Chicken breast stuffed with pork, duck and cranberries
Juteuses et tendres poitrines de poulet farcies de porc et canard. La marinade aux canneberges vient ajouter une touche intéressante qui se marie agréablement à la farce! Cuisson : Cuire congelé, couvert, à 375°F pendant 35 à 40 minutes jusqu’à l’obtention d’une température interne de 165°F (74°C)
Chicken breast stuffed with pork, duck and cranberries
Juteuses et tendres poitrines de poulet farcies de porc et canard. La marinade aux canneberges vient ajouter une touche intéressante qui se marie agréablement à la farce! Cuisson : Cuire congelé, couvert, à 375°F pendant 35 à 40 minutes jusqu’à l’obtention d’une température interne de 165°F (74°C)

Chicken breast stuffed with pork, duck and cranberries

$139.00
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Box of 12 units

Juicy and tender chicken breasts stuffed with pork, duck and cranberries. The continental marinade adds an interesting touch that pairs nicely with the stuffing.

COOKING

Oven: Bake from frozen, covered, at 375°F for 35-40 minutes or until internal temperature of 165°F (74°C).

Sous-vide: When frozen, reheat with its sous-vide in a pot of boiling water for 20 minutes.

BBQ: Cook from frozen, in foil, at medium-high temperature for 35-40 minutes.

Allergens: CONTAINS ANCHOVIES, MUSTARD, GLUTEN (BARLEY) AND SOY. May contain gluten (wheat), eggs, sesame, dairy and sulphites.

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M
Monica Godin

Tellement excellent!

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