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Charlie Bigham's Breton chicken 600g

£6.49 (£10.82 per kg)

Quantity:

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Nutrition

Typical values per 100g* per 1/2 pack*
Energy 654kJ 1976 kJ
Energy 157kcal 474 kcal
Fat 10.6g 32.1 g
Of which
- Saturates 6.4g 19.3 g
Carbohydrate 0.8g 2.5 g
Of which
- Sugars 0.7g 2.1 g
Protein 14.1g 42.6 g
Salt 0.7g 2.1 g
. *Typical values as sold

Ingredients

Fresh Chicken Breast (37%), Fresh Single Cream (Milk), Cheddar Cheese (Milk), Smoked Bacon (Pork (87%), Water, Salt, Preservatives (Sodium Nitrate, Sodium Nitrite, Potassium Nitrate*), Antioxidant Sodium Ascorbate*), Water, Fresh Leeks, Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt, Acidity Regulator, Citric Acid), Sunflower Oil, Lemon Juice, Fresh Parsley, Garlic Pur�e, Black Pepper, *Don't worry, these are part of the traditional curing method of Smoked Bacon

Allergy Advice: For allergens, see ingredients in bold

Preparation & Storage

Preparation

  • Delicious with new potatoes, mash or even rice

Shallow Fry

From Chilled
This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.1. Heat a tablespoon of oil in a medium-sized frying pan.2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.3. Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes then serve. Make sure it's piping hot throughout.

Storage

Please keep flat…Keep in a fridge that's below 5ºC. It's at its very best when cooked from fresh. If you do plan to freeze it, do it on the day you bought it and make sure you eat it within a month, defrosting it fully before cooking. For use by date, see top of pack.

Recycling

Component Material Recyclable
Packing Blank Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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