Coconut Gluten Free Chicken Nuggets
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COVID-19 is Not Considered a Food-Borne Pathogen
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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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In The Frozen Aisle
PREP TIME: 5min COOK TIME: 20min
|Serving Per Recipe: 20|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 0.5g||3%|
|Total Carbs 12g||4%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup peach preserves
2 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. lemon juice
24 mini waffles
2 tbsp. chopped chives for garnish, optional
Preheat an oven or toaster oven to 425°F. Place frozen chicken nuggets in a single layer on a baking sheet and heat for 11 to 13 minutes. For a crispier finish, turn halfway through heating time. Let the chicken rest for 2-3 minutes before serving.
Preheat a toaster oven to 425°F. In a small saucepan, melt the peach preserves with the mustard, honey and lemon juice. Set aside and keep warm.
In the toaster oven, heat the mini waffles for 3 to 4 minutes or until toasted and warm. Dollop peach mustard sauce on each warm mini waffle, then place a fried chicken nugget piece on top. Drizzle peach mustard sauce over the chicken tenders. Garnish with chopped chives if desired.
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