JAMAICAN JERK CHICKEN SANDWICH

Ingredients

Ingredient Weight Measure Issue
TROPICAL FRUIT SALSA 2 gal 3/4 qts
PEPPER,BLACK,GROUND 2-3/8 oz 1/2 cup 2-2/3 tbsp
ONION POWDER 2-1/2 oz 1/2 cup 2-2/3 tbsp
SALT 2-1/8 oz 3-1/3 tbsp
PEPPER,RED,GROUND 2 oz 1/2 cup 2-2/3 tbsp
NUTMEG,GROUND 1-1/3 oz 1/4 cup 1-2/3 tbsp
ALLSPICE,GROUND 1-1/8 oz 1/4 cup 1-2/3 tbsp
PEPPER,RED,CRUSHED 3/8 oz 1/4 cup 1-2/3 tbsp
THYME,GROUND 3/4 oz 1/4 cup 1-2/3 tbsp
JUICE,LIME 1 lbs 2 cup
CHICKEN,BREAST,BNLS/SKNLS,5 OZ 31-1/4 lbs
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
ROLL,KAISER 12-5/8 lbs 100 each

Method

1 Prepare Tropical Fruit Salsa, Recipe No. O 030 00. Cover. CCP: Refrigerate product at 41F or lower for use in Step 8.
2 Combine black pepper, onion powder, salt, ground red pepper, nutmeg, allspice, crushed red pepper, and thyme. Stir until well
blended.
3 Add lime juice to spices. Mix until smooth paste is formed.
4 Add jerk paste to chicken. Evenly coat chicken with paste.
5 Place chicken breasts on lightly sprayed sheet pans. Lightly spray breasts with cooking spray.
6 Using a convection oven, bake 10 to 12 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
7 Place chicken breast on bottom half of roll. CCP: Hold for service at 140 F. or higher. Cover with top half. Serve with 1/4 cup
Tropical Fruit Salsa or Pineapple Salsa.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
387 cal 41 g 38 g 7 g 88 mg 623 mg 91 mg

Portion

1 Sandwich

Yield

100


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