Fluffy Quiche with Chicken
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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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In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 21g||32%|
|Saturated Fat 3g||15%|
|Total Carbs 6g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 140%|
|Vitamin C 80%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
6 cups shredded romaine lettuce
2 oz. sliced provolone cheese, (about 2 slices) cut in half and rolled
1 oz. sliced salami (about 4 slices) cut in half and rolled
1/2 cup marinated artichoke hearts, drained and quartered
1/2 cup fresh mushrooms, quartered
1/2 cup roasted red pepper strips
3 tbsp. red wine vinegar
1/8 tsp. salt
1/8 tsp. black pepper
4 tbsp. extra virgin olive oil
Loaf of crusty bread (optional)
Heat your lightly greased grill or grill pan to medium high heat. Grill the chicken breasts for 5 to 6 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from heat, let rest for 2 to 3 minutes, and then cut into strips.
Line a large serving platter with shredded romaine lettuce. Artfully arrange the chicken strips, provolone, salami, artichokes, mushrooms, and red pepper strips in individual stacks over the lettuce.
Whisk together the red wine vinegar, salt and pepper. Continue whisking and drizzle in the olive oil. Drizzle dressing over the antipasto platter and serve with slices of crusty bread.
Grilled Chicken Antipasto SaladAdd Your Comment