||Preheat over to 400°F (375°F for a glass baking dish). Cut open outer bag and remove Oven Ready Boneless Chicken Roast, sealed in cooking bag. Place in a shallow roasting pan or baking dish, seasoned side up.
TIP: Nutritionals shown do not include gravy recipe.
* If temperature is below 170°F, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 170°F.
||Cut a 1" slit in cooking bag over the roast to vent during cooking. NOTE: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
||From Fresh Place pan or baking dish with Boneless Chicken Roast (still in cooking bag) on lower shelf of oven and roast for approximately 45 to 55 minutes until a meat thermometer registers an internal temperature of 170°F in the roast.* OR From Frozen Place pan or backing with Boneless Chicken Roast (still in cooking bag) on lower shelf or oven and roast for approximately 1-1/4 to 1-1/2 hours until a meat thermometer registers an internal temperature of 170°F in the roast.*
||Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid steam and juices) and transfer Boneless Chicken Roast to serving plate or cutting board. Remove string from roast before carving. Remaining juices in bag can be used for a delicious seasoned gravy.
Pour pan juices into large heatproof measuring cup or bowl. Let stand and skim off fat. Place 8 tablespoons of clear drippings into saucepan, reserving remainder.
||Add 5 tablespoons flour to sauce pan and cook, stirring over medium heat for 1 minute. Stir in reserved juices and 3 cups chicken broth or water.
||Cook, stirring, 2 to 3 minutes, until gravy is smooth and thickened. Season to taste.