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Joes Fresh Poultry

Chicken Breast Fillet Skin Off (1kg)

Chicken Breast Fillet Skin Off (1kg)

Regular price $10.50 AUD
Regular price $12.00 AUD Sale price $10.50 AUD
Sale Sold out
Fresh chicken breast.

Click & Collect

Pick up from our store in Rockdale. We will have your order ready for you within the hour if you order before 2pm.

Recipe Ideas

Here are some recipe ideas for cooking chicken breast.

Lemon Garlic Chicken Breasts

Ingredients

4 boneless, skinless chicken breasts, 2 cloves of garlic (minced), 2 tbsp olive oil, 1/4 cup lemon juice, 2 tbsp chopped fresh parsley, salt and pepper to taste.

Instructions

In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt and pepper.

Add the chicken breasts to the bowl and toss to coat evenly.

Heat a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet and cook for 6-8 minutes on each side, or until fully cooked.

Serve with your choice of sides and garnish with additional chopped parsley.

Creamy Tuscan Chicken

Ingredients

Boneless, skinless chicken breasts, 1/4 cup all-purpose flour, 2 tbsp olive oil, 1/2 cup chicken broth, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 2 cloves of garlic (minced), 1/4 cup sun-dried tomatoes (chopped), 2 tbsp chopped fresh basil, salt and pepper to taste.

Instructions

Place the flour in a shallow dish and season with salt and pepper.

Dredge the chicken in the flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown.

Remove the chicken from the skillet and set aside. Add garlic and sun-dried tomatoes to the skillet and cook for 1-2 minutes, or until fragrant.

Stir in chicken broth and heavy cream, bring to a simmer and cook for 2-3 minutes, or until sauce thickens.

Stir in grated Parmesan cheese and chopped basil.

Return the chicken to the skillet and spoon the sauce over the top. Cook for 1-2 minutes or until the chicken is heated through.

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