We've had people begging for a return of this dish - it went down a storm in our houses too, so we're very happy to oblige! 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.

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

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

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 place in a preheated 200C oven for 25 (from defrosted) to 40 minutes (from frozen), or until fully cooked.  Remove, cover with foil and allow to rest for 5 minutes.  Serve with the peri per sauce, roast potatoes and a cucumber or leafy salad.

DEFROST INFORMATION: May be defrosted overnight in the fridge or cooked straight from frozen. Once defrosted, keep refrigerated and cook within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.