CHICKEN

Boneless Skinless Breasts (20 breasts – 5 oz)

Cooking Directions:


OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 325°F. Arrange the chicken breasts in a baking tree or on a sheet of aluminum foil and drizzle with oil. Bake for 35-40 minutes.

Notes: Test chicken for doneness by piercing it with a fork. The fork should come out clean and dry and the chicken should still feel soft and springy.


GRILLED

  1. Remove from plastic pouch.
  2. Preheat your grill or barbeque and coat with non-stick spray. Place chicken breasts on indirect heat and cook through, covered. Grill for about 12-15 minutes, turning them occasionally until they reach a temperature of at least 160°F.

Boneless Skinless Thighs (20 thighs – 5 oz)

Cooking Directions:

OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 325°F. Arrange the chicken thighs in a baking tree or on a sheet of aluminum foil and drizzle with oil. Bake for 35-40 minutes or until golden brown

Notes: Test chicken for doneness by piercing it with a fork. The fork should come out clean and dry and the chicken should still feel soft and springy.

Chicken Kabobs (16 kabobs – 6oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Preheat your grill or barbeque and coat with non-stick spray. Place the kabobs in an open grill, directly over the heat source. Cook for 15-20 minutes, rotating 90° every 4 minutes, until the meat has reached the desired level of doneness.

Notes: Let the kabobs rest for 3-4 minutes before serving

Lemon Herb Cutlets (16 breasts – 4 oz)

Cooking Directions:


OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 350°F. Arrange the chicken breasts in a baking tree or on a sheet of aluminum foil and drizzle with oil. Bake for 35-40 minutes.

Notes: Test chicken for doneness by piercing it with a fork. The fork should come out clean and dry and the chicken should still feel soft and springy.

Cordon Bleu (12 stuffed breasts – 7 oz)

Cooking Directions:


OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 375°F. Arrange the chicken breasts in a baking tree or on a sheet of aluminum foil and drizzle with oil. Bake for 35-40 minutes.

Notes: Test chicken for doneness by piercing it with a fork. The fork should come out clean and dry and the chicken should still feel soft and springy.

Marco Polo (12 stuffed breasts – 7 oz)

Cooking Directions:


OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 375°F. Arrange the chicken breasts in a baking tree or on a sheet of aluminum foil and drizzle with oil. Bake for 35-40 minutes.

Notes: Test chicken for doneness by piercing it with a fork. The fork should come out clean and dry and the chicken should still feel soft and springy.

Breaded Tenders (20 portions – 4 oz)

Cooking Directions:


PAN-FRIED

  1. Remove from plastic pouch.
  2. In a large, non-stick skillet, heat oil over medium-high heat. Place tenders in pan and fry until golden brown, turning occasionally (about 8-10 minutes on either side).

Notes: Test chicken for doneness by piercing it with a fork. The fork should come out clean and dry and the chicken should still feel soft and springy.

Lyndberg Halves (12 portions – 8 oz)

Cooking Directions:


OVEN

  1. Remove from plastic pouch.
  2. Preheat the oven to 400°F. Arrange the chicken halves in a baking tree or on a sheet of aluminum foil and drizzle with oil. Bake for 35-40 minutes or until golden brown.

Notes: Test chicken for doneness by piercing it with a fork. The fork should come out clean and dry and the chicken should still feel soft and springy.