Maple Leaf Chicken Cordon Bleu

Boneless Breast Of Chicken With Rib Meat, Water, Bleached Wheat Flour, Smoked Chopped Ham-water Added (ham, Water, Salt, Dextrose, Sodium Phosphates, Sodium Erythorbate, Natural Flavoring, Sodium Nitrite), Pasteurized Process Swiss And American Cheese (swiss And American Cheeses (cultured Milk, Salt, Enzymes), Water, Sodium Phosphate, Salt, May Contain: Cream, Sodium Pyrophosphate, Lactic Acid, Sodium Citrate, Sorbic Acid (preservative)), Contains 2% Or Less Of Textured Soy Flour, Soy Protein Concentrate, Modified Corn Starch, Salt, Potato Starch, Dextrose, Corn Flour, Paprika, Dehydrated Chicken Broth, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate), Soybean Oil, Spices, Methylcellulose, Sugar, Onion Powder, Natural Flavors, Garlic Powder, Nonfat Milk, Pre-browned In Soybean Oil.

Raw Product: For food safety, cook to a minimum internal temperature of 165 degrees F measured by a meat thermometer. Raw-do not microwave. To help prevent foodborne illness caused by eating raw poultry. Cooking Instructions: Conventional Oven: 1. Preheat oven to 375 degrees F. 2. Remove frozen entree from pouch. 3. Place entrees on an aluminum baking sheet at least 3 inches apart. 4. Bake up to 6 entrees for 38-40 minutes. Ovens and cook times may vary. For food safety, cook to a minimum internal temperature of 165 degrees F measured by a meat thermometer. Cross Section of Entree: Insert meat thermometer at an angle 2 inches into top center of entree. Caution: Filling will be hot and may splatter; let stand for 2 minutes before serving. Safe Handling: 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 your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. 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. Keep frozen.