Kati roll de pechuga de pollo al estilo paratha tailandés
Raciones
24 12-oz.
Compartir
Ingredientes
- 4 1/2 lb. GFS Boneless Skinless Chicken Breasts
- 1 1/4 pt. GFS Canola Salad Oil
- 1 1/2 c. Trade East Thai Seasoning
- 2 cucharadas soperas de spray antiadherente para sartenes GFS
- 24 ct. Paratha Bread, grilled
- 1 1/2 lb. Sweet Vidalia Onion, thinly sliced
- 1 1/2 lb. Markon Roma Tomatoes, trimmed, seeded, sliced into long strips
- 1 1/2 lb. Markon Green Bell Peppers, sliced into thin strips
- 1 1/2 lb. Yellow Bell Peppers, sliced into thin strips
- 3 lb. Mango Chutney
- 12 oz. Raita
Preparación de la receta
Lávate las manos.
Thinly slice the chicken breast widthwise. Portion into 8 oz. servings. Place in a storage container. Cover and refrigerate until needed. CCP: Refrigerate at 41°F or below.
Para prepararlo a la carta:
Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.
1. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. Add 3 oz. of chicken to the pan. Sauté over medium heat 2-3 minutes or until just cooked through. Place the chicken in a stainless-steel mixing bowl. Sprinkle 1 tsp. of Thai seasoning over the top of the chicken. Toss the chicken until it is evenly coated. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 165 °F y mantenerse así durante al menos 15 segundos.
2. Spray both sides of a paratha bread with cooking spray. Place on a heated flat griddle. Cook on both sides until golden-brown and just warmed through.
3. Place ½ tsp. of oil in a heated, nonstick sauté pan. Add 1 oz. of onions to the pan. Season to taste with salt and pepper. Toss the pan over medium heat until tender. Add 1 oz. of tomatoes. Toss together for 15-20 seconds or until just warmed through. Place 1 tsp. of canola oil in a separate heated nonstick sauté pan. Add 1 oz. each of green and yellow peppers to the pan. Season to taste with salt and pepper. Toss pan over medium heat until tender. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.
4. Spread 1 Tbsp. of chutney down the center of the paratha bread. Spread the warmed peppers out on top of the chutney. Spread the warmed chicken on top of the peppers. Spread 1 Tbsp. of raita out on top of the chicken. Place the tomatoes and onions on top of the chicken. Fold the paratha bread around the chicken and peppers.
5. Place the kati roll on top of a foil sheet. Wrap the foil around the kati roll, leaving 2-3 inches of the top of the roll exposed. Fold the excess foil at the bottom of the roll closed. Place on a warm serving plate.
