Balsamic Grilled Chicken Caprese Salad
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.
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In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 3.5g||18%|
|Total Carbs 10g||3%|
|Dietary Fiber 1g||3%|
|Vitamin A 20%|
|Vitamin C 45%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/8 tsp.black pepper
2 tbsp.olive oil
2 clovesgarlic, minced
1 cupjarred roasted red peppers, drained and finely chopped
1 1/2 cupchicken stock
1/4 cupfresh basil, chiffonade
1/2 cupsour cream or greek yogurt
In a shallow dish, whisk together flour, salt and black pepper. Dredge chicken in the seasoned flour to coat.
In a large skillet, heat olive oil over medium heat. Add chicken and sauté for 3 to 4 minutes per side until chicken is cooked thoroughly. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove chicken from skillet and set aside.
To the same skillet, add garlic and roasted red peppers. Sauté for about 1 minute, then whisk in chicken stock and basil. Simmer for 2 to 3 minutes until slightly thickened. Turn heat to very low and whisk in the sour cream. Add chicken back skillet and simmer in cream sauce for about 1 minute to heat through, do not boil.
Transfer chicken to a serving platter. Pour sauce over chicken and serve.
TIP: When cooking with sour cream or Greek yogurt, always keep the heat on low to avoid the sauce from separating and getting lumpy.
Skillet Chicken With Roasted Red Pepper Cream SauceAdd Your Comment