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|varied servings per container|
|4 oz. uncooked (112g)||3 oz. cooked (85g)|
|Calories from Fat||30||30|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||3.5 g (5%)||3.5 g (5%)|
|Saturated Fat||1 g (4%)||1 g (4%)|
|Trans Fat||0 g||0 g|
|Cholesterol||50 mg (17%)||50 mg (17%)|
|Sodium||260 mg (11%)||250 mg (10%)|
|Total Carbohydrate||2 g (0%)||<1 g (0%)|
|Dietary Fiber||0 g (0%)||0 g (0%)|
|Sugars||1 g||<1 g|
|Protein||23 g||23 g|
|Potassium||340 mg (10%)||310 mg (10%)|
Brined Chicken. Never Frozen. Inspected for wholesomeness by US Department of Agriculture.
Chicken Breast Cutlets enhanced with up to 15% of a solution for flavor and juiciness of: Cider Brine (Water, Apple Cider Vinegar [Apple Cider Vinegar, Water], Kosher Salt, Black Pepper, Thyme, Juniper Berries, Bay Leaves, Sage), Plum Juice Concentrate Coated with: Basting Oil (Soybean Oil, Parsley, Natural Flavor), Garlic Fennel Dry Spice (Salt, Fennel, Dehydrated Garlic, Black Pepper, Paprika, Soybean Oil).
Keep refrigerated. Do not microwave in package. How To Cook: Cooking times may vary depending on your equipment. Cook thoroughly to 165 degrees F. Grill: Preheat grill on HIGH. Drizzle tenderloins with vegetable oil, optional. Sear 1-3 minutes per side. Turn over; reduce heat to MEDIUM and cook turning several times until internal temperature reaches 165 degrees (check by inserting thermometer halfway into thickest part of Cutlet). Broil: Preheat oven to BROIL. Adjust rack to 6 inches from heat. Drizzle both sides of cutlet with olive oil, optional. Place on broiler pan. Broil one side 4-6 minutes. Turn over and cook until internal temperature reaches 165 degrees, (check by inserting thermometer in thickest part of cutlet). Safe Handling Instructions: 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 you protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator. 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.
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