Recipes

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Place wire racks on sheet pans lined with baking paper.

5. Place the breaded boneless chicken wings on the wire racks.

6. Place the boneless chicken wings into a preheated 350 ° F convection oven, or a 375 ° F standard oven. Heat the boneless wings to a minimum internal temperature of 145 ° F , for approximately 14 – 16 minutes. Record temperature on temperature log sheet.

7. Cook the orzo pasta according to the manufacturer’s instructions. Transfer to an appropriate storage container, cover and hold warm until ready to use.

8. *Hold in warmer – keep the boneless chicken wings, orzo pasta and Roasted Vegetable Marinara Sauce at a minimum internal food temperature of 140 ° F.

9. To build the Crispy Chicken Pasta Parma Go Bowl arrange 4-ounces of the hot orzo pasta in the bottom of a bowl/serving dish. Top the orzo with 4-ounces of the Roasted Vegetable Marinara Sauce, and then top that with 5-ounces of the hot boneless chicken wings. Top the boneless chicken wings with 1-½-ounces of the Tomato Bruschetta, and then top the entire dish with ¼-ounce of shredded Parmesan cheese.

10. * Record temperature of product on temperature log sheet.

11. * Serve immediately with a gloved hand. One Crispy Chicken Pasta Parma Go Bowl per serving.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Combine the roasted garden vegetables, marinara sauce, diced tomatoes, chopped spinach, minced garlic and black pepper in a non-reactive sauce pan.

5. Cook the Roasted Vegetable Marinara Sauce over medium heat, stirring occasionally, until it reaches a minimum internal temperature of 145 ° F , approximately 12 – 15 minutes. Record temperature on temperature log sheet.

6. Take the sauce off the heat and transfer to an appropriate food container and cover.

7. Hold the hot Roasted Vegetable Marinara Sauce in the warmer, at a minimum internal food temperature of 140 ° F, until ready to use.

8. * Record temperature of product on temperature log sheet.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Prepare all the vegetables.

5. Combine all the diced vegetables in a stainless steel bowl and mix well.

6. Arrange the diced vegetables onto sheet pans in a single layer.

7. Place the diced vegetables into a preheated 350 ° F convection oven, or a 375 ° F standard oven, and roast until tender, approximately 10 – 12 minutes. Record temperature on temperature log sheet.

8. Cool the vegetables under refrigeration, uncovered, bringing the temperature down to 40°F within 6 hours.

9. Once the vegetables are cool, transfer to an appropriate container, cover and hold under refrigeration until ready to use.

10. * Record temperature of product on temperature log sheet.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Prepare all vegetables.

5. Combine the diced tomato, diced white onion, balsamic vinegar, black pepper, chopped basil and minced garlic in a non-reactive bowl and mix well.

6. Transfer to an appropriate container, cover and hold under refrigeration until ready to use.

7. *NOTE: Do not hold for more than 1 hour.

8. * Record temperature of product on temperature log sheet.