GLUTEN FREE MARINATED ½ CHICKEN FILLETS (pack of 2)
Try these boneless ½ chicken fillets coated with our marvellous marinades. These fillets are fantastic pan-fried, oven cooked or ideal for the BBQ.
Marinated Half Chicken Fillets (gluten free)
MARINATED ½ CHICKEN FILLETS (pack of 2)
2 x 4oz/115g is 1 serving
SUITABLE FOR HOME FREEZING
Freeze on day of purchase – Store between -18°C to -25ºC.
Freezer shelf life is 4 months from purchase.
Defrost in refrigerator for 8-12 hours before cooking.
Once defrosted store between 0 – 5°C. Use within 24 hours.
Do NOT re-freeze once defrosted.
Remove the chicken from its packaging.
Pan Fry: First, rub the chicken fillet with a little olive oil (1 teaspoon should do the trick for a pound or so), salt and pepper. Heat another teaspoon of olive oil in a frying pan over medium heat, place chicken fillet in and cook for about 15 minutes. Flip to the other side, then cover the pan, lower the heat and cook for another 15 minutes.
Grill: Preheat grill on high for 5 minutes. Once hot, place chicken fillet on oven tray. Drizzle olive oil on chicken fillet and season chicken generously with salt and pepper. Grill on high for 15 mins. Turn occasionally. Reduce grill heat and cook for a further 25 mins. Again turn occasionally.
Oven: Preheat oven to 190ºC / Gas Mark 5. Rub an oven dish and one side of some baking paper with butter or olive oil; this prevents the chicken fillet from sticking. Place chicken fillet in the oven dish. Season with salt & pepper or with one of our Hopkins Seasonings. Cover chicken fillets with baking paper and cook in oven for 40-45 minutes. Turn occasionally.
Finally (and this is important), after the chicken fillet is cooked, leave it rest for at least 5 minutes before you cut it or all the juice you made the effort to keep in will come running right out, resulting in a flavourless, rubbery mass. When it comes to a juicy chicken fillet, patience is a virtue.
**THESE COOKING INSTRUCTIONS ARE GUIDELINES ONLY**
THIS PRODUCT MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
If you have a temperature probe then use it to check chicken fillet is above 74°C.
If 74°C is not reached then cook for further 3 mins and check temperature again. Repeat this process until 74°C is reached.