The Perdue Chicken Cookbook

time. None of these recipes takes more than 15 minutes, and many are ready

in five. However, you will find special tricks to make the food more

interesting than just heat and serve.

The second section, Perdue Plus Five, is for when you don't mind if dinner

isn't ready for another hour or so, but you want your part of the

preparation to be as brief as possible. The recipes in this section use only

five ingredients in addition to chicken, salt, and pepper, and all of the

recipes are simple to preparenthough they may take a while to cook.

The third section, Family Favorites, is for relaxed times. When you don't

mind spending some time putting together something your family will really

like, try this section.

FAST FOOD CHICKEN FROM YOUR REFRIGERATOR

(

PHOTO:

The most valuable player on the TV Football-party table might be

Perdue Done It![TM])

Frank loves to tell people that they can pick up delicious, fast-food

chicken within easy walking distancentheir refrigerators. "When you're

hungry and in a hurry," he says, "you don't need to rush across town for

great chicken. You can just walk (slowly) to your refrigerator and pick up

my Perdue Done It![TM] chicken."

Although fried foods are notoriously high in fat, particularly fast food

ones. Perdue Done It![TM] is an exception. Frank flash fries the Perdue

Done It![TM] products. They are in oil for seconds only. Further, to assure

the chicken is as low in saturated fat as possible, Perdue uses only

polyunsaturated soybean oil.

In the recipes that follow, I've used generic nuggets, cutlets, tenders,

and other fully cooked products. However, try for the Perdue Done It!® if

you live in the Perdue marketing area, which is the East Coast and some of

the Mid Western states. The Perdue nuggets, cutlets and tenders come from

white meat fillets, while some of the other brands are pressed and formed

from dark meat chicken and don't have the best texture or flavor.

TENDERS, AND NUGGETS

Chick on a Biscuit: Split hot baked biscuits. Fill each with a breaded

chicken nugget and a thin slice of ham; top with mustard.

Chicken Mexicali: Top cutlets or tenders with prepared salsa and avocado

slices.

Chicken Parmesan: Top partially heated cutlets with spaghetti sauce and

sliced mozzarella cheese; broil briefly to melt cheese.

Super Caesar Salad: Quarter heated nuggets and toss with croutons, Romaine

lettuce, and Caesar salad dressing.

Holiday Crepe: Heat breast tenders and place on a warm crepe. Top with

cranberry sauce and roll up; serve with sour cream.

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