Chicken Pesto Sandwich
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enrichedsemolina, dry (Includes foods for USDA's Food DistributionProgram) spaghetti 1 3/4 c., 2 tbsp., 2 1/4 tsp.
- Vegetable oil, palm kernel ã…¤ 1 tbsp.
- Oil, sesame, salad or cookin ã…¤ 3/4 tsp.
- Garlic, raw ã…¤ 1 1/8 tsp.
- Ginger root, raw ã…¤ 1 1/8 tsp.
- Cabbage, raw shredded 3 tbsp., 2 5/8 tsp. tsp
- Carrots, raw grated 1 tbsp., 2 7/8 tsp.
- Peppers, sweet, green, raw chopped 1 tbsp., 2 7/8 tsp. ã…¤
- Onions, raw chopped 1 tbsp., 2 7/8 tsp. patty
- Cheese, mozzarella, nonfat ã…¤ 1 5/8 oz
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ã…¤ 8 1/4 oz.
- Lettuce, cos or romaine, raw ã…¤ 3 leaf inner
- Tomatoes, red, ripe, raw, year round average ã…¤ 3 oz.
INSTRUCTIONS
- Thoroughly wash basil before using. Take off stems. Place basil, garlic, spinach, salt andpepper in a Robot Coupe or food processor. Pulse until combined.
- Steam in oil until emulsion is formed. Taste and adjust seasoning as needed. Store for up to 3days in the refrigerator.Â
- Pre-heat oven to 350 degrees F. Place chicken on a sheet pan or 9x13 inch pan. Bake for 20minutes or until internal temperature reaches 165 degrees F. Place 0.5 oz of shreddedcheese on top of each breast and place back in the oven to finish melting.Â
- To serve, place 0.5 oz (1 Tbsp) pesto on each bun and top with 1 leaf of lettuce, and tomatoslices (1 oz) and slice in half.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Basil, fresh ã…¤ 1 5/8 oz.
- Garlic, raw ã…¤ 1 tbsp
- Parmesan cheese topping, fat free ã…¤ 1/4 c., 1 tbsp. ã…¤
- Spinach, raw ã…¤ 1/4 c., 1 tbsp. ã…¤
- Salt, table ã…¤ 1/2 tsp.
- Spices, pepper, black ground 1/4 tsp.
- Oil, olive, salad or cooking ã…¤ 3/4 c.
- Chicken patty, frozen, cooked ã…¤ 12 1/2 patty
- Cheese, mozzarella, nonfat ã…¤ 6 1/2 oz.
- Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, Alpha Baking,51535 ã…¤ 12 1/2 bun
- Lettuce, cos or romaine, raw ã…¤ 12 1/2 leaf inner
- Tomatoes, red, ripe, raw, year round average ã…¤ 12 1/2 oz.
INSTRUCTIONS
- Thoroughly wash basil before using. Take off stems. Place basil, garlic, spinach, salt andpepper in a Robot Coupe or food processor. Pulse until combined.Â
- Steam in oil until emulsion is formed. Taste and adjust seasoning as needed. Store for up to 3days in the refrigerator.Â
- Pre-heat oven to 350 degrees F. Place chicken on a sheet pan or 9x13 inch pan. Bake for 20minutes or until internal temperature reaches 165 degrees F. Place 0.5 oz of shreddedcheese on top of each breast and place back in the oven to finish melting.
- To serve, place 0.5 oz (1 Tbsp) pesto on each bun and top with 1 leaf of lettuce, and tomatoslices (1 oz) and slice in half.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Basil, fresh ã…¤ 6 1/2 oz.
- Garlic, raw ã…¤ 1/4 c.
- Parmesan cheese topping, fat free ã…¤ 1 1/4 c.
- Spinach, raw ã…¤ 1 1/4 c.
- Salt, table ã…¤ 2 tsp.
- Spices, pepper, black ground 1 tsp.
- Oil, olive, salad or cooking ã…¤ 1 pt., 1 c. ã…¤
- Cheese, mozzarella, nonfat ã…¤ 1 lbs., 10 oz. ã…¤
- Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, Alpha Baking,51535 ã…¤ 6 ozs
- Lettuce, cos or romaine, raw ã…¤ 50 leaf inner
- Tomatoes, red, ripe, raw, year round average ã…¤ 3 Ibs., 2oz.
INSTRUCTIONS
- Thoroughly wash basil before using. Take off stems. Place basil, garlic, spinach, salt andpepper in a Robot Coupe or food processor. Pulse until combined.Â
- Steam in oil until emulsion is formed. Taste and adjust seasoning as needed. Store for up to 3days in the refrigerator.Â
- Pre-heat oven to 350 degrees F. Place chicken on a sheet pan or 9x13 inch pan. Bake for 20minutes or until internal temperature reaches 165 degrees F. Place 0.5 oz of shreddedcheese on top of each breast and place back in the oven to finish melting.
- To serve, place 0.5 oz (1 Tbsp) pesto on each bun and top with 1 leaf of lettuce, and tomatoslices (1 oz).
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Basil, fresh ã…¤ 13 oz.
- Garlic, raw ã…¤ 1/2 c.
- Parmesan cheese topping, fat free ã…¤ 1 pt., 1/2 c. ã…¤
- Spinach, raw ã…¤ 1 pt., 1/2 c. ã…¤
- Salt, table ã…¤ 1 tbsp., 1 tsp.
- Spices, pepper, black ground 2 tsp. ã…¤
- Oil, olive, salad or cooking ã…¤ 1 qt., 1 pt. ã…¤
- Chicken patty, frozen, cooked ã…¤ 100 patty
- Cheese, mozzarella, nonfat ã…¤ 3 lbs., 4 oz. ã…¤
- Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, Alpha Baking,51535 ã…¤ 100 Bun
- Lettuce, cos or romaine, raw ã…¤ 100 leaf inner
- Tomatoes, red, ripe, raw, year round average ã…¤ 6 lbs., 4 oz. ã…¤
INSTRUCTIONS
- Thoroughly wash basil before using. Take off stems. Place basil, garlic, spinach, salt andpepper in a Robot Coupe or food processor. Pulse until combined.Â
- Steam in oil until emulsion is formed. Taste and adjust seasoning as needed. Store for up to 3days in the refrigerator.Â
- Pre-heat oven to 350 degrees F. Place chicken on a sheet pan or 9x13 inch pan. Bake for 20minutes or until internal temperature reaches 165 degrees F. Place 0.5 oz of shreddedcheese on top of each breast and place back in the oven to finish melting.Â
- To serve, place 0.5 oz (1 Tbsp) pesto on each bun and top with 1 leaf of lettuce, and tomatoslices (1 oz).