Project Description

– Chicken Italiano –

Ingredients

  • 4 Katie’s Best boneless, skinless chicken breasts
  • 1 box Rice Pilaf
  • 1 tablespoon Olive Oil
  • 1-14 ½ oz can diced tomatoes, undrained
  • 1¼ cup water
  • ¼ cup chopped fresh basil
  • 1 ½ teaspoon dried basil leaves
Cook Time: 50min

Cooking Instructions

  1. In a large nonstick skillet, heat oil.
  2. Add chicken; cook over medium to medium-high heat for 8 to 10 minutes or until light brown.
  3. Add tomatoes, water, rice, contents of seasoning packet and basil. Bring to boil.
  4. Cover; reduce heat and simmer 15-18 minutes or until liquid is absorbed and internal juices of chicken run clear.
  5. Slice chicken and serve over rice.

Ingredients

  • 4 Katie’s Best boneless, skinless chicken breasts
  • 1 box Rice Pilaf
  • 1 tablespoon Olive Oil
  • 1-14 ½ oz can diced tomatoes, undrained
  • 1¼ cup water
  • ¼ cup chopped fresh basil
  • 1 ½ teaspoon dried basil leaves
Cook Time: 50min

Cooking Instructions

  1. In a large nonstick skillet, heat oil.
  2. Add chicken; cook over medium to medium-high heat for 8 to 10 minutes or until light brown.
  3. Add tomatoes, water, rice, contents of seasoning packet and basil. Bring to boil.
  4. Cover; reduce heat and simmer 15-18 minutes or until liquid is absorbed and internal juices of chicken run clear.
  5. Slice chicken and serve over rice.

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours