Grilled Chicken Antipasto Salad
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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: 45min COOK TIME: 1hr 10min
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 6g||0%|
|Total Carbs 17g||6%|
|Dietary Fiber 1g||3%|
|Vitamin A 40%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 to 3 sprigs of parsley
2 sprigs fresh thyme
1 small stalk celery
1 small carrot
1 medium onion
1 tbsp. olive oil
1 bag baby spinach (8 ounces)
2 (9-inch) store-bought deep-dish pie shells
6 large eggs
1 cup milk
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. nutmeg
2 thinly sliced Roma tomatoes
1/2 cup grated Parmesan cheese
2 tbsp. chopped chives
In a medium saucepan, place the chicken breasts, parsley, thyme, celery, carrot and ¼ of the onion. Cover with cold water. Bring to a boil, lower heat and simmer for 15 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and let rest for 2 to 3 minutes, until it’s cool enough to handle.
Heat the olive oil in a medium skillet over medium heat. Thinly slice the remaining onion, add to the skillet and sauté for 2 to 3 minutes. Add the spinach and sauté until wilted, about 2 to 3 minutes more. Remove the skillet from the heat. Chop the chicken into a small dice and scatter over the bottom of the pie shells. Scatter the onions and spinach over the chicken.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper and nutmeg. Pour into the pie shells over the chicken mixture. Top with sliced tomatoes. Sprinkle with Parmesan cheese and chopped chives.
Place the quiches on a baking sheet and bake on the bottom rack in a 375°F oven for 10 minutes, then reduce the heat to 350°F and continue baking for 30 minutes more, or until the center of the quiche has set.
Cut into wedges and serve with lightly dressed mixed greens on the side.
TIP: For an attractive and professional presentation, make miniature quiches. Line the inside bottom of your muffin pans with pie dough to form little tart shells. Add the filling and bake until done.
Fluffy Quiche with ChickenAdd Your Comment