Rosemary, lemon and garlic chicken breast fillets

HERE'S HOW WE MAKE IT

These marinated, free-range chicken breast fillets are the default answer to "what's for dinner?" in our house - they're healthy, fresh-flavoured, quick to cook and go with anything. If we were being fancy we could call them chicken paillards - it just means that we've cut the breast fillets in half and pounded them flat so that they're of even thickness and cook quickly, before coating them in an Italian-leaning marinade of lemon zest, chopped rosemary, garlic and olive oil. They come vacuum sealed.

INGREDIENTS

Free-range chicken breast, rosemary, black pepper, garlic, lemon zest and juice, extra virgin olive oil, salt.

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER SMALL SIZE
ENERGY	489.2kj	2242.9kj
PROTEIN	19.7g	90.2g
FAT TOTAL	3.7g	16.9g
- SATURATED	0.8g	3.7g
CARBS	0.5g	2.45g
- SUGARS	0.4g	1.95g
SODIUM	198.2mg	908.6mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

PREP & COOK

PLEASE NOTE: this product contains raw chicken and should be fully cooked before consumption.

TO COOK: defrost fully, then sear in a preheated frying pan, griddle or barbecue hot plate for 3-4 minutes a side or until fully cooked.

DEFROST INFORMATION: defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

GOES WITH

Serve with a squeeze of lemon, a green vegetable and mash, roast potatoes or a gratin.

LOW CARB: Replace the potatoes with cauliflower puree and spoon over diced tomatoes with garlic, basil and olive oil and serve with a rocket salad, or steamed green vegetables.