Fresh prepared English chicken breast, Garlic, Unsalted Herb butter, Flour (GLUTEN), EGGS, MILK, Parsley, Panko Breadcrumbs [WHEAT flour, (GLUTEN), salt, yeast, enzyme, soy oil (SOYA)], & seasoning
See allergens in bold capitals
Shallow fry in butter until golden brown and bake in preheated oven at 180c for 15 minutes
Please be advised that there is variation for each oven, additional cooking time may be required in some cases
| 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
