Chicken NZ

Chicken Breast, Skin On | Bone out 500g

113

Fresh, great quality Chicken is an absolute must in any kitchen. Our Boneless Chicken Breast is no exception and has the skin left on to preserve moisture and flavour.

Growth Hormone Free
Bleach and chlorine-free
Locally sourced and ethically farmed
Cut fresh to order only
Halal Chicken

For delivery information please refer to our Frequently Asked Questions or use the checkout to see the next available delivery date.

$12.75

4 x payments of just $3.18

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Cooking Tips

Preheat oven to 190 degrees.
Butterfly each chicken breast. Do this by slicing into the thick side of the breast and cut towards the thin point, being careful not to cut all the way through to the other side.
In a small bowl, whisk 2 eggs.
In a second bowl, combine 1 cup bread crumbs, 1/2 cup parmesan cheese, and 1 teaspoon garlic powder.
On a plate or a wide bowl, generously spread out 1 cup of flour.
In a third small bowl mix together cream cheese mixture made up of 250g cream cheese, 1 teaspoon garlic powder, 4 rashers crumbled, cooked streaky bacon and 1 cup shredded mozzarella
Divide the mixture into each chicken breast, spreading out to cover, then fold the breast closed.
Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.
Place on baking sheet and bake in the oven for 30-40 minutes.

Product Info

Per 100g:

Calories: 168 Total Fat: 9.4g Carboydrates: 0g Fiber: 0g Protein: 20.1g

Shelf Life: 5 days

No Allergen

Gluten, Soy and Dairy Free

Cooking Tips

Preheat oven to 190 degrees.
Butterfly each chicken breast. Do this by slicing into the thick side of the breast and cut towards the thin point, being careful not to cut all the way through to the other side.
In a small bowl, whisk 2 eggs.
In a second bowl, combine 1 cup bread crumbs, 1/2 cup parmesan cheese, and 1 teaspoon garlic powder.
On a plate or a wide bowl, generously spread out 1 cup of flour.
In a third small bowl mix together cream cheese mixture made up of 250g cream cheese, 1 teaspoon garlic powder, 4 rashers crumbled, cooked streaky bacon and 1 cup shredded mozzarella
Divide the mixture into each chicken breast, spreading out to cover, then fold the breast closed.
Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.
Place on baking sheet and bake in the oven for 30-40 minutes.