Chicken Breast Fillets
Price range: $5.00 through $10.00
All certificates available on request (halal, health, origin)
Boneless, skinless chicken breast fillets. Even them out, sear them hot and stop at 74 °C, and they stay juicy.
What it is. The breast of the chicken, off the bone with the skin removed, trimmed into fillets.
Taste and texture. Lean and mild. Juicy when it's evenly thick and not cooked a degree past done.
How to cook it. A medium-high pan, or direct medium coals. Pound or butterfly to an even 2 cm, season with salt, pepper and a little oil, and cook 5–6 minutes a side without moving it, to 74 °C at the thickest part. Rest 5 minutes, slice, and add a squeeze of lemon. Good with fattoush or rice.
Pack and storage. Arrives cold and vacuum-sealed, in 500 g or 1 kg packs. Keep it sealed on the bottom shelf of the fridge at 0–4 °C and use within 2 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by date on the pack). Thaw in the fridge, never on the counter.
Where it comes from. Chicken, fresh and never frozen. Trimmed and vacuum-sealed in Beirut, and packed the day it ships.
| Chilled or frozen | Frozen |
|---|---|
| Sizes | 500 g · 1 kg |
| Price per kg | $10.00 / kg |
| How it is charged | On the real weight of your piece |
How to cook it
Medium-high pan, evened out to 2 cm. Over medium coals works too, with the same timings.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Directions
- Pound or butterfly to an even 2 cm.
- Salt, pepper and a little oil.
- Medium-high pan, 5–6 minutes a side. Don't move it.
- Check: 74 °C at the thickest part.
- Rest 5 minutes, slice, squeeze of lemon.