Directions for use: Cooking Instructions - General For best result cook from chilled. To ensure the chicken is fully cooked, insert a skewer into the thickest part of the meat. If the juices run clear, not pink, it is fully cooked through. Check product is piping hot before serving. Do not reheat. For tenderness and succulence, cover with foil and allow the chicken to rest for 5 minutes after cooking. We have given you these cooking instructions as a guide only. Oven cook - From Chilled 200°C / 400°F / Fan 180°C / Gas 6 / 25-30 mins Remove all packaging. Preheat the oven. Brush the chicken with oil and season with salt and pepper (optional). To seal the meat and lock in the flavour and juices, preheat your frying pan over a high heat and carefully place the chicken in the dry pan for 5 minutes, turning halfway through. Transfer to an ovenproof dish and cook in the preheated oven for a further 25-30 minute, turning halfway through. Shallow Fry - From Chilled To seal the meat High / 5 mins Storage recommendation: Keep refrigerated at -2°C to +4°C. Once opened, keep refrigerated and consume within 24 hours. Do not exceed the use by date. Store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze before date mark shown. Defrost thoroughly in a fridge and consume on day of defrost. Once defrosted, do not refreeze. Chilled

Directions for use: Cooking Instructions - General For best result cook from chilled. To ensure the chicken is fully cooked, insert a skewer into the thickest part of the meat. If the juices run clear, not pink, it is fully cooked through. Check product is piping hot before serving. Do not reheat. For tenderness and succulence, cover with foil and allow the chicken to rest for 5 minutes after cooking. We have given you these cooking instructions as a guide only. Oven cook - From Chilled 200°C / 400°F / Fan 180°C / Gas 6 / 25-30 mins Remove all packaging. Preheat the oven. Brush the chicken with oil and season with salt and pepper (optional). To seal the meat and lock in the flavour and juices, preheat your frying pan over a high heat and carefully place the chicken in the dry pan for 5 minutes, turning halfway through. Transfer to an ovenproof dish and cook in the preheated oven for a further 25-30 minute, turning halfway through. Shallow Fry - From Chilled To seal the meat High / 5 mins Storage recommendation: Keep refrigerated at -2°C to +4°C. Once opened, keep refrigerated and consume within 24 hours. Do not exceed the use by date. Store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze before date mark shown. Defrost thoroughly in a fridge and consume on day of defrost. Once defrosted, do not refreeze. Chilled