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.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
Recipe courtesy of Brit + Co.
PREP TIME: 10min COOK TIME: 1hr
1 tsp salt
1 tsp black pepper
1 clove garlic
4 slices lemon
bundle fresh herbs
4 large poblano peppers
1 can can black beans, rinsed and drained
1 can can sweet corn, rinsed and drained
1/2 cup diced red onion
1 small sweet potato, finely diced
1 1/4 cup chunky tomato salsa
1 tsp chili powder
1 tsp cumin
1 tsp dried oregano
1 cup feta cheese
1/4 chopped cilantro, for garnish
Poach the PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts. Lay the chicken breasts in a single layer in the bottom of a large saucepan. Season with salt and pepper. Top with lemon slices, fresh herbs (we used rosemary, oregano and marjoram) and crushed garlic. Fill the saucepan with cold water until it reaches 1–1 ½ inches above the chicken breasts. Bring the water to a boil, then cover the saucepan and reduce the heat to low. Lightly simmer until the chicken breasts are just cooked through, about 15 minutes. The cooking time will vary depending on the thickness of the chicken breasts. Once the chicken is done cooking, cool and shred.
TIP: First, poach the chicken. Place the chicken breasts into a pot, season with salt and pepper and top with sliced lemon.
Slice each poblano pepper in half lengthwise and place in a baking sheet lined with parchment paper.
Clean and dice the sweet potato and red onion. Mix shredded chicken, black beans, corn, onion, sweet potato, tomato salsa, cumin, chili powder, salt and pepper.
Divide mixture evenly in each poblano pepper half. Cover the pan with foil and bake for 40 minutes or until the peppers are fork tender.Remove from oven and garnish with feta cheese and cilantro.
Colorful Chicken Stuffed PeppersAdd Your Comment