Grilled California Chicken Wrap
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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 Fresh Meat Case
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 38g||58%|
|Saturated Fat 13g||65%|
|Total Carbs 22g||0%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 egg yolk
4 puff pastry shells
flour for dusting
4 tbsp.olive oil, divided
1/2 cuponions, thinly sliced
1/2 cupShitake mushrooms, destemmed and sliced
1/8 cupchicken stock
1 cupfresh spinach, sliced
1/2 cupheavy cream
salt and pepper to taste
Preheat oven to 400°F. Mix egg yolk and water together. Brush the top of the puff pastries with the egg mixture. Place in oven and bake as directed on package (15-20 minutes).
TIP: This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients.
Meanwhile, dust chicken breasts with flour. Heat sauté pan with half of the olive oil over medium heat. Place chicken in the pan and sauté approximately 1 minute on each side. Remove chicken from the pan and set aside.
Add the remaining oil. Add onions and cook for 2 minutes until clear. Do not bring any color to the onions. Add mushrooms and cook until tender.
Deglaze the pan with the Pernod and bring to a boil. Add chicken stock and spinach. Bring to a boil and cook for 1 minute. Add heavy cream and chicken breasts. Cook for 4 minutes or until the sauce has thickened nicely. Check for seasonings and adjust with salt and pepper to taste.
Cut the puff pastry in half and serve the chicken on the bottom half with the sauce over the top. Finish by placing the top of the puff pastry onto the top of the chicken.
Chicken Martinique Over Puff PastryAdd Your Comment