We deliver across greater Melbourne and Regional Victoria. Find what day we deliver to you.

273 SMITH ST. FITZROY VIC. 3065

431 WHITEHORSE RD. BALWYN 3103

Store Hours

Chicken breast

Chicken breast

$6.00

Free-range Bannockburn Chicken breast from near Geelong, Victoria. A single breast portion, great for poaching or roasting with the choice of skin off or on.

Each chicken breast portion will weigh approx. 220g.

This is a fresh product, best cooked within 2-3 days.

Discover more of our free-range chicken cuts, here.

Share
Chicken breast
$6.00

Type
Chicken breast

Chicken breast
Added to cart Chicken breast
View product details

How to cook chicken breast?

Chicken is an incredibly versatile ingredient that can be used to make an endless amount of delicious dishes. Chicken breast can be fried, pan-seared, poached and baked in the oven, giving the home chef a variety of cooking options. A delicious way to enjoy chicken breast is to make chicken schnitzels by slicing breasts thinly then crumbing then in eggs and panko breadcrumbs.. Alternatively, marinate chicken breasts in olive oil, lemon, chilli and dill (we sell these in store). These need a quick pan fry in olive oil for an easy mid-week dinner served with a bright green salad and roast potatoes.

How to poach chicken breast?

Poaching chicken breast is a wonderful way to cook that produces lovely, tender meat. Place the chicken breasts in a saucepan with some aromatics and cover with cold water. Bring to a boil over a medium-high heat before reducing to a simmer and covering to cook for 8 minutes or until cooked through. We like this especially during summer sliced atop a crunchy Vietnamese-style slaw.

What to cook with chicken breast?

Free from hormones and chemicals, Bannockburn Free Range farms provide chickens with access to large grassed areas where birds can forage. Chicken breast can be used to create schnitzel, a chicken salad, a curry, atop risotto or in a saltimbocca. To create a delicious chicken breast saltimbocca, simply flatten your breast with a meat hammer, place some sage inside, and roll up before wrapping with prosciutto. Sizzle in butter in a hot pan for a couple of minutes each side