2009 National School Lunch Week Recipes
Thursday
CHICKEN PARMESAN
YIELD: 100 servings
ELEMENTARY PER SERVING: Cals 435, Chol 58 mg, Sodium 1020 mg, Fiber 3.50 g, Iron 2.93 mg, Calcium 150.19 mg, Vit A 116 RE, Vit C 3.00 mg, Prot 24.81 g, Carb 36.97 g, Fat 20.89 g, Sat Fat 5.83 g
SECONDARY PER SERVING: Cals 560, Chol 58 mg, Sodium 1387 mg, Fiber 6.00 g, Iron 4.55 mg, Calcium 170.19 mg, Vit A 191 RE, Vit C 6.00 mg, Prot 30.31 g, Carb 60.47 g, Fat 21.89 g, Sat Fat 5.83 g
INGREDIENTS
Chicken Patty – 100 each
Spaghetti Sauce - 2 gallons + 1 1/3 cups (Elementary) 4 gallons + 2 2/3 cups (Secondary)
Mozzarella, shredded, part skim – 3 lbs 2 ozs
Parmesan, grated – ½ cup
Spaghetti, whole grain – 9 lbs 6 ozs (Elementary) 18 lbs 12 ozs (Secondary)
DIRECTIONS
1. In a greased 2” steamtable pans, place chicken patties (3x4)
2. In oven bake at 350 ° F for 20 minutes until the internal temperature reaches 165 ° F for 15 seconds. (See also manufacturers instructions)
3. Cook pasta in water until al dente
4. Remove chicken patties from oven and place in steam table pan on serving line.
5. When ready to serve, cover chicken patty with ¼ cup of sauce ( Elementary) and ½ cup of sauce (Secondary)
6. Place ½ oz of shredded Mozzarella cheese (No. 30 scoop) on top of sauce)
7. Sprinkle with Parmesan cheese before serving.
8. Serve Chicken Parmesan over ½ cup of spaghetti (Elementary) 1cup of spaghetti (Secondary)
Recipe courtesy of Comal ISD, TX
Recipe analysis: SNA Regional Directors, Nutrikids
