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 | 4475.8kj | 8951.6kj |
| PROTEIN | 101.9g | 203.8g |
| FAT TOTAL | 47.4g | 94.8g |
| - SATURATED | 24.9g | 49.8g |
| CARBS | 55.9g | 111.8g |
| - SUGARS | 2.5g | 5g |
| SODIUM | 2311.6mg | 4623.2mg |
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 minutes (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.
