BBQ CHICKEN WINGS
These are already fully cooked and just need to be heated.
BONELESS-SKINLESS CHICKEN CUTLETS
Thaw chicken in refrigerator or cold water in package, bake at 350°F. for 20-30 minutes and juices run clear.
CAJUN CHICKEN
Place on cookie sheet in a 400°F preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side.
CHICKEN KIEV
CONVENTIONAL OVENS (Recommended for best result.).
Cook from frozen: Bake 1-2 unwrapped portions in a shallow pan for 35-40 minutes in a preheated oven at 400°F. May need to increase cook time for extra portions.
MICROWAVE OVENS
Cook from frozen (based on 1000 watts of power): Cook on a microwave-safe plate with microwave-safe covering. Cook 1 unwrapped portion flat-side up for 2 minutes. Turn flat-side down and cook for 2 minutes more. For 2 pieces, increase each step by 1½ minutes with spacing between pieces. Do not microwave more than 2 pieces at once.
Cooking Safety: Cook to at least 165°F to prevent food borne illness caused by consuming raw poultry. Use a food thermometer, checking each portion's final temperature in several places. Many conventional ovens vary from temperature settings, and microwave oven cooking-power varies widely by model; therefore, cook accordingly. Let the final cooked product stand outside the oven for 2 minutes before serving. Filling will be hot after cooking and may splatter.
CHICKEN CORDON BLEU
CONVENTIONAL OVENS (Recommended for best result.).
Cook from frozen: Bake 1-2 unwrapped portions in a shallow pan for 35-40 minutes in a preheated oven at 400°F. May need to increase cook time for extra portions.
MICROWAVE OVENS
Cook from frozen: (based on 1000 watts of power): Cook on a microwave-safe plate with microwave-safe covering. Cook 1 unwrapped portion flat-side up for 2 minutes. Turn flat-side down and cook for 2 minutes more. For 2 pieces, increase each step by 1½ minutes with spacing between pieces. Do not microwave more than 2 pieces at once.
Cooking Safety: Cook to at least 165°F to prevent food borne illness caused by consuming raw poultry. Use a food thermometer, checking each portion's final temperature in several places. Many conventional ovens vary from temperature settings, and microwave oven cooking-power varies widely by model; therefore, cook accordingly. Let the final cooked product stand outside the oven for 2 minutes before serving. Filling will be hot after cooking and may splatter.
CHICKEN TENDERS/UNBREADED
Place on cookie sheet in a 400°F. preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side.
CHICKEN FLORENTINE
CONVENTIONAL OVENS (Recommended for best result.).
Cook from frozen: Bake 1-2 unwrapped portions in a shallow pan for 35-40 minutes in a preheated oven at 400°F. May need to increase cook time for extra portions.
MICROWAVE OVENS
Cook from frozen (based on 1000 watts of power.): Cook on a microwave-safe plate with microwave-safe covering. Cook 1 unwrapped portion flat-side up for 2 minutes. Turn flat-side down and cook for 2 minutes more. For 2 pieces, increase each step by 1½ minutes with spacing between pieces. Do not microwave more than 2 pieces at once.
Cooking Safety: Cook to at least 165°F to prevent food-borne illness caused by consuming raw poultry. Use a food thermometer, checking each portion's final temperature in several places. Many conventional ovens vary from temperature settings, and microwave oven cooking-power varies widely by model; therefore, cook accordingly. Let the final cooked product stand outside the oven for 2 minutes before serving. Filling will be hot after cooking and may splatter.
CHICKEN MARCO POLO
CONVENTIONAL OVENS (Recommended for best result.).
Cook from frozen: Bake 1-2 unwrapped portions in a shallow pan for 35-40 minutes in a preheated oven at 400°F. May need to increase cook time for extra portions.
MICROWAVE OVENS
Cook from frozen: (based on 1000 watts of power): Cook on a microwave-safe plate with microwave-safe covering. Cook 1 unwrapped portion flat-side up for 2 minutes. Turn flat-side down and cook for 2 minutes more. For 2 pieces, increase each step by 1½ minutes with spacing between pieces. Do not microwave cook more than 2 pieces at once.
Cooking Safety: Cook to at least 165°F to prevent food borne illness caused by consuming raw poultry. Use a food thermometer, checking each portion's final temperature in several places. Many conventional ovens vary from temperature settings, and microwave oven cooking-power varies widely by model; therefore, cook accordingly. Let the final cooked product stand outside the oven for 2 minutes before serving. Filling will be hot after cooking and may splatter.
CHICKEN PHILLY STEAKS
Pan-fry.
CHICKEN TENDERS/BREADED
Remove from bag.
Oven: Preheat oven to 400°F. Arrange tenderloins 1 inch apart onto a non-stick baking sheet. Bake for 16-20 minutes, flipping tenderloins over halfway through cook time.
Microwave: Heat for 90 seconds at high power, turn tenderloins over and heat an additional 30 seconds, or until heated all the way through. Fryer: Fry for 3.5 to 4 minutes at 350°F, or until heated all the way through.
Since ovens may vary, heating time and temperature may require adjustment. Tenderloins should be heated to an internal temperature of 165°F.
DRUMSTICKS
Baking: Put in oven at 375°F for 15 minutes.
Fryer: 3.5 minutes at 350°F.
NOTE: All product should be heated to 165°F internal temperature.
FULLY COOKED FAJITA
Heating Instructions: Microwave-heat to serving temperature.
Conventional Oven: Bake at 400°F. for 18 to 20 minutes.
Convection Oven: 10 to 12 minutes @ 350°F.
Cooking Times Will Vary Based on Equipment Used.
Cold: Defrost and serve over salad.
ITALIAN CHICKEN
Place on cookie sheet in a 400°F. preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side.
LEMON PEPPER CHICKEN
Place on cookie sheet in a 400°F. preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side.
MESQUITE CHICKEN
Place on cookie sheet in a 400°F. preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side.
SPICEY WINGS
Baking: Set the oven at 375°F. and cook for 15 minutes.
Fry: Cook for 4 minutes at 350°F.
THIGHS
Baking: at 375°F. in the oven for 15 minutes.
Fryer: 3.5 minutes at 350°F.
NOTE: All product should be heated to 165 degrees internal temperature.
TURKEY BURGERS
Grill: Adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat. Rare 10 to 12 minutes. Medium, 14 to 15 minutes. Well done, 18 to 20 minutes.
Broiling: Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. Medium, 12 minutes. Well done, 20 minutes. Smothered - Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.
Frying: Preheat a heavy frying pan. Do not add water. When the pan is very hot brown burgers quickly on both sides. Do not cover pan. Lower heat and cook slowly until done. Turn a few times until it's at desired doneness.
TURKEY CUTLETS
Grill: Approximately 8 minutes on each side.
Baking: At 350°F in the oven for 30 minutes.
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