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: 20min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23g||35%|
|Saturated Fat 10g||50%|
|Total Carbs 48g||16%|
|Dietary Fiber 3g||12%|
|Vitamin A 10%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 lbs. Yukon gold potatoes, peel if desired
4 tbsp. butter, unsalted
1/4 cup milk
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. nutmeg
2 cups broccoli florets, blanched until tender
1 1/2 cups shredded cheddar cheese
6 slices cooked bacon, chopped
1/4 cup green onions sliced
Extra Cheddar Cheese
Extra Chopped Bacon
Preheat oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 10 minutes. Remove from the oven and reduce the oven temperature to 350°F.
In a large pot of salted water, boil potatoes until tender. Drain well, return potatoes to the pot and mash until smooth. Add the butter and stir until well combined. Stir in the milk and season with salt, pepper and nutmeg.
Stir in the broccoli florets, 1 cup of cheddar cheese and the chopped bacon until well combined. Pour mashed potatoes into a 9x13 baking dish. Top with Crispy Chicken strips and the remaining 1/2 cup cheddar cheese.
Bake for 10 minutes until strips are heated through and cheese has melted. Internal temperature should reach 150°F to 160°F. Remove from the oven and garnish with green onions. Serve with extra cheese, bacon and sour cream if desired.
TIP: Mix it up! Try stirring in Mushrooms or Caramelized Onions, Cream Cheese, or even Salsa for a tasty variation.
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