Stuffed Chicken Breasts

With Italian Rice Stuffing and Pesto Sauce
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Heating Instructions
   Do not prepare in toaster oven.
Microwave Oven:
   Times given are approximate and tray won’t be as rigid when warm. Contents will be hot!
   • Remove sleeve and plastic film from microwaveable tray.
   • Poke a few small slits in the middle of the pouch. Place pouch on microwave-safe dish. Do Not Heat Sauce Pouch with Entrée.
   • Heat on HIGH 6-8 minutes or until hot and set aside for 1 minute.
   • Pour sauce in microwave safe dish. Heat on HIGH for 45 seconds, set aside for 1 minute, stir and serve.
   • Cut end off entrée pouch, place on a cutting board and slice into ½" servings. Place slices on serving dish and place sauce in a separate    dish. Serve slices with sauce on the side.
Conventional Oven:
   • Preheat oven to 350°F.
   • Remove inner pouch from tray.
   • Remove product from pouch and place in oven-safe dish. Set sauce pouch aside for separate boiling.
   • Cover entrée and dish with aluminum foil.
   • Place oven-safe dish on middle rack inside oven.
   • Heat at 350°F for 30 minutes. Pull oven rack out and remove aluminum foil, and continue heating for an additional 10 minutes.
   • Remove from oven and let stand for 2 minutes.
   • Transfer to a cutting board and slice into ½" servings.
   • Heat Sauce pouch in boiling water for 2 minutes, cut open pouch end and serve sauce on the side.
 

INGREDIENTS: CHICKEN (CHICKEN BREAST MEAT, WATER, SALT, SODIUM PHOSPHATE, RUB (SALT, BROWN SUGAR, PAPRIKA, SOY SAUCE POWDER (WATER, WHEAT, SOYBEANS, SALT), CHILIPEPPER, TUMERIC, SPICES, PARSLEY, SOY BEAN OIL, EXTRACT OF PAPRIKA) WATER, CANOLA OIL, WHITE RICE, SPINACH, GARLIC, PARMESEN CHEESE (PART SKIM MILK, CHEESE CULTURE, SALT ENZYMES), PROVOLONE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES, NATAMYCIN, UNSALTED BUTTER, WALNUTS AND/OR PINE NUTS, BASIL, OLIVE OIL, SEASONING (HYDROLYZED SOY PROTEIN, MALTODEXTRIN, SALT, DRIED CHICKEN, CHIECKEN SEASONING YEAST EXTRACT, ENZYME, MODIFIED CHICKEN, WATER, MALTODEXTRINE, SALT, SUGAR, CHICKEN FAT), WILD RICE, SUN DRIED TOMATOES (TOMATOES, SULFUR DIOXIDE), ITALIAN PARSLEY, FLOUR (WHEAT FLOUR, NIACIN, THIAMIN MONOITRATE, RIBOFLAVIN, FOLIC ACID), LEMON JUICE, SALT, RICE VINEGAR (RICE VINEGAR AND WATER), SPICES, BALSAMIC VINEGAR (GRAPE MUST, RED WINE VINEGAR (CONTAINS SULFATES), MONO AND DIGLYCERIDES, XANTHAN GUM, GUAR GUM.

ALLERGENS: SOY, WHEAT, MILK, TREE NUTS

 
     
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