Balsamic Grilled Chicken Caprese 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: 10min COOK TIME: 40min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 4.5g||23%|
|Total Carbs 25g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 140%|
|Vitamin C 190%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 (12 oz.)bottles Hard Apple Cider
2 tbsp.brown sugar
1 tbsp.olive oil
1/4 tsp.black pepper
2 tbsp.unsalted butter
2 Granny Smith apples, peeled, cored and cut into 12ths
1 tbsp.coarse grain mustard
4 cupthinly shredded kale
In a medium saucepan combine 1 bottle of hard apple cider and 2 tablespoons of brown sugar. Boil for about 15 minutes until reduced to ¼ cup.
Brush the chicken breasts with olive oil and season with salt and black pepper. Heat a grill or grill pan over medium low heat. Place the chicken breasts on the grill and cook for 5 to 6 minutes per side. Baste with hard apple cider glaze during the last 5 minutes of grilling, being careful not to burn the glaze. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove from grill and let rest for 5 minutes before serving.
In a medium skillet, melt the butter over medium heat. Add the apple slices and sauté for 5 to 8 minutes until browned. Transfer the cooked apples to a bowl and keep warm. Add the remaining bottle of hard apple cider to the skillet and bring to a boil. Reduce the heat and simmer for 5 minutes until dressing is reduced to about ½ cup. Remove from heat and swirl in the mustard.
Transfer the chicken to a cutting board and slice into serving pieces. Divide the kale between 4 plates. Top with slices of chicken and apples. Pour the warm apple dressing over all and serve.
Hard Apple Cider Glazed Chicken Kale SaladAdd Your Comment