Tyson Breaded & Stuffed Chicken Kiev

Ingredients

CHICKEN BREAST WITH RIB MEAT (CONTAINING UP TO 18% OF A SOLUTION OF WATER, SALT, YEAST EXTRACT, CHICKEN BROTH, MALTODEXTRIN, DEXTROSE, NATURAL FLAVORS, SUGAR, SPICES, CHICKEN FAT, CORN SYRUP SOLIDS, CITRIC ACID, HYDROLYZED CORN GLUTEN, CONCENTRATED LEMON JUICE), BUTTER (CREAM, SALT, COLORED WITH ANNATTO), ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: DEHYDRATED PARSLEY, DEXTROSE, EXTRACTIVES OF CELERY SEED, EXTRACTIVES OF PAPRIKA, EXTRACTIVES OF TURMERIC, PAPRIKA AND ANNATTO, GARLIC POWDER, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), MODIFIED FOOD STARCH, NATURAL FLAVORS, SALT, SPICES (INCLUDING CELERY SEED), SUGAR, VEGETABLE OIL, WHOLE WHEAT FLOUR, YEAST, YEAST EXTRACT, YELLOW CORN FLOUR. PREBROWNED IN VEGETABLE OIL. PONTAL CAT

Directions

Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep frozen. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Raw: For food safety, cook to a minimum internal temperature of 165 degrees F measured by a meat thermometer. Raw-do not microwave or air fry - oven bake only. To help prevent foodborne illness caused by eating raw poultry. Conventional oven cooking instructions. Due to variations in ovens, cooking times may vary. 1. Preheat oven to 375 degrees F. 2. Remove frozen raw breast(s) from pouch and place on a flat metal baking sheet*. Place each breast at least 2 inches apart. 3. Bake in preheated oven for: 1-2 breasts: 28-30 minutes. 3-6 breasts: 32-34 minutes. For food safety, cook to a minimum internal temperature of 165 degrees F measured by a meat thermometer. Insert meat thermometer into meat layer on the top of the entree. 4. After baking, let cool approximately 3 minutes before serving. Caution: filling will be hot and may splatter if not cooled. * Glass baking pans or pans with walls higher than half an inch will require a longer cooking time.

Keep frozen.