Garcia Foods Cilantro Lime Chicken

Ingredients: Marinated Chicken (Chicken Breast, Water, Sea Salt, Natural Flavor, Yeast and Citrus Extract, Vinegar, Black Pepper). Cilantro Lime Sauce: Fresh Tomatillos, White Vinegar, Fresh Cilantro, Roasted Garlic, Lime Juice, Sea Salt, Jalapeno Chiles. Corn Tortilla: Water, Corn Flour.

READY TO EAT IN MINUTES STOVE TOP (BOIL IN BAG) BOIL A LARGE POT OF WATER; CAREFULLY ADD FROZEN CHICKEN POUCH and SIMMER 5 MIN. ADD SAUCE POUCH AND TORTILLA POUCH TO POT and SIMMER 10 MORE MIN. REMOVE POUCHES USING TONGS (PACKAGING WILL BE HOT). OPEN CHICKEN POUCH and DRAIN EXCESS LIQUID; PLACE TORTILLAS ON A SERVING PLATE, TOP EACH WITH 1/4 OF THE CHICKEN, DRIZZLE WITH THE SAUCE and ENJOY STOVE TOP (SKILLET) FOR BEST RESULTS, THAW OVERNIGHT OR DEFROST CHICKEN and SAUCE POUCHES IN MICROWAVE FOR 5 MIN. (AT 50% POWER). CAREFULLY OPEN CHICKEN POUCH and DRAIN EXCESS BRINE, THEN GENTLY BREAK MEAT INTO CHUNKS. HEAT 1 TSP OLIVE OIL IN A SKILLET ON HIGH HEAD and ADD CHICKEN; PAN SEAR UNTIL HEATED THOROUGHLY; STIR IN SAUCE and WARM THROUGH. REMOVE TORTILLAS FROM POUCH and PLACE ON A MICROWAVE-SAFE PLATE TO WARM (ABOUT 30 SECONDS). REMOVE, TOP EACH TORTILLA WITH 1/4 CHICKEN AND SAUCE MIXTURE and ENJOY MICROWAVE PLACE FROZEN CHICKEN and SAUCE POUCHES IN MICROWAVE and COOK AT 50% POWER (DEFROST) FOR 5 MIN. FLIP POUCHES OVER, ADD TORTILLA POUCH TO MICROWAVE and CONTINUE TO COOK ALL ON DEFROST FOR 5 ADDITIONAL MINUTES. REMOVE POUCHES CAREFULLY, OPEN and DRAIN EXCESS BRINE FROM CHICKEN POUCH; OPEN TORTILLA POUCH and PLACE TORTILLAS ON A SERVING PLATE. TOP EACH WITH 1/4 CHICKEN, DRIZZLE WITH SAUCE and ENJOY *1200-WATT MICROWAVE (NOTE: MICROWAVE OVENS VARY, TIMES GIVEN ARE APPROXIMATE)