HARVESTLAND® TENDERREADY® Sous-Vide Style Half Chicken | Perdue Foodservice Products Find Products By Protein Chicken Turkey Pork Beef By Attribute No Antibiotics Ever/Antibiotic Free 100% Vegetarian Fed with No Animal By-Products Organic/Non GMO/Free Range Halal Certified Gluten Free More Search Filters Brands PERDUE® HARVESTLAND® Organic PERDUE® HARVESTLAND® PERDUE® NAE PERDUE® KINGS DELIGHT® CLUX DELUX® The Perdue Difference The Perdue Difference Tiers of Value Organic No Antibiotics Ever 100% Vegetarian Diet Animal Care Clean Label Never Imported Menu Ideas Resources Trends & Insights Broker Locator FAQs Press Releases Poultry Welfare Perdue Farms All Resources Segments Healthcare College & University K-12 Schools Independent Restuarants Military C-Store All Segments Offers Offers Merchandising Materials Menu Ideas HARVESTLAND® TENDERREADY® Sous-Vide Style Half Chicken HARVESTLAND® TENDERREADY® Sous-Vide Style Half Chicken Servings: 12 Half Chicken with Apple-Roasted Butternut Squash Salad Print Email Contact Us Ingredients 12 HARVESTLAND® TENDERREADY® Chicken Halves 1/4 c. Olive oil — divided 2 Spanish onion — sliced into half circles 6 c. Butternut squash — diced 6 c. Granny Smith apple — diced 1 1/2 c. Candied pecans 4 Red chile peppers — sliced 1 1/2 qt. Brussels sprout leaves — blanched Instructions Preheat oven to 350ºF. Remove HARVESTLAND® TENDERREADY® Chicken Halves from package. Place on a sheet pan and place in the oven; heat to an internal temperature of 180ºF. In a large rondeau, add half of the olive oil; bring to its smoke point. Add onions and cook until translucent; add butternut squash and green apple. Place rondeau in the oven for 8 to 10 minutes, until the butternut squash is fork tender. Remove from oven. Stir in pecans. In a large sauté pan, add the remaining olive oil. Over high heat, add red chiles; toss quickly. Add Brussels sprout leaves; season with salt and pepper, then remove from heat.