Chicken Breast

Indulge in the ultimate luxury with our pack of 5 chicken breast. These premium cuts of succulent, tender chicken are carefully selected and expertly packaged to provide you with the finest dining experience. Each breast is hand-trimmed, ensuring only the highest quality of meat is delivered to your table. Perfectly portioned for a family or a special dinner for two, these chicken breasts will elevate any meal to a luxurious feast. Whether grilled, roasted, or sautéed, the rich and juicy flavors of these chicken breasts will leave your taste buds craving for more. Treat yourself to the epitome of culinary extravagance with our pack of 5 chicken breasts.

Chicken.

Our Chicken Breast will be delivered to you fresh, Keep Refrigerated, Can be frozen for up to 12 months.

Our Chicken Breast requires cooking. We can recommend seasoning and marinating with your favorite flavours then searing the breast in a pan for up to 2-3 minuets on each side before finishing them in the oven for around 10-12 minuets. Ensure there is no pink in the centre, and product is piping hot before serving.

Smoked Paprika Chicken Breast

Ingredients :

• 30g plain flour
  
• 4 chicken breasts
  
• 125g sundried tomatoes in oil, drained and roughly chopped, 3 tbsp oil reserved
  
• 1 red onion, finely chopped
  
• 3 garlic cloves, crushed or finely grated
  
• ½ - 1 tsp chilli flakes(to taste)
  
• 2-3 thyme or oregano sprigs, leaves picked, or 1 tsp mixed dried herbs
  
• 150ml double cream
  
• 250ml chicken stock
  
• 35g parmesan, grated
  
• 8-10 basil leaves torn, to serve
  
• lemon wedges to serve (optional)

Method

step 1
Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.

step 2
Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat and fry the chicken for 8-10 mins until golden all over, but not cooked through. Set the chicken aside on a plate.

step 3
Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and thyme or oregano, stirring well.

step 4
Add the chicken back to the pan, then pour over the cream and chicken stock, and season well. Put the lid on the pan and cook on medium-low for about 20 mins, turning the chicken halfway through until it is cooked through and the sauce has thickened a little. Stir in the parmesan, then serve with a scattering of basil leaves and lemon wedges on the side for squeezing over, if you like.

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