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 you protection follow these safe handling instructions: Keep refrigerated or frozen. Thaw in refrigerator or microwave; Keep raw meat and poultry separate from other food. 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. Use a meat thermometer to assure doneness. The heating times and cooking temperatures are approximate. Conventional Oven: Preheat oven to 375 degrees F; Arrange frozen breasts in a single layer on lightly greased, shallow backing pan; Cover loosely with foil. Bake 35 to 40 minutes (30 to 35 if thawed) in center of oven until internal temperature reaches 170 degrees F. Broiler or Grill: Lightly brush both sides of frozen breasts with olive or canola oil; Place on broiler pan or hot grill 5 inches from heat source; Cook 20 to 25 minutes (10 to 15 minutes if thawed) turning chicken halfway through cooking until internal temperature reaches 170 degrees F. Stove Top: Lightly coat large non-stick skillet with cooking spray; Place 4 to 6 frozen breasts in a single layer skillet; Cover and cook over medium heat 20 to 25 minutes (15 to 20 minutes if thawed), turning occasionally, until internal temperature reaches 170 degrees F. To Thaw: In the refrigerator: Remove desired number of frozen chicken pieces from bag, put in covered container and place in refrigerator for 8 to 10 hours, or overnight. In The Microwave: Consult your microwave manual for specific times and instructions. Chicken pieces defrosted in the microwave should be cooked immediately after thawing because some areas of the chicken may become warm and being to cook during microwaving.