3-Ingredient Brown Sugar and Mustard Chicken Breasts
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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: 40min COOK TIME: 25min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 29g||45%|
|Saturated Fat 12g||60%|
|Total Carbs 68g||23%|
|Dietary Fiber 6g||24%|
|Vitamin A 10%|
|Vitamin C 60%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 sprigsfresh parsley
2 sprigsfresh thyme
1 stalkcelery, roughly chopped
1 small carrot, roughly chopped
1 small onion, roughly chopped
5 tbsp.apple butter
3 tbsp.Dijon mustard
8 flour or whole wheat tortillas (8-inch)
1-2 tbsp.olive oil for brushing
1 1/2 cupssharp cheddar cheese, grated
2 medium tart apples, halved, cored and thinly sliced
In medium saucepan, place chicken breasts, parsley, thyme, celery, carrot and onion. Cover with cold water. Bring to boil, lower heat and simmer chicken breast 15 minutes. Chicken is done when it feels firm to touch and meat thermometer inserted in the center reaches 170°F. Remove pan from heat, uncover and cool chicken in liquid for 30 minutes. Transfer chicken to cutting board and shred.
In small bowl, combine apple butter and Dijon mustard.
Brush 4 tortillas lightly with olive oil. Place oiled side down on cutting board. Spread 4 tortillas with apple butter-mustard mixture and sprinkle cheddar cheese. Top with 1/2 cup chicken, a layer of sliced apples and the rest of the cheddar. Press remaining 4 tortillas on top of cheese and then lightly coat with olive oil.
Heat lightly greased grill or grill pan to medium-low heat. Using large spatula, baking sheet or pizza screen, place quesadillas on grill. Grill about 2 to 3 minutes until tortillas start to brown and cheese starts to melt. Carefully flip quesadilla and continue grilling another minute or until cheese has totally melted. Transfer quesadilla to cutting board, cut into wedges and serve warm.
TIP: Try a mix of tart and sweet apples or other fruits such as pears or peaches. Try other melty cheeses such as smoked mozzarella or Gouda.
Grilled Chicken Quesadillas with Apple and CheddarAdd Your Comment