3-Ingredient Brown Sugar and Mustard Chicken Breasts
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 10min COOK TIME: 45min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 7g||35%|
|Total Carbs 8g||3%|
|Dietary Fiber 1g||%|
|Vitamin A 41%|
|Vitamin C 11%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup milk
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. black pepper
4 cups Italian bread, 1-inch cubes
2 cups shredded Italian cheese blend, divided
1 tbsp. oil
1/2 cup onion, chopped
1 clove garlic, minced
4 cups baby spinach
1 jar roasted red peppers, drained and chopped
1/2 cup artichoke hearts, chopped
Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray. Whisk milk with cream, eggs, salt and pepper. Stir in bread and 1 cup cheese; set aside. Heat the oil in a nonstick skillet set over medium-high heat. Add onion and garlic. Cook for 1 minute or until softened. Add spinach, cook until wilted. Add roasted red peppers, cooked and shredded chicken, and artichoke hearts; heat through.
TIP: Sprinkle flax seeds or chia seeds over the casserole just before baking as an easy way to add these superfoods to your diet. Prepare this dish ahead of time and hold in the fridge for up to 24 hours before baking. Chicken must be cooked and shredded Note: Recipe Inspired by Robin, Perdue Community Member.
Remove from heat and toss with bread mixture; pour into the prepared baking dish. Bake, covered with foil, for 30 minutes or until almost set. Remove foil and sprinkle with remaining cheese. Bake for an additional 15 minutes or until melted and golden.
Let stand for 5 minutes before serving.
Brunch Bake with Artichokes, Chicken and Roasted Red PeppersAdd Your Comment