When something's this good, it deserves a comeback. The garlicky, herby butter melts as the chicken cooks, making it juicy and irresistibly delicious.
We make a butter blended with parsley, chives, lemon zest and garlic, then insert it into a pocket in the breast of the free-range chicken supremes (that elegant, restaurant-y cut of chicken breast fillet with just the baby wingette attached). The chicken is dipped in seasoned flour and beaten egg and coated with panko breadcrumbs. We then snap-freeze the chicken - ready for you to oven bake.
| SMALL (2 SUPREMES) | LARGE (4 SUPREMES) | |
| ENERGY | 4445.1kj | 8890.2kj |
| PROTEIN | 102g | 204g |
| FAT TOTAL | 46.4g | 92.8g |
| - SATURATED | 24.8g | 49.6g |
| CARBS | 56g | 112g |
| - SUGARS | 2.7g | 5.4g |
| SODIUM | 2311.9mg | 4623.8mg |
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: This product contains raw chicken and should be fully cooked before consumption.
ALL SIZES: Place on a baking-paper lined tray, spray or drizzle generously with oil and cook in a preheated 200C oven for 30 (from defrosted) to 40 minutes (from frozen). If you would like the crumbs a little bit browner, flash under the grill but don't take your eyes off them for a moment - we want golden, not blackened here.
