measure Ingredient
18¾ pounds CHICKEN FILLET; CHKD, BRD
2⅝ pounds CHEESE AMER/SLICE
5 9/16 pounds TOMATOES FRESH
4 pounds LETTUCE FRESH
100 BUN HAMBGR 13OZ #102
7/16 cup SALAD DRESSING #2 1/2

YIELD: 100 PORTIONS (PANS) TEMPERATURE: 425 F.

1. PLACE FILLETS ON PANS.

2. BAKE 23 TO 28 MINUTES OR UNTIL THOROUGHLY HEATED.

3. USE 2 LB 10 OZ (50 SLICES) AMERICAN CHEESE, SLICED. CUT SLICES IN HALF.

PLACE ½ SLICE CHEESE ON TOP OF EACHJ FILLET. RETURN TO OVEN; HEAT 1 MINUTE

OR UNTIL CHEES BEGINS TO MELT.

4. PLACE LETTUCE LEAF AND 1 TOMATO SLICE OVER FILLET. COVER WITH TOP HALF OF

BUN. SERVE HOT.

NOTE:1.IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

2.IN STEP 4, 5 LB 11 OZ TOMATOES A.P. WILL YIELD 5 LB 9 OZ SLICED TOMATOES.

3.IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 12 TO 14 MINUTES OR UNTIL THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.

Recipe Number: N04502

SERVING SIZE: 2 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes