Our Winter Chicken made with Bannockburn free-range boneless marylands pieces with Tuscan cabbage & Parmesan sauce.
Ingredients: Boneless chicken Maryland, Tuscan cabbage, white wine, Proscuitto, garlic, shallots, Parmesan & chicken stock.
Cooking Instructions: Place in a 180C oven for 25 minutes until piping hot or the internal temperature of the chicken reaches 65C.
Meatsmith made in Fitzroy, each packet will contain approx. 600g of winter chicken. This will be vacuum sealed, eat within 3-5 days, check the label for use before date.