Chicken Parmesan

15

lbs

chicken breasts ( pounded out)

3

lbs

flour

2

dozen

egg beaten

3

lbs

seasoned dry bread crumbs

1

gallon

Marinara or tomato sauce, preferably homemade

6

lbs

penne pasta cooked

3

lbs

shredded mozzarella cheese (6 ounces)

4

cups

chopped parsley

1

place flour in hotel pan

2

place egg wash in hotel pan

3

place bread crumbs in pan

4

In order take pounded out chicken dredge in flour egg wash and then bread crumbs place on sheet pan for cooking

5

heat fryolater till 325 and cook chicken till it floats or until internal temp reaches 165

6

line up hotel pans place marinara sauce in bottom of each pan just enough to coat the bottom. Then lay out 8 pieces of chicken in pan

7

then top each piece of chicken with .5 cup marinara sauce and .25 cup Shredded mozzarella

8

heat in oven till cheese is melted sprinkle fresh parsley on each piece and serve

9

serve with Cooked penne pasta with Extra Sauce on the side

Servings: 60

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 325°F

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Inactive Time: 20 minutes

Nutrition Facts

Serving size: 1/60 of a recipe (9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

552.06

Calories From Fat (16%)

88.92

% Daily Value

Total Fat 10.06g

15%

Saturated Fat 3.95g

20%

Cholesterol 161.8mg

54%

Sodium 719.53mg

30%

Potassium 578.58mg

17%

Total Carbohydrates 67.66g

23%

Fiber 3.58g

14%

Sugar 2.11g

 

Protein 43.5g

87%

Recipe Type: Poultry