COOK FROM FROZEN.  Remove from packaging.

OVEN: Preheat oven to 400ºF. Place on a baking sheet lined with parchment paper, sprayed with non-stick spray. Bake 45 minutes until pastry is well browned and internal temperature reaches 165ºF as measured by a meat thermometer. Remove from oven and let rest 10 minutes on the baking sheet before carefully moving to the serving platter or plates.

TIPS

• use a meat thermometer for best results
• make sure you get the thermometer into the chicken
• use parchment lined baking sheet sprayed with non-stick spray ensures a well-browned flaky crust
• let rest full 10 minutes to allow temperature to rise and juices to go back into the chicken
• For a cleaner look, cut the Wellington down the center crosswise for a smaller portion. If you try to cut in thirds or quarters, the filling may fall out and pastry may crumble.

COOK FROM FROZEN.  Remove desire number of pieces from packaging.

Stove top:  Preheat a large skillet over medium heat and add 1 tbsp. of oil per chicken breast. Add chicken to skillet making sure it doesn’t touch. Cook approximately 10-12 minutes turning every 3 minutes until product is crispy on the outside and the internal temperature reaches 165ºF using a meat thermometer. Remove from skillet and allow to rest 3 minutes before serving.

Air Fryer:  Product should not touch in the air fryer. Cook at 400ºF for about 12-14 minutes turning half way through cook time. Cook until chicken is browned and crispy, and internal temperature reaches 160ºF. Remove from air fryer and let rest 3 minutes before serving.

OVEN – FROM THAWED: Thaw overnight in packaging in refrigerator. Preheat oven to 350ºF. Remove packaging and place product on baking sheet lined with parchment paper, sprayed with non-stick cooking spray. Bake 35-45 minutes or until internal temperature measures 165ºF using a meat thermometer.

OVEN – FROM FROZEN:  Preheat oven to 350ºF.  Remove from packaging and place frozen product pieces on a baking sheet lined with parchment paper, sprayed with non-stick spray. Bake for 50-55 minutes or until internal temperature measures 165 degrees using a meat thermometer.

AIR FRYER – FROM THAWED:  Thaw in packaging in refrigerator overnight.  Remove from packaging and place in the air fryer basket, make sure product does not touch.  Bake at 360 degrees for 20-25 minutes or until internal temperature measures 165ºF using a meat thermometer.

Allow product to rest 5 minutes before serving.

ANTIBIOTIC FREE. Product is fully cooked. May be served hot or cold.

Thaw overnight in packaging in the refrigerator. Remove product from packaging. Heat over medium low heat in a non-stick skillet. If heating in the microwave, remove thawed product from packaging and place on a plate, cover with a paper towel and heat until just warm. Use in any dishes that call for fully cooked chicken.

USDA CHOICE. Product is fully cooked. Thaw overnight in packaging in the refrigerator. Preheat oven to 375ºF. Remove product from package and place on a raised edge baking sheet with foil that has been sprayed with non-stick cooking spray. Bake until internal temperature is 120°F or until warm in the center, about 20 minutes. Remove from oven and allow to rest for 5 minutes, then slice thinly across the grain and serve.

USDA CHOICE. Product is fully cooked. Thaw overnight in packaging in the refrigerator. Remove product from packaging, keeping the juices and wrap roast tightly in foil. Place roast on a raised edge baking sheet. Bake in a pre-heated 350°F oven for approximately 38 minutes.  Remove from oven and rest in foil for 10 minutes on baking sheet. Slice and serve.

Demi Glacé Prep: Thaw demi-glace in packaging overnight. Leave demi-glace in the package; place in a saucepan and add cool water to cover package by 1 inch. Turn stove to medium, bring water to a simmer. Once the water is simmering, turn stove off and allow demi-glace to sit in water 10 minutes. Remove from water, open carefully and serve. Can also be heated by opening thawed product, and placing in saucepan. Heat on medium low stirring occasionally until warmed through.

USDA CHOICE. Product is fully cooked. Thaw roast in refrigerator 2-3 days in packaging. Preheat oven to 425°F. Remove roast from pouch and place beef uncovered on a sheet tray lined with foil or in an oven safe dish. Heat to an internal temperature of 120°F or for approximately 30-40 minutes. Remove from oven allow to rest 5 minutes prior to slicing and serving.

COOK FROM FROZEN. Remove packaging. Preheat oven to 415ºF. Put desired number of frozen pieces on a parchment lined baking sheet. Product should not touch. Bake in preheated oven for 30-35 minutes, until meat thermometer reaches 110ºF.

Remove from oven and rest on baking sheet for 10 minutes. Internal temperature will rise to 125-130º for a perfect medium rare. Remove carefully from baking sheet using a spatula, making sure you get under the bottom of the pastry when plating.

TIPS

• use a meat thermometer for best results
• make sure you get the thermometer into the filet
• use parchment lined baking sheet
• let rest full 10 minutes to allow temperature to rise and juices to go back into the filet