Tyson Individually Frozen Chicken
Boneless Skinless Chicken Breast Tenderloins
There's nothing like cooking from scratch, especially when you start with Tyson Individually Frozen Boneless Skinless Chicken Breast Tenderloins. Our all natural* chicken is juicy and tender with 24 grams of protein and 0 grams of trans fat per serving. Perfect for grilling and frying, simply cook and serve our chicken breast tenderloins with Teriyaki sauce for a quick and delicious weeknight dinner. *Minimally processed, no artificial ingredients
With high quality farm raised chicken we keep it real in everything we do. Keep it real. Keep it Tyson.
Cooking Tips
Grilling
Besides allowing you to enjoy a nice day, grilling adds smoky flavor and crispy char to your chicken. To keep chicken breasts moist on the grill, place a foil-wrapped brick on top of them. The pressure helps them cook faster, and the brick prevents moisture from escaping from the chicken.
Sautéing
Sautéing is similar to skillet frying, but there are three major differences: the pan is hotter, the food size is smaller, and the food is kept in near-constant motion. To make sure your pan is hot enough to sauté, sprinkle a few drops of water into it. If the water immediately sizzles and evaporates, you’re good to go!
Oven Roasting
Roasting chicken may seem daunting, but it’s a surprisingly hands-off affair. It’s also a fun way to give family and friends a sense of community along with a delicious meal. A bed of potatoes and veggies raises the chicken, letting it roast more evenly and giving you a readymade side dish for the feast.
Featured Recipe: Chicken Tender and Mushroom Marsala
In sauté pan with heat off, add 1 Tbsp olive oil and 2 Tbsp chicken stock. Add 6 to 8 frozen chicken breast tenderloins and season with salt and pepper. Cook for 15 to 20 minutes, turning once. While chicken is cooking, boil water and cook ½ package of linguini pasta according to package instructions. After chicken is cooked and has reached an internal temperature of 170°F, add 4 cloves minced garlic to pan and cook until fragrant or for about one minute. Add 1 ½ cups sliced portabella mushrooms and cook until they appear to soften, 2 to 3 minutes. Add ½ cup Marsala wine and ½ tsp thyme, allow to simmer for 2 to 3 minutes or until sauce appears to reduce and thicken. Add 1 Tbsp butter last. Strain pasta and add to sauté pan, toss all ingredients until pasta is well coated. Season to taste with salt and pepper. Serve and top with ¼ cup shredded parmesan and fresh parsley.