Recipes

KIDS CHICKEN TENDERS

Allergens:

gluten, wheat

HACCP rules:

Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1 eachKids Fruit SetrecipeNOTE*
3 eachchicken tendersKIDS CHICKEN TENDERS
1 1/2 ozHaricots Verts – Blanchedrecipehalved
2 ozFingerling Potatoes – RoastedrecipeKIDS CHICKEN TENDERS
1 1/2 flozbarbecue sauceNOTE*
3/8 ozfryer oiln/a

1
Serve Kids Fruit Set and kids beverage once the order for the kids meal has been placed.
2
Heat chicken tenders in a fryer -or- oven until heated through.
3
Place Haricots Verts and Potatoes onto a sizzle platter. Heat in a 500°F oven until heated through, about 3 minutes.
4
Arrange chicken tenders on the left side of the plate, as shown in the photo.
5
Place Potatoes on the top right corner of the plate.
6
Place Haricots Verts on the bottom right corner of the plate.
7
Serve with a ramekin of Sauce in the center of the plate, as shown in the photo.

*Fruit should be cut daily, prior to service for use that same day. (See Kids Fruit Set recipe.) *ADDITIONAL SAUCE OPTIONS | Dressing-Ranch, ketchup, etc… SUB CHIPS | .75 oz Chips for EITHER Haricots Verts/Potatoes/Fruit, or ANY COMBINATION thereof SUB FRIES/PARM FRIES | 3 oz (raw) Fries (SALT only)for EITHER Haricots Verts/Potatoes/Fruit, or ANY COMBINATION thereof SUB SAL | 1/2x Side Salad for EITHER Haricots Verts/Potatoes/Fruit, or ANY COMBINATION thereof SUB ALL FRUIT | 3x Kids Fruit Portion

Description

Serving Size

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