Inghams Chicken Breast Kyiv Garlic Butter 350gm

was $12.50 $11.00 each $31.43 per kg
save
$1.50

Description

Always
- No added hormones. 
- Made with 100% Aussie chicken.
- Good source of protein. 

Ingham's always good guaranteed!

There are plenty of reasons to love Ingham's 100% Aussie Chicken
It taste amazing!
It's also raised with no added hormones. 
It remains true to our promise of sharing food that's always good! 
So you love 'em.

Ingredients

Chicken (49%), Wheat Flour, Garlic Butter Filling (11%) [Butter (Cream (From Milk), Water, Salt), Cheese (Contains Milk, Emulsifiers (339, 452), Acidity Regulator (330), Preservative (200)), Garlic (0.1%), Parsley], Water, Vegetable Oils, Salt, Yeast, Sugar, Wheat Gluten, Natural Colours (100, 160c), Mineral Salts (451, 500, 541), Herb Extract, Wheat Starch, Thickener (412).

Preparation Instructions

Cooking Instructions This is a raw product. Must be fully cooked before consumption. Do not thaw before cooking. If product becomes thawed use within 48 hours of thawing. Please ensure chicken is fully cooked before eating. Remove contents from pack. Cook from frozen. For best results oven bake. The following is a guide only. Appliance temperatures can vary. You may need to adjust cooking times accordingly. Not suitable for microwave cooking. This product contains a bone. Conventional Oven Preheat oven to 200°C. Place Chicken Kievs on a lightly greased oven tray and cook for approximately 40 minutes, turning once. Fan-Forced Oven Preheat oven to 200°C. Place Chicken Kievs on a lightly greased oven tray and cook for approximately 35 minutes, turning once.

Storage Instructions

Keep frozen at or below -18ºC.

Allergens

Gluten, Milk, Wheat

Allergen may be present

Egg, Soy

Nutrition Information

Servings Per Packet 2
Serving Size Approx. 153g

Per Serving* Per 100g or 100mL*
Energy 1520kJ 996kJ
Protein 19.6g 12.8g
Fat, Total 22.2g 14.5g
- Saturated 9.6g 6.3g
Carbohydrate 21.4g 14.0g
Dietary Fibre 2.9g 1.9g
Sodium 499mg 326mg

*All values are considered to be average

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