Chicken Corn Fritter Sandwich
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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: 15min COOK TIME: 40min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 29g||45%|
|Saturated Fat 13g||65%|
|Total Carbs 35g||12%|
|Dietary Fiber 8g||32%|
|Vitamin A 20%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1-2 large eggplant sliced into 1/2-inch thick round slices
2 tbsp.olive oil
1 (24 oz.) jar marinara sauce
2-3 cupsshredded mozzarella cheese
1/4 cupgrated Parmesan cheese
Preheat oven to 425°F. Spray 2 baking sheets with cooking spray. Place frozen strips in a single layer on one baking sheet. Bake for 16 to 18 minutes until chicken is heated through. Internal temperature should reach 150°F-160°F. Turn chicken halfway through heating time. Place the eggplant rounds on the second baking sheet and brush with olive oil. Bake at the same time as the chicken for 15 to 18 minutes, until eggplant is tender and lightly browned.
Spread 2 to 3 tablespoons marinara sauce in the bottom of a 9x13 casserole dish. Layer the eggplant slices over the marinara sauce. Top the eggplant with half of the shredded mozzarella and half of the marinara sauce. Place the chicken strips on top of the marinara sauce. Spoon the remaining marinara sauce over the chicken and then top with the remaining shredded mozzarella cheese. Sprinkle all over with the Parmesan cheese.
Bake for 15 to 20 minutes until heated through and cheese is bubbly.
Remove Chicken Eggplant Parmesan from the oven and let cool for 5 to 10 minutes. Serve with a green salad.
Chicken Eggplant ParmesanAdd Your Comment