Fresh prepared English chicken breast, Garlic, Unsalted Herb butter, Flour, Egg, Milk, Parsley, Panko Breadcrumbs [WHEAT flour , salt, yeast, enzyme, soy oil (SOYA)], u (MILK) & seasoning. Allergens In BOLD CAPITAL LETTERS
Shallow Fry in butter until golden brown and bake in the oven – 180c for 15 minutes.
| Typical Values | Per 100g |
|---|---|
| Energy | 643kj |
| 111kcal | |
| Fat | 6g |
| Saturates | 3.1g |
| Carbohydrates | 4.5g |
| Sugars | 0.2g |
| Protein | 19.6g |
| Salt | 0.8g |
Chef Hardwick stuffs best free range chicken twice, once with roasted garlic confit puree (after blanching the raw garlic to remove any bitter aftertaste) and then with herb butter. All you have to do is heat it all through and serve. Stunning.
Serves 2
