Peri Peri Chicken Supremes

HERE'S HOW WE MAKE IT

We use chicken supremes for this dish - an elegant, super-tender breast fillet with just the baby wingette attached. We make a vibrant, red marinade of red capsicum, whole red chillis, chilli flakes and red paprika and balance the heat with the sweetness of brown sugar and tartness of red wine vinegar and lemon juice. We marinate the chicken overnight before vacuum sealing - ready for you to oven bake and then serve with the peri peri sauce which we provide for you.

INGREDIENTS

Free-range chicken breast, fresh coriander, garlic, capsicum, red chilli, chilli flakes, red wine vinegar, brown sugar, lemon juice, salt, thyme, paprika, olive oil.

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

	SMALL (2 SUPREMES)	LARGE (4 SUPREMES)
ENERGY	3233kj	6466kj
PROTEIN	90.4g	180.8g
FAT TOTAL	40.1g	80.2g
- SATURATED	8.3g	16.6g
CARBS	9.3g	18.6g
- SUGARS	7.6g	15.2g
SODIUM	1652mg	3304mg

SIZES

Small:

Two marinated supremes with sauce

Large:

Four marinated supremes with sauce

GOES WITH

Serve with the peri peri sauce, some roast potatoes and a cucumber or green leafy salad.

Also makes the most amazing wraps. Mix your peri peri sauce with mayo, spread on a wrap and layer in sliced, cooked peri peri chicken and any or all of: grilled halloumi, sliced avocado, rocket, coriander, batons of cucumber and diced tomato. Wrap into a neat bundle and place in a hot sandwich press till golden and crisp.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

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

To cook: place on a baking paper-lined tray, spray or drizzle the chicken with olive oil and cook in a preheated 200C oven for 25 (from defrosted) to 40 minutes (from frozen), or until piping hot throughout (a meat thermometer should read 70C). Remove, cover with foil and allow to rest for 5 minutes. Meanwhile, defrost and gently heat the sauce in the microwave. Serve with the peri per sauce, roast potatoes and a leafy salad.