Ingredients

CHICKEN BREAST TENDERLOINS, WATER, SEASONING (SALT, WHEY, MALTODEXTRIN, SUGAR, CITRIC ACID, CAYENNE PEPPER SAUCE POWDER [AGED RED PEPPERS, DISTILLED VINEGAR, SALT, GARLIC], NATURAL FLAVORS [CONTAINS MILK], PAPRIKA [COLOR], YEAST EXTRACT, CHILE PEPPER, WHITE DISTILLED VINEGAR POWDER, EXTRACTIVE OF PAPRIKA [COLOR]), SODIUM PHOSPHATES, SODIUM LACTATE AND SODIUM ACETATE.

Allergens and safety warnings

KEEP REFRIGERATED. READY TO COOK. APPLY SAFE HANDLING INSTRUCTIONS Contains: MILK

Oven: Preheat oven to 425°F. Place tenders on a foil-lined baking sheet. Bake uncovered in center of oven for 20 - 35 minutes, depending on size or until the internal temperature of chicken reaches 165°F. Let rest for 10 minutes before serving. Stovetop: Heat a nonstick or heavy skillet for 3 minutes over medium heat. Coat skillet with nonstick cooking spray or brush lightly with oil. Add tenders to skillet and cook for 2.5 - 3 minutes per side. Remove when internal temperature of chicken reaches 165°F. Grill: Heat charcoal briquettes for 30 minutes until ash-covered or gas grill for 10 minutes with lid closed. Grill tenders about 4 inches above medium heat (375°F) for 15 - 20 minutes or until the internal temperature of the chicken reaches 165°F.