One typical chicken breast
- Energy651kJ 154kcal8%
- Fat1.6g2%
- Saturates0.4g2%
- Sugars0gg0%
- Salt0.2g3%
of the reference intake*
Typical values per 100g: Energy 449kJ / 106kcal
Product Description
- Fresh Class A skinless chicken breast fillet portions.
- From Trusted British Farms. Our chickens are reared by selected farmers in spacious barns with daylight and bales to encourage natural behaviours and ensure their wellbeing.
Information
Storage
Keep refrigerated below 4ºC., Once opened, use immediately.
Cooking Instructions
Microwave
Instructions: Not suitable for microwave cooking.
Cooking Precautions
- Remove all packaging
- All appliances vary, these are guidelines only.
- Check food is cooked thoroughly and juices run clear when pierced with a thin skewer before serving.
- Check food is piping hot throughout before serving.
- To avoid cross contamination, do not wash raw poultry and use separate chopping boards and utensils for raw poultry and ready to eat foods
- Wash hands after touching raw poultry.
Produced in
the U.K.
Origin
UK
Number of uses
approx. 4
Freezing Guidelines
- Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Defrosting
- Defrost thoroughly for a minimum of 24 hours in a refrigerator
- Once defrosted use on the same day and do not refreeze.
- Follow the preparation guidelines above.
- Not suitable for cooking from frozen
Warnings
- Packaged in a protective atmosphere.Caution: Although every care has been taken to remove bones, some may remain.
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
650g e
Nutrition
| Typical Values | Per 100g | One typical chicken breast (145g) |
|---|---|---|
| Energy | 449kJ / 106kcal | 651kJ / 154kcal |
| Fat | 1.1g | 1.6g |
| Saturates | 0.3g | 0.4g |
| Carbohydrate | 0g | 0g |
| Sugars | 0g | 0g |
| Fibre | 0g | 0g |
| Protein | 24.0g | 34.8g |
| Salt | 0.2g | 0.2g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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