| INGREDIENT |
-
- CHICKEN, FROZEN, QUARTERED, READY-TO-COOK
- QUANTITY: 50
- ASSOCIATED NUTRIENT: CHICKEN, MEAT&SKIN, ROASTED
- NUTRIENT AMOUNT IN LBS.: 33.5
-
- MARGARINE, SALTED, BULK
- QUANTITY: 3
- ASSOCIATED NUTRIENT: MARGARINE, REGULAR, HARD, SYBN
- NUTRIENT AMOUNT IN LBS.: 3
-
- WATER, TAP
- QUANTITY: 3.375
- ASSOCIATED NUTRIENT: WATER
-
- FLOUR, GENERAL PURPOSE
- QUANTITY: 4
- ASSOCIATED NUTRIENT: FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
- NUTRIENT AMOUNT IN LBS.: 4
-
- SALT
- QUANTITY: .1875
- ASSOCIATED NUTRIENT: SALT, TABLE
- NUTRIENT AMOUNT IN LBS.: .1875
-
- PEPPER, BLACK, GROUND
- QUANTITY: .04688
- ASSOCIATED NUTRIENT: PEPPER, BLACK
- NUTRIENT AMOUNT IN LBS.: .04688
-
- PAPRIKA, GROUND, SPANISH
- QUANTITY: .01563
- ASSOCIATED NUTRIENT: PAPRIKA
- NUTRIENT AMOUNT IN LBS.: .01563
-
- EGGS, SHELL, FRESH
- QUANTITY: 24
- ASSOCIATED NUTRIENT: EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
-
- MILK, DRY, NONFAT
- QUANTITY: .75
- ASSOCIATED NUTRIENT: MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
- NUTRIENT AMOUNT IN LBS.: .75
-
- WATER, COLD
- QUANTITY: .625
- ASSOCIATED NUTRIENT: WATER
- NUTRIENT AMOUNT IN LBS.: 5.225
-
- BREADCRUMBS
- QUANTITY: 6
- ASSOCIATED NUTRIENT: BREADCRUMBS, DRY, GRATED
- NUTRIENT AMOUNT IN LBS.: 6
|
| DIRECTIONS |
1) COMBINE FIRST ENTRY FLOUR, SALT, PEPPER, AND PAPRIKA AND BLEND. DREDGE
PEPPER ENTRIES. MIX TO DISTRIBUTE. COOK UNTIL MIXTURE IS THICKENED.
7) PLACE FRIED CHICKEN IN MODULAR PANS. POUR CREAM SAUCE OVER CHICKEN.
BAKE UNTIL CHICKEN IS TENDER.
BAKE AT 325 F
CHICKEN IN MIXTURE.
2) COMBINE EGGS WITH FIRST ENTRY OF NON-FAT DRIED MILK AND WATER AND BLEND.
DIP FLOURED CHICKEN IN MIXTURE.
3) ROLL CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS.
4) DEEP FAT FRY UNTIL GOLDEN BROWN. DRAIN OFF EXCESS FAT.
5) TO MAKE CREAM SAUCE: COMBINE MARGARINE AND SECOND FLOUR ENTRY TO FORM
ROUX. DO NOT BROWN!!!
6) RECONSTITUTE SECOND MILK ENTRY. ADD TO ROUX, ALONG WITH SECOND SALT AND
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