Skin-On Chicken Breast Filet
Description
These boneless filets are easy to cook, and deliver the crispy delight of roast chicken without the hassle of cutting meat off the bone. Sear breasts skin side down to render fat and crisp; flip and lower heat to continue cooking until juices run clear. Raised in small batches by a network of dedicated Amish and Mennonite growers, our poultry are moved to fresh pasture daily where they roam and forage freely. They are fed exclusively GMO-free grain, never any hormones, antibiotics or animal by-products, bringing you a chicken that is healthy, moist, and full of flavor.
Naf’s Tips
- Pan: Put skin-down in a heavy-bottomed or non-stick frying pan over low heat. As fat begins to render out, skin will curl and crisp up. Drain off extra fat (pour through a strainer if you wish to save it for another use) and cook skins until desired crispiness is reached. Flip and continue cooking on the stovetop or transfer to the oven.
- Oven/Roast: Stuff breasts with filling, roll and secure with a toothpick. Bake.
Customer Reviews
Product Questions
Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
