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Classic French style dish made with juicy bone-in chicken thighs and drums, herb roasted to a golden brown with fingerling potatoes and flavorful garlic, olives, onions and tomatoes.
Two breaded chicken breast filets topped with a grilled vegetable ratatouille blend of bell peppers, zucchini, and red onion in tomato sauce with garlic and herbs. Served over soft polenta.
This bistro-inspired small plate features a juicy 2-ounce skewer of marinated flat iron steak and golden crispy shoestring fries seasoned with garlic pepper. Serve with homemade steakhouse ketchup for dipping and garnish with crumbled gorgonzola.
Complete a three-course meal with the perfect touch by offering this indulgent mini dessert featuring rich chocolate mousse in a delicately folded crepe topped with warm dark chocolate sauce and a scoop of chocolate chunk mint ice cream.