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Chicken Slider With Honey Mustard Aioli USDA Recipe for Child Care Centers

A lean and juicy chicken breast and a whole grain bun come together beautifully with addition of a honey-mustard aioli, lettuce and tomato.
CACFP CREDITING INFORMATION
1 sandwich provides 2 oz equivalent meat, ¼ cup vegetable,and 1 oz equivalent grains.
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Sandwich/Wrap
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Bake
25 Servings
Calories: 172

Ingredients

25 Servings

    Weight

    • - - Dijon mustard
    • - - Honey
    • - - Orange juice
    • 3 lb 2 oz Frozen, cooked chicken breasts, thawed (2 oz portions)
    • 1 lb 9 oz Whole-grain slider buns
    • 1 lb 9 oz *Fresh tomatoes, sliced ½"
    • 12½ oz *Fresh romaine lettuce, leaves, rinsed, dry

    Measure

    • 2 Tbsp Dijon mustard
    • 3 Tbsp ⅛ tsp Honey
    • 2 Tbsp Orange juice
    • 25 each Frozen, cooked chicken breasts, thawed (2 oz portions)
    • 25 each Whole-grain slider buns
    • 25 each *Fresh tomatoes, sliced ½"
    • 25 each *Fresh romaine lettuce, leaves, rinsed, dry

    50 Servings

      Weight

      • - - Dijon mustard
      • - - Honey
      • - - Orange juice
      • 6 lb 4 oz Frozen, cooked chicken breasts, thawed (2 oz portions)
      • 3 lb 2 oz Whole-grain slider buns
      • 3 lb 2 oz *Fresh tomatoes, sliced ½"
      • 1 lb 9 oz *Fresh romaine lettuce, leaves, rinsed, dry

      Measure

      • ¼ cup Dijon mustard
      • ¼ cup 2 Tbsp ¼ tsp Honey
      • ¼ cup Orange juice
      • 50 each Frozen, cooked chicken breasts, thawed (2 oz portions)
      • 50 each Whole-grain slider buns
      • 50 each *Fresh tomatoes, sliced ½"
      • 50 each *Fresh romaine lettuce, leaves, rinsed, dry

      -

      25 Servings

        Weight

        • - - Dijon mustard
        • - - Honey
        • - - Orange juice
        • 3 lb 2 oz Frozen, cooked chicken breasts, thawed (2 oz portions)
        • 1 lb 9 oz Whole-grain slider buns
        • 1 lb 9 oz *Fresh tomatoes, sliced ½"
        • 12½ oz *Fresh romaine lettuce, leaves, rinsed, dry

        Measure

        • 2 Tbsp Dijon mustard
        • 3 Tbsp ⅛ tsp Honey
        • 2 Tbsp Orange juice
        • 25 each Frozen, cooked chicken breasts, thawed (2 oz portions)
        • 25 each Whole-grain slider buns
        • 25 each *Fresh tomatoes, sliced ½"
        • 25 each *Fresh romaine lettuce, leaves, rinsed, dry

        50 Servings

          Weight

          • - - Dijon mustard
          • - - Honey
          • - - Orange juice
          • 6 lb 4 oz Frozen, cooked chicken breasts, thawed (2 oz portions)
          • 3 lb 2 oz Whole-grain slider buns
          • 3 lb 2 oz *Fresh tomatoes, sliced ½"
          • 1 lb 9 oz *Fresh romaine lettuce, leaves, rinsed, dry

          Measure

          • ¼ cup Dijon mustard
          • ¼ cup 2 Tbsp ¼ tsp Honey
          • ¼ cup Orange juice
          • 50 each Frozen, cooked chicken breasts, thawed (2 oz portions)
          • 50 each Whole-grain slider buns
          • 50 each *Fresh tomatoes, sliced ½"
          • 50 each *Fresh romaine lettuce, leaves, rinsed, dry

          Instructions

          • Combine mustard, honey, and orange juice in a large bowl. Stir well. Set aside for step 7.
          • Place 25 chicken portions on a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan-release spray.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Bake:
            Conventional oven: 375 °F for 18–20 minutes.
            Convection oven: 350 °F for 15–17 minutes.
          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • While chicken is baking, place the bottom half of 25 bottom buns (sliders) on a steam table pan (12" x 20" x 2½").
            For 25 servings, use 1 pans.
            For 50 servings, use 2 pans.
          • Place 1 chicken portion on top of each bottom bun.
          • Spread 1 tsp (about ⅕ oz) honey mustard aioli on top of each chicken portion.
          • Place 1 tomato slice (about 1 oz) on top of sauce.
          • Place 1 lettuce leaf (about ½ oz) on top of each tomato.
          • Place top half of bun on each sandwich.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Serve 1 sandwich.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 1sandwich | Calories: 172 | Total Carbohydrate: 19g | Protein: 18g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 392mg | Potassium: 310mg | Dietary Fiber: 3g | Total Sugars: 5g | Vitamin D: 3IU | Calcium: 45mg | Iron: 1mg