Judy Foreman of The Boston Globe says the U.S. Department of Agriculture recommends no matter how frozen chicken is cooked, from whatever kind of meal or chicken thingies, use a thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.
So why at the end of the brief article is Roger Fielding, a professor of nutrition at Tufts University, quoted as saying, "Always cut it open and make sure it is white, not pink or translucent. You really have to be careful."
What you really have to be careful about is taking food safety advice from nutrition professors at Tufts University.
Color is a lousy indicator. Use a digital, tip-sensitive thermometer.