Frenchy's Collard Greens Stuffed Chicken

3 lbs

$18.71 each($0.39 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Frenchy's partially de-boned stuffed chicken. Seasoned with black pepper and other spices, this chicken is stuffed with collard greens, bacon ends and pieces, chopped onions and garlic.

About Frenchy's
In 1965, Percy "Frenchy" Creuzot Jr. left Louisiana with the goal of sharing authentic Creole recipes and traditions with Houstonians. And so began the Frenchy's legacy. Today, his family continues that effort by bringing you good ole Creole food that's quick and easy to make at home. After all, Percy always said, "Good food has a habit of turning friends into family."

Highlights

Ingredients
Chicken, Collard Greens, Water, Bacon Ends and Pieces (Cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate and Sodium Nitrite), Chopped Onions, Salt, Garlic, Black Pepper and Chicken Rub (Salt, Red Pepper, Other Spices, Garlic, Silicon Dioxide).
Allergens and safety warnings
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.
Oven: Preheat oven to 350°F. Remove thawed chicken from plastic packaging and place in oven-safe baking dish. Bake, covered with aluminum foil for 30 minutes. Remove aluminum foil and continue baking about 45 minutes, or until internal chicken temperature reaches 165°F. Remove from oven and let rest, covered for about 10 minutes before carving and serving.