THAW IN REFRIGERATOR OVERNIGHT OR USE QUICK THAW METHOD (THAW IN BOWL OF WATER IN PACKAGING OR SEALED ZIP TOP BAG FOR 30 MINUTES OR UNTIL PRODUCT IS THAWED. APPLIANCES VARY, ADJUST COOK TIMES ACCORDINGLY. FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. COOK THOROUGHLY TO A MINIMUM INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER.

GRILL: Preheat grill to medium-high. Clean and oil grates. Remove chicken from packaging. Grill for 4-6 minutes per side. Let rest 5 minutes and serve.

BROIL: Preheat broiler to high. Place oven rack 2-3 inches from broiler element. Remove chicken from packaging. Place on broiler pan. Broil for 4 minutes per side. Let rest 5 minutes and serve.

OVEN: Preheat oven to 350°F. Remove chicken from packaging. Place chicken breasts on a lightly oiled, oven-proof baking sheet. Bake for 15-18 minutes. Let rest 5 minutes and serve.

PAN SAUTE: Remove chicken from packaging. Place 1 tbsp. of cooking oil in a nonstick skillet over medium-high heat. Add chicken breasts to pan. Cook for 5-7 minutes per side, reducing heat to medium after flipping. Let rest 5 minutes and serve.

AIR FRYER: Preheat air fryer to 370°F. Remove chicken from packaging. Lightly oil basket of air fryer. Add chicken breasts to air fryer basket leaving 1" space between. Air fry for 15-17 minutes flipping halfway through cooking time. Remove from air fryer. Let rest 5 minutes and serve.