Chicken fillet and cheese
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .