3-Ingredient Brown Sugar and Mustard Chicken Breasts
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
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.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
PREP TIME: 5min COOK TIME: 18min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Total Carbs 54g||18%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 80%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 tsp salt
1/4 tsp black pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
1/2 cup balsamic vinegar
1/2 cup honey
1/4 cup soy sauce
2 garlic cloves, sliced
1/4 tsp red pepper flakes
3 cups cooked rice, for serving
Season the chicken breasts with salt and pepper. Place the chicken in the multi cooker. Add in the sliced bell peppers and onion.
In a large measuring cup, stir together the balsamic vinegar, honey, soy sauce, garlic and red pepper flakes until well blended. Pour over the chicken, peppers and onion.
Lock the lid and close the release valve. Set the multi cooker to the manual, poultry or pressure cook setting. Set the timer for 8 minutes. When the time has finished, use the quick release valve to release the pressure. Remove lid carefully and let cool slightly. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove chicken to a cutting board and let rest for 5 minutes. Slice into serving pieces.
To serve Pressure Cooker Balsamic Chicken with Peppers and Onion, place ½ cup of rice in a shallow bowl. Top with chicken and surround with peppers and onion. Pour the balsamic sauce over the chicken.
Pressure Cooker Balsamic Chicken with Peppers and OnionsAdd Your Comment