New Zealand Fresh Free Range Chicken Breast Skin on 1kg


Chicken breast are located on the underside on the chicken when it is upright and waddling around.



Free Range Chicken Breast Skin On:

Chicken breast are located on the underside on the chicken when it is upright and waddling around.  Consider to be a white meat meaning it contains low fat therefore making it easy to dry out and over cooked. There is various meals you can make from stuffed breast to a slow cooked dish ensuring it stays moist. Willing to try something a little different, how about giving one of the recipes listed below a go for dinner tonight.


Pan-fried Chicken Breast with Morel Sauce:



Bacon wrapped Cheese & Mushroom stuffed Chicken Breast:

Serves 4-6

  • Total Time: 1 hr 30 min
  • Prep Time: 30 min
  • Cook Time: 30 min

Ingredients:Image result

  • 4 medium free range chicken breasts
  • ½ cup onion, finely chopped
  • 8 slices uncooked bacon
  • ½ cup shredded Swiss cheese
  • 2 tbs chopped fresh parsley or 1 tbs dehydrated
  • 1 tsp salt
  • ½ cup chopped mushrooms
  • ½ tsp pepper
  • 2 tbs butter


  1. Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
  2. Preheat oven to 180 degrees Celsius .
  3. Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket. (You can ask one of our friendly butchers to do this for you).
  4. Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.
  5. Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.
  6. Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is at 75 degrees Celsius.


Tips for handling and cooking Chicken:

  1.  Make sure you defrost/store in the fridge on the bottom shelf to prevent leakage. Do not defrost in the mircowave or bench as the chicken will reach a unsafe temperature.
  2.  Avoid cross-contamination by using separate utensils until cooked. Once cooked do not use utensils that were used prior to cooking unless they have been washed thoroughly.
  3.  Cook chicken to atleast 75˚C, use a meat thermometer and insert into this thickest part of the chicken insuring you have reach the desired temperature.
  4.  Make sure there is no blood when your cut into it and the juices are clear.


This recipe is taken from:

Contact M&M Master Butchers for advice on this product here:

Additional information

Weight 1 kg
Call Now Button