More Information
Price ₱ 273 per Kilo
Farmer Seara
Package Type 1 Pack
Total Pack Weight 2.00 KG
Total Pack Price ₱ 546
In stock
Chicken Breast Fillet (Pack)

Steak Talk

Get deliciously juicy stories here!

Our Products

Choose from our selection of great quality meat

Customer Service

We're here to help you

Our Farmers

Our Story

Chicken Breast Fillet (Pack)

  • Farmer: Seara
    • Seara foods is a leading Brazilian meat processor, offering a wide range of poultry and processed meats. Seara is one of the leading brands of Brazilian JBS SA, the world’s largest producer of chicken and beef.
  • Know Your Chicken
    • Chicken Breast Fillets are made from tender, delicious 100% breast fillet and its HALAL chicken, we cut these fillets directly from the breast and provide only the best cuts as fillets! Our fillets use our proprietary breading and marinade which creates a truly scrumptious, moist flavor. These fillets are individually quick frozen and ready to cook. Chicken breast is the choice of healthy lean protein by everyone. The low fat, high protein meat is versatile and can be prepared to dozens of different dishes. Whether it is preparing for you or family members, chicken breast can skillfully make a satisfying meal.
  • Cooking Tip
    • For boneless chicken breasts especially, high-heat grilling or searing can cause the outer sides of the chicken fillet to seize up and overcook before the inside does, boneless skinless chicken breast that it's hard to cook it without the meat ending up dry or just plain tasteless. We take advantage of the steady, all-surrounding heat of the oven, but just before putting the breasts into bake, we cover them with a piece of parchment paper. The paper acts almost like the chicken's missing skin, protecting the chicken and preventing it from drying out.A method as a cross between braising and roasting. The chicken bastes in its own juices and the result is tender, juicy chicken breasts that are succulent and never dry.
  • Best Way to Cook
    • Grilling, Broiling, Sauteing and Roasting or Baking.
  • Wine Pairing
    • As a general rule, white meat such as chicken breast or turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium bodied red wines such as Pinot Noir or Zinfandel.
FEATURED RECIPE
  •  

    Chicken Katsu

    Ingredients:

    • 2 free-range skinless chicken breasts
    • 2-3 tablespoons plain flour
    • 1 large free-range egg
    • 100 g panko breadcrumbs
    • 1 x 450 g jar of quality balti-style curry sauce
    • 100 ml organic chicken stock
    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 2 spring onions
    • 100 ml sunflower oil
    • 1 carrot
    • ¼ of a cucumber
    • 4 radishes
    • 2 tablespoons rice vinegar
    • 1 teaspoon caster sugar
    • 2 teaspoons sesame seeds

    Directions:

    1. Lay the chicken breasts on a large sheet of greaseproof paper, cover with another sheet and bash flat with a rolling pin, until about 1cm thick.

    2. Tip the flour onto a plate and season with sea salt and black pepper. Beat the egg in a shallow dish with a pinch of salt, then tip the panko onto a plate. Coat the chicken breasts in the flour, then in the beaten egg, shaking off any excess, and press into the breadcrumbs to coat. Set aside while you make the pickle.

    3. Peel the carrot and cut into matchsticks. Halve the cucumber, deseed and thinly slice. Trim and slice the radishes. Combine in a bowl with the rice vinegar, sugar, sesame seeds and a pinch of salt.

    4. Strain the curry sauce into a pan and bring to a simmer. Add the chicken stock, soy sauce and rice vinegar. Reduce the heat and simmer for 3 minutes. Trim and slice the spring onions and set aside.

    5. Heat the sunflower oil in a large frying pan until simmering hot. Carefully add the coated chicken breasts and cook for 2 to 3 minutes on one side, until golden and crisp. Turn and cook the other side until the chicken is cooked through. Remove from the pan and transfer to kitchen paper to drain.

    6. Slice each chicken breast into strips and serve with the sauce, and the sliced spring onions and pickle on top. Delicious with a mound of sticky rice.