Since we all know that breakfast is the most important meal of the day, this month’s newsletter features breakfast recipes using Pilgrim’s Pride chicken and our revolutionary EggsPlus™ eggs. Our EggsPlus eggs have ten times more Vitamin E than ordinary eggs and they're an economical source of Omega-3 Essential Fatty Acids (click here to learn more about EggsPlus). We hope these recipes give you something to crow about all day long.
› Breakfast Chicken Chilaquiles
› Chicken Brunch Cups
› Take-Along Breakfast Special
› Where Your Chicken Comes From
Submitted by:
Susan Irwin
Charlotte, NC
6 Servings
4 cups shredded cooked Pilgrim's Pride rotisserie chicken
3 cups vegetable oil
16 ounces corn tortillas, cut in 1/2 inch strips
1 yellow onion, chopped
1 can (14.5 oz.) chicken broth
6 ounces shredded Monterey Jack cheese
1/4 cup sour cream
1 1/2 tablespoons milk
8 large EggsPlus™ eggs
1/2 cup fresh cilantro sprigs
3 ounces feta cheese
Smoky Tomatillo Salsa:
1 1/2 pounds tomatillos
5 fresh serrano peppers
3 cloves garlic
1/2 cup fresh cilantro
1 coarsely chopped yellow onion
2 teaspoons kosher salt
Directions
In large skillet, heat oil over medium high heat. Add tortillas and fry about 1 minute, until brown; drain on paper towels. Pour off all but 1 tablespoon oil; add onion and cook until softened, about 3 minutes. Stir in broth and chicken and simmer 15 minutes, uncovered, stirring often. Add 2 1/2 cups Smoky Tomatillo Salsa and bring to a boil. Remove chicken from heat and toss with Monterey Jack cheese and tortilla strips. Bake chilaquiles, uncovered, in 375° F oven until bubbling, about 15 minutes. In small bowl, whisk together sour cream and milk. Scramble eggs. Serve chilaquiles over hot eggs, topped with sour cream, cilantro and feta cheese.
Smoky Tomatillo Salsa:
Remove husks from tomatillos; rinse. On broiler pan, arrange tomatillos, serrano peppers and garlic, unpeeled. Broil 6 minutes, turning once, until tomatillos are soft and slightly charred. Peel garlic and remove chile stems. Place in blender; add cilantro, onion and kosher salt and purée.
Submitted by:
Anita Hunter
Stilwell, KS
6 Servings
3 Pilgrim's Pride boneless, skinless, split chicken breasts (about 1 1/2 pounds)
2 tablespoons butter
Puffed Pancake Cups:
3 EggsPlus™ eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
Filling:
3/4 cup butter
2 tablespoons minced onion
1 tablespoon fresh rosemary leaves, finely chopped
1/2 cup all-purpose flour
3 cups milk
3/4 cup (3 ounces) shredded Swiss cheese
1/4 cup (1 ounce) shredded Cheddar cheese
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 hard cooked EggsPlus™ eggs, peeled, chopped
3 strips bacon, cooked crisp, drained and crumbled
Directions
Place chicken in single layer in large saucepan and add enough water to cover by 1/2 inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain, cool and chop into small pieces. Cover and set aside.
Generously butter the insides of six 10-ounce custard cups or ramekins. Place on baking sheet and set aside. Preheat oven to 400° F.
To make puffed pancake cups, place eggs in large bowl and beat with whisk or hand mixer until fluffy. Add flour, milk, cheese and salt and beat to combine. Pour equal amounts of batter into prepared custard cups and bake in preheated oven 20 to 25 minutes until puffed and golden brown. If not serving in baking cups, cool slightly and remove to prevent sticking. Set aside and keep warm.
Melt 3/4 cup butter in large saucepan over medium heat. Add onion and rosemary and sauté about 2 minutes. Add flour, stirring until blended. Cook about 2 minutes. Slowly add milk, whisking until sauce is smooth and thickened, about 5 minutes. Reduce heat to low and stir in cheeses, mustard, salt and pepper. When cheeses are melted, gently fold in chicken and hard cooked eggs.
Divide chicken filling among puffed pancake cups and sprinkle with bacon. Serve immediately.
American Egg Board
2 Servings
4 hard-cooked EggsPlus™ eggs*, chopped
1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese
2 1/2 tablespoons bacon and tomato flavored French dressing
2 to 4 toasted waffles
Directions
In small bowl, stir together eggs, cheese and dressing until well blended. Cover and chill to blend flavors. Spread 1/2 of the mixture on each of 2 waffles. In oven or toaster oven, broil 6 inches from heat, until warm, about 3 minutes, if desired. Garnish with tomato wedges and parsley if desired. Top with additional waffles, if desired.
*To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.
The federal government recently began requiring retailers to provide country of origin labeling (COOL) on all meat products, including chicken. All Pilgrim’s Pride chickens and eggs are raised and processed in the United States and are labeled in that manner.
Pilgrim’s Pride has taken this idea a step further – we want you to be able to know exactly where your chicken comes from. Go to the Pilgrim’s Pride FreshTrace web page, enter the P-code from your Pilgrim’s Pride chicken package and you can find out exactly which facility produced your product.
Also on this web page you can find information on how we produce our chicken. At Pilgrim’s Pride, we put our customers first with a relentless focus on quality, innovation and customer service, and it's been that way since our company began as a small feed and seed store in rural east Texas in 1946. In fact, it’s our company's mission, a part of everything we do every day.
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As always, Pilgrim's Pride is proud to offer the finest, freshest chicken on the market. We work tirelessly to ensure our products meet the toughest quality standards — those of your family. If you are ever unhappy with any of our products, please let us know by calling our customer relations line at 800-683-1968.
Thanks for your continued support and enjoy your breakfast!
Pilgrim’s Pride • 4845 US Hwy 271 North • Pittsburg, TX 75686
1-800-683-1968 • www.pilgrimspride.com • info@pilgrimspride.com