“The directions for preparing the chicken marsala should be changed to direct the frozen item be placed in a baking pan roughly twice the size of the item from the freezer. The frozen conglomeration should the be cooked at the 375 degree level for approximately 20 minutes, then removed from the oven and the chicken breasts be separated. Once separated the dish should be returned to the oven and cooked a sufficient time to achieve the 165 degree level recommended. As a frozen package, the chicken breasts are too dense and cold to acheve the 165 degree recommended state until after some 75 minutes in the oven. I used a pyrex baking dish (an unlipped sheet will not contain the sauce) and an electric convection oven calibrated to achieve the temperature set. The amount of the sauce provided for each serving (4) was inadequate. The focus of the dish is the sauce. The chicken breasts are merely to establish a conveyance of the sauce. Approximately three to four ounces of sauce should be provided for each breast (varying upon the size of the chicken pieces). Finally the size of the item suggests that it is designated for four people. Many households (especially those who can afford meals from vendors such as yourself) are composed of only one or two persons.”
