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.
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PREP TIME: 0min COOK TIME: 40min
|Serving Per Recipe: 30|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Total Carbs 4g||1%|
|Dietary Fiber 0.5g||%|
|Vitamin A 0.5%|
|Vitamin C 0.5%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupartichoke hearts, chopped
1/2 cupred peppers, finely chopped
1 cupspinach dip
2 sheetspuff pastry, about 12x10-inch
Preheat the oven to 400°F. Toss cooked and shredded chicken with the artichoke hearts and red peppers; stir in the spinach dip.
TIP: Lighten up this recipe by using low-fat spinach dip.
Divide the chicken mixture between the two sheets of puff pastry; spread to the edges in an even layer. Roll into a log. Cut each log into 15 rounds. Arrange the rounds on a parchment-lined baking sheet.
TIP: Pie pastry is a great substitute for puff pastry.
Bake for 20 to 25 minutes or until the pastry is golden. Cool for 5 minutes before serving.
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