could i oven cook this chicken?

[SchubertsTroutWashingMachine]

instructions only for shallow frying.
if so, how long for?

Yes, of course, but why would you want to? Lot of expense for a small amount of meat.
To do it in the oven, put a little oil and salt and pepper on and do at 180/200 for about 15 mins probs. Check then anyway and leave in for a bit if not finished.

It's just pieces of chicken meat.... you can do whatever you want with them ! However, cooking them plain in the oven might make it all quite dry.

I'd make a foil pouch, oil and season and cook for about 20 mins at 180

Check the biggest chunk is cooked all the way through (back in if not)

This will make quite a "boiled" texture but hopefully not dry out

Better to pan fry though?

Lot cheaper and faster to pan fry

Yes of course u can oven cook it.

I might toss it in oil and butter & quickly flash fry it just to seal the meat. Maybe brown it a little for added flavour & then stick it into a small roasting dish, high temperature to cook it all the way through. Keep checking it. If you over roast it, you’ll make it dry.
Season with salt & pepper or with herbs. Whatever takes yr fancy.

Yes you could. You could even make them into chicken nuggets by dipping in flour then egg then breadcrumbs.

It will turn out much better cooked in some sort of sauce. If you can't or don't want to make a sauce, mix it with a jar of sauce, or a tin of condensed soup, ideally also with some onions and perhaps other vegetables, sliced or diced quite small. Some herbs or spices, garlic, plenty of black pepper, a bit of salt depending on how much is in the sauce. You can do this on the stovetop or in the oven in a covered casserole dish.

I was thinking of various meals so not on it's own. I would just love the option to choose. I wonder why they don't specify oven times on pack though??

Not as fond of pan fried chicken, the texture always a bit rougher. Just me though I suppose.
Thanks for helping!

Because most people won't cook chicken breast chunks in an oven! They're sold to be used in a quick meal so people don't have to prep a chicken themselves. If people are using them in a recipe (chicken pie or casseroles etc) then the recipe will normally have cooking instructions on. Very few people would buy chunks to bake in an oven, they're much more likely to buy a whole chicken or whole breast/leg portions.

I use that kind of chicken (in fact that exact chicken) if I'm making a quick stir fry type thing for dinner. I do also roast it in the oven for my DS for his packed lunch sometimes but I'd generally prefer to use a less expensive/bigger cut of meat if I was going to oven cook it. Often I will cook a whole chicken and the parcel up the meat in freezer containers for use in things that need bits of chicken though.

I use breast chunks to make eg tikka chicken / Moroccan / lemon and rosemary chunks as snacks / salads / sandwich fillings.

Marinade then cook for 15-20 mins.

I think this is because I am not keen on stir fry, am happier with roasting, etc.
I used to roast chicken breast stuffed with pesto and garlic, or with seasoned sprouts and cauli.
I think it comes down to personal preference, but I can see why the frying pan is more efficient. Thanks!