Eggplant/Brown Rice Dressing Stuffed Chicken

DEBONED STUFFED CHICKEN

First we select the finest chickens. We debone the chicken except for the wing tip and the two small bones in the wing. We stuff the chicken with a variety of delicious dressings. Special seasonings are sprinkled into and over the product. The chicken is vacuum sealed forcing the seasonings into the product enhancing flavors and freshness.

DEFROST: Defrost 24 hours in refrigeration or in cold tap water for 2 hours. Always follow safe handling instruction on the product label.

COOKING: Defrost first. Remove plastic wrap. Bake uncovered at 375 F for 1 hour and 15 minutes or until internal temperature is greater than 165 F. The pork stuffed chicken cooks for 1 hour covered and 1 hour uncovered at 375 F.

OTHER: Weights 3 pounds.

Deboned Stuffed Chicken

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Eggplant/Brown Rice Dressing Stuffed Chicken


Price	$11.95

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First we select the finest chicken breast. A small incision is made using a sharp knife and a pocket is formed inside the breast. A sausage stuffer is used to inject delicious stuffing's into the pocket. Special seasonings are sprinkled over the product. The breast is vacuum sealed forcing the seasonings into the breast enhancing flavors and freshness.

Eggplant Dressing
Browned ground beef and pork, sauté vegetables, with that special Cajun seasoning. Egg plant is chopped and smothered until it falls apart. The finished product is mixed with brown rice.

DEFROST: Defrost over night in refrigeration or in cold tap water for 1/2 hour. Always follow safe handling instruction on the product label.

COOKING: Defrost first. Remove plastic wrap. Bake uncovered at 375ï¿½ F for 1/2 hour or until internal temperature is greater than 165ï¿½ F. Great on the grill and smoked.

OTHER: Weights 1/2 pound. Single serving.