This versatile cut tastes wonderful when pan-fried with your choice of seasonings, but you can also experiment with grilling or air-frying it.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit(s)
Chicken Breasts
Pan Sear Chicken Pat chicken dry with paper towels. Season with salt and pepper.- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken.- Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**- (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)