Cooking & Prep

FROM FROZEN — SKILLET: HEAT 1 TSP VEGETABLE OIL PER BREAST IN A LARGE SKILLET ON MEDIUM HIGH HEAT. ADD THE FROZEN BREAST AND REDUCE HEAT TO MEDIUM LOW. COVER THE PAN AND COOK FOR 12 MINS. TURN THE BREAST, COVER PARTIALLY WITH LID. COOK FOR ANOTHER 10-12 MINS OR UNTIL INTERNAL TEMPERATURE REACHES 170°F. OVEN: PREHEAT OVEN TO 350°F. PLACE THE FROZEN CHICKEN BREAST ON A LIGHTLY OILED SHEET TRAY. BAKE FOR 20 MINS THEN TURN. BAKE FOR ANOTHER 20-25 MINS OR UNTIL INTERNAL TEMPERATURE REACHES 170°F. FROM THAWED — SKILLET: HEAT 1 TSP VEGETABLE OIL PER BREAST IN A LARGE SKILLET ON MEDIUM HIGH HEAT. ADD THE THAWED BREAST AND REDUCE HEAT TO MEDIUM LOW.
COVER THE PAN AND COOK FOR 10 MINS. TURN THE BREAST, COVER PARTIALLY WITH LID. COOK FOR ANOTHER 4-5 MINS OR UNTIL INTERNAL TEMPERATURE REACHES 170°F. OVEN: PREHEAT OVEN TO 350°F. PLACE THE THAWED CHICKEN BREAST ON A LIGHTLY OILED SHEET TRAY. BAKE FOR 10 MINS THEN TURN. BAKE FOR ANOTHER 10-15 MINS OR UNTIL INTERNAL TEMPERATURE REACHES 170°F.