STUFFED CHICKEN THIGHS

Farm fresh chicken thighs stuffed with succulent prunes and crisp pine nuts, wrapped in prosciutto and oven baked until golden brown.

This is a deliciously simple dish but when cooked the flavours are superb. I source local Western Australian, farm fresh chicken thighs and stuff them with glossy, black prunes and pine nuts. I then wrap the chicken thighs in prosciutto and bake them in the oven until golden brown. The end result is perfectly cooked chicken with a sweet sticky centre and a salty, crispy outside. The mix of sweet and salty is heaven. Serve with C Si Bon Potato Gratin and salad or vegetables.

NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE

Net Weight 300 gms / 1kg

Cooking Instructions

Re-heat from frozen at 180 degrees celcius for 30 mins (until piping hot). 1kg re-heat from frozen for 35-45 minutes at 180 degrees (until piping hot).

Ingredients

Chicken Thighs (90%), Prunes (6%), Pine Nuts (2%), Prosciutto (2%), Olive Oil.

Nutritional Analysis

Quantity Per Serving 150g Quantity Per 100g
Energy 1048 kJ (250 Cal) 699 kJ (167 Cal)
Protein 32.5 g 21.7 g
Fat, total 7 g 4.7 g
- saturated 1.8 g 1.2 g
Carbohydrate 13.8 g 9.2 g
- sugars 2.5 g 1.7 g
Sodium 300 mg 200 mg 

 

Servings per pack : 300 gsm 2 serves, serving Size – 150 gms. 1kg 4 serves, serving Size – 250 gms

Storage Instructions : Store in your freezer until ready to re-heat.

Allergy Advice : Nuts

Made in Australia




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