tom
Kat Jakee
Sally Mc
Cecile Slinkman
Holly Lott
Kim
Julie Revis
Leisa Hunt
Lisa Torres
SHERRY CANNON
Tom
WITH PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
Serves 4 | Prep Time: 15 Min | Cook Time: 10 Min
WITH PERDUE® SHORT CUTS® Fully Cooked Ground & Seasoned Turkey, Italian Style (11 oz)
Serves 4 | Prep Time: 5 Min | Cook Time: 5 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 400 | ||
| % Daily Value* | ||
| Total Fat 21g | 32% | |
| Saturated Fat 6g | 30% | |
| Cholesterol 100mg | 33% | |
| Sodium 440mg | 18% | |
| Total Carbs 11g | 4% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 9g | ||
| Protein 40g | ||
| Vitamin A 25% | ||
| Vitamin C 70% | ||
| Calcium 20% | ||
| Iron 15% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 320 | ||
| % Daily Value* | ||
| Total Fat 21g | 32% | |
| Saturated Fat 6g | 30% | |
| Cholesterol 50mg | 17% | |
| Sodium 590mg | 25% | |
| Total Carbs 14g | 5% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 9g | ||
| Protein 20g | ||
| Vitamin A 30% | ||
| Vitamin C 70% | ||
| Calcium 20% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Balsamic Grilled Chicken Caprese Salad
| 4 | PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) |
| 4 tbsp | balsamic vinegar |
| 4 tbsp | olive oil |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 2 | large zucchini |
| 2 cups | tomatoes, chopped |
| 4 ounces | mozzarella pearls |
| 1/4 cup | fresh basil |
| 1/4 cup | toasted pine nuts |
Whisk together the balsamic vinegar, olive oil, salt and black pepper. In a resealable plastic bag, combine the 4 chicken breasts and ½ of the balsamic dressing. Set the remaining dressing aside for serving. Marinate the chicken in the refrigerator for 10 to 15 minutes.
With a mandoline, julienne peeler or spiral slicer, turn the zucchini into noodles. Onto a large platter, combine the zucchini noodles, chopped tomatoes and mozzarella pearls.
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade. Discard the marinade. Grill the chicken breasts for 3 to 4 minutes per side until done. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill and let rest for 2 to 3 minutes. Chop into bite-sized pieces.
Top the platter of zucchini noodles, tomatoes and mozzarella with chicken pieces. Drizzle with remaining balsamic dressing and garnish with basil chiffonade and toasted pine nuts
Balsamic Grilled Chicken Caprese Salad
| 1 | PERDUE® SHORT CUTS® Fully Cooked Ground & Seasoned Turkey, Italian Style (11 oz) |
| 2 tbsp | balsamic vinegar |
| 2 tbsp | olive oil |
| 1/4 tsp | salt |
| 1/8 tsp | black pepper |
| 2 | large zucchini |
| 2 cup | tomatoes, chopped |
| 4 ounces | mozzarella pearls |
| 1/4 cup | fresh basil |
| 1/2 cup | toasted pine nuts |
Whisk together the balsamic vinegar, olive oil, salt and black pepper.
With a mandoline, julienne peeler or spiral slicer, turn the zucchini into noodles. Onto a large platter, combine the zucchini noodles, chopped tomatoes and mozzarella pearls.
Remove the Short Cuts from plastic bag. Spread the strips evenly in a non-stick skillet. Heat on medium-high heat for 4 to 5 minutes, turning frequently. Remove skillet from the heat. Chop chicken into bite-sized pieces.
Top the platter of zucchini noodles, tomatoes and mozzarella with chicken pieces. Drizzle with balsamic dressing and garnish with basil chiffonade and toasted pine nuts.
PERDUE.COM®
make it in:
