Lakeland Chicken Breast Fillets 600G
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Skinless & boneless chicken breast with added water and salt
Pack Size: 600g
- Oven cook within 25 mins
Chicken Breast (92%), Water, Salt
- Keep frozen
- To ensure that this product remains in peak condition, store as follows:
- Food Freezer Until best before date (at -18°C) ****
- Star Marked Frozen Food Compartment Until best before date (at -18°C) ***
- Star Marked Frozen Food Compartment One Month (at -12°C) **
- Star Marked Frozen Food Compartment One Week (at -6°C) *
- Ice Making Compartment 3 Days (at -6°C)
- Refrigerator 24 Hours (at 5°C)
- Eat on day of purchase if not kept frozen.
- To Defrost
- Do not cook from frozen. Defrost in a fridge overnight, or for a minimum of 10-12 hours. Never defrost in a warm kitchen. Do not refreeze once defrosted.
- For Best Before Date See Reverse of Bag
Country of Origin:
Origin Free Text:
Produced in Chile
Cooking Instructions (General): The fillets must be defrosted before cooking. All ovens vary, these cooking instructions are a guide only.
Oven cook (From Ambient): Fan Oven 180°C 20 - 25 minutes.
Gas Mark 6 20 - 25 minutes.
Remove all packaging place the chicken breast fillets onto a baking tray, lightly brush with oil and cook as above or until thoroughly cooked and piping hot throughout, the juices run clear and no pink meat remains.
Grill (From Ambient): Medium 15 - 25 minutes.
Remove all packaging, lightly brush the chicken breast fillets with oil and place under a moderately hot grill and cook as above, until thoroughly cooked and piping hot throughout, the juices run clear and no pink meat remains.
Chicken with Mushrooms and Cream
4 chicken breast fillets
4oz sliced mushrooms
1/8 pint white wine
1/2 pint double cream
sprig of fresh parsley
2oz Sliced mushrooms
1/8 Pint white wine
½ Pint double cream
Sprig of fresh parsley
Preparation time: 20 minutes
Cooking time: about 20 minutes
Oven: 190°C, 375°F, Gas mark 5
Melt the butter in a frying pan and brown the defrosted breast fillets for 4-5 minutes on each side. Transfer the chicken to a casserole dish and place in preheated oven. Fry mushrooms for 3 minutes then add to chicken and return casserole dish to oven. Add wine to frying pan on high heat to deglaze the pan and boil for 5 minutes to reduce. Add double cream to the frying pan and boil, stirring continuously until sauce is of pouring consistency. Season to taste. Remove chicken and mushrooms from oven, place on serving dish then pour over cream sauce. Garnish with fresh parsley.
Note: double cream must be used for this recipe as boiling is required.
Lakeside Food Group Ltd,
Lakeside Food Group Ltd,
Although every effort has been made to remove all bones some small pieces may remain.
600 Grams ℮
|Typical Values||Typical Values (as served): per 100g|
|Energy||543kJ / 128kcal|
|Total Fat||1.5 g|
|Saturated Fat||0.4 g|
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