Free Range Chicken Breast Escalope (400g)

£8.50

A super lean cut. Tender, succulent and full of flavour, these free-range chicken escalopes are skinless, boneless and super convenient. Made from free range chicken, you can ensue that the animals have received a happy and healthy life.

They are extremely versatile – delicious in stir fries, asian dishes or pulled in tacos, there’s little these escalopes cannot do.

This pack comes in approximately 2 pieces.

Here are some beautiful recipes featuring the chicken breast escalopes:

Chicken pasta bake

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Ingredients

  • 4 tbsp olive oil
  • 1 onion , finely chopped
  • 2 garlic cloves , crushed
  • ¼ tsp chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 1 tsp caster sugar
  • 6 tbsp mascarpone
  • 4 skinless chicken breasts, sliced into strips
  • 300g penne
  • 70g mature cheddar , grated
  • 50g grated mozzarella
  • ½ small bunch of parsley , finely chopped

Method

  • STEP 1

    Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.

  • STEP 2

    Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

     

Easy chicken fajitas

Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table

Ingredients

  • 2 large chicken breasts, finely sliced
  • 1 red onion, finely sliced
  • 1 red pepper, sliced
  • 1 red chilli, finely sliced (optional)

For the marinade

  • 1 heaped tbsp smoked paprika
  • 1 tbsp ground coriander
  • pinch of ground cumin
  • 2 medium garlic cloves, crushed
  • 4 tbsp olive oil
  • 1 lime, juiced
  • 4-5 drops Tabasco

To serve

  • 6 medium tortillas
  • bag mixed salad
  • 230g tub fresh salsa

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.

  • STEP 2

    Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.

  • STEP 3

    Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.

  • STEP 4

    Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.

  • STEP 5

    Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.

  • STEP 6

    To check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.

  • STEP 7

    Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

     

Product photography is representative only. Weights and portions will be as stated.