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Stuffed Chicken Breasts |
| With Italian Rice Stuffing and Pesto Sauce |
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Heating Instructions
Do not prepare in toaster oven. Do not use black tray to heat product.
Microwave Oven:
Times given are approximate. Tray won’t be as rigid when warm. Contents will be hot!
• Remove sleeve and plastic film from tray.
• Poke a small slit at the end of the pouch, place pouch on microwave-safe dish.
• Heat on HIGH 3½ minutes (per pouch) or until hot and let set aside for 1 minute.
• Cut end of pouch off, place on serving dish, carve between rib bones and serve.
Stove Top:
• Bring about 5 quarts of water to a boil and carefully place pouches with product inside (water to cover pouches).
• Lower flame for a low rolling boil, cover and boil for 15 minutes.
• Remove with tongs, cut pouches open and follow the same procedure as described above.
Conventional Oven:
• Preheat oven to 350° Fahrenheit.
• Remove inner pouches from tray.
• Place pieces with meat up in oven-safe dish.
• Place oven-safe dish on middle rack inside oven.
• Heat at 350° Fahrenheit for 15 minutes, pull product out and cover lightly with foil paper.
• Continue heating for 15 minutes at 350° Fahrenheit, remove and let stand for 2 minutes.
• Carve and serve. |
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INGREDIENTS:LAMB RIB RACK, SALT, DEXTROSE, CORN SYRUP, SPICES, DRIED GARLIC, DRIED ONION, CARAMEL COLOR, YEAST EXTRACT, LEMON JUICE POWDER, CHILI PEPPERS, SOYBEAN OIL.
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