Chicken Breast Fillets, Boneless & Skinless, Organic (340g avg, pack of 2)

(£24.97 per kg)
These are lovely plump chicken breasts. The way everyone likes them. Take advantage of their versatility and explore. Fry them, grill them, roast them, bake them. The kitchen is your oyster.
Country of Origin - England

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Our chickens come from Chris Labdon’s Devonshire farm. He’s a fantastic farmer and all round good egg, making sure his chickens have the best possible life. Chris' chicks are healthy and resilient because they’re very active, slow-grown and eat an organic diet. Chris plants trees so his chickens can peck and scratch about and explore (it’s a favourite pastime of chickens). Chris really does go above and beyond to see that his chickens’ quality of life is the best it can be.


Chicken, as with all meat, is a good source of protein. Chicken can help prevent and treat anaemia, due to its concentrated source of nutrients. Chicken liver will be especially useful for you if you are recovering from surgery. Being rich in zinc, chicken can benefit growth (especially young children), and our immune system. People who eat little, or the elderly, ill or anorexic will find eating chicken extremely beneficial to them due to the high level of zinc.

Storage & prep

We guarantee that your order of meat and fish will have 3 days before its expiry date, including the day you have it delivered. All of our meat and fish can be frozen. Chicken should be kept refrigerated, wrapped and kept away from other foods, in the bottom of the fridge. Chicken can be frozen, but should be thoroughly defrosted before cooking. Our meat and poultry is vac-packed, which keeps the packaging to a minimum. Upon opening, vac-packed meat can sometimes have a strong smell and be darker in colour, but don't worry, remove the plastic & let the meat rest for 10-15 minutes & the odour will disappear and the colour will return to normal! When grilling, frying or barbecuing chicken breasts, cook them for 15 minutes, turning and occasionally basting. Check they're cooked through by poking them with a skewer - if the juices run clear, they're done. Cooked chicken should not be reheated once it has cooled.

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