13029 Crispy Chicken Fillet.pdf

PREFERRED MEAL SYSTEMS, INC.
BERKELEY, IL 60163
13029
COOK AND SERVE
BREADED CHICKEN BREAST PATTY WITH RIB MEAT
INGREDIENTS: FULLY COOKED WHOLE GRAIN BREADED CHICKEN BREAST PATTY WITH RIB MEAT (chicken breast with rib
meat, water, vegetable protein product (isolated soy protein, magnesium oxide, zinc oxide, niacinamide, ferrous sulfate, vitamin
B-12, copper gluconate, vitamin A palmitate, calcium pantothenate, pyridoxine hydrochloride, thiamine mononitrate and riboflavin),
dried whole egg solids, reduced sodium sea salt (sea salt, potassium chloride, rice flour), sugar, sodium phosphate, white pepper,
onion powder, garlic powder. Battered and predusted with: water, enriched bleached wheat flour (wheat flour, niacin, reduced iron,
thiamine mononitrate, riboflavin, folic acid, salt, spices, leavening (sodium bicarbonate, sodium aluminum phosphate,
monocalcium phosphate, calcium carbonate, garlic powder, onion powder, dehydrated bell pepper. Breaded with: enriched whole
wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, spices, leavening (sodium
aluminum phosphate, sodium bicarbonate), garlic powder, onion powder, maltodextrin, dehydrated bell pepper, yeast extract,
hydrolyzed corn gluten, extractives of paprika, natural flavors. Breading set in vegetable oil).
CONTAINS: EGG, SOY, WHEAT.
COOKING INSTRUCTION: Cook 18-22 minutes in a 325° oven to a minimum of 165°F. as verified by
a food thermometer.
CN
082246
One 3.05 oz serving of Breaded Chicken Breast Patty with Rib Meat provides 2.00 oz equivalent meat/meat
CN alternate and 1 serving of bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo
and statement authorized by the Food and Nutrition Service, USDA 10-11.)
CN
Copy not for documenting Federal Meal Requirements
CN
M13029-CNGK1
40 3.05 OZ UNITS 40 (NET WEIGHT 7.63 LBS)
KEEP FROZEN INSTITUTIONAL USE ONLY