Italian Chicken Fingers
1 (3 lb.) pkg. | ~18 pieces
Uncooked: For safety, must be cooked to an internal temperature of 165°F, as measured by use of a thermometer. Do Not Thaw! Preheat oven to 450°F. Place desired number of pieces on a cookie sheet, allowing 1 inch or more between pieces. Bake, uncovered, for 20-25 minutes.
Skillet Meal: Sesame Chicken
1 (24 oz.) pkg. | serves 2-3
FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER.
Do Not Thaw. Keep Frozen Until Ready To Use. Appliances vary, adjust cook time accordingly. Stove Top: Open meal bag and remove the sauce pouch and the rice pouch. Begin thawing sauce pouch in bowl of HOT water while preparing meal. On stove top heat 10-inch NONSTICK skillet over medium-high heat. Add 1 tablespoon oil and remaining bag contents to skillet. Add 2 tablespoons water to skillet, cover and cook for 9 minutes, stirring occasionally. Microwave rice pouch on HIGH for 3 minutes. Add thawed sauce to the skillet and stir to coat ingredients. Cook uncovered for 1-2 minutes or until sauce is hot and bubbling. Carefully remove rice pouch from the microwave, open and pour into serving dish. Pour contents of skillet over rice and serve. Garnish with sesame seeds.
OVEN: Preheat oven to 350°F. Place meatballs 1 inch apart on a foil lined baking sheet. Heat for 20 minutes or until internal temperature reaches 140°F.