Description
Features Fully Cooked Chicken Strips With A Creamy Tomato-Based Sauce. Preparation
Convection – Prep: Thaw Unopened Frozen Chicken Strips On A Sheet Pan For 24 Hours In The Cooler. Thawunopened Frozen Shelf Stable Sauce Pouch At Room Temperature 24 Hours Before Oven/ Conventional Oven: Per (1) 5 Lb. Bag Of Chicken And () Of 4.425 Lb. Bag Of Sauce. 1. Pre-Heat Oven To 350F Convection / 400F Conventional.2. Spray 2 Hotel Pan With Food Release.3. Open Thawed Bag Of Chicken Strips And Spread Into 2 Hotel Pan.4. Pour Bag Of Thawed Sauce Over Chicken Strips.5. Mix To Coat The Chicken With Sauce And Spread The Coated Strips Evenly In The Pan.6. Cover Pan With Plastic Film Then With Foil Before Baking. 7. Bake For 30-35 Minutes. Stir Half Way Through Cooking -Oven: (2) 5 Lb. Bags Of Chicken And (1) 4.425 Lb. Bag Of Sauce. 1. Set Combi-Oven At 350F With 60-70% Moisture.2. Open Thawed 2 Bags Of Chicken Strips And Spread Into 4Hotel Pan.3. Pour 1 Bag Of Thawed Sauce Over Chicken Strips.4. Mix To Coat The Chicken With Sauce And Spread Evenly In The Pan.5. Cook, Uncovered, For Approximately 20 And Time May Vary. Adjust As Needed. Use A Calibrated Thermometer To Ensure Food Temperature Is 165F Or Above.
Storage Keep Frozen At 0 F 10 F
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