We wrap diced chicken breast with bacon, cream, cheese, garlic and pepper in crisp fresh filo pastry, so it’s ready to oven-bake straight from the fridge with absolutely no extra prep on your end — no crumbing, no marinating, just chicken and pastry that goes from our fridge to your oven to your plate. It’s a step up from a plain schnitzel or plain chicken breast without adding any extra work to your night.
How to cook it
The filo pastry crisps up beautifully in the oven, giving you a genuinely satisfying crunch on the outside while the chicken inside stays moist. Just follow the time and temperature guide on the pack rather than guessing. Because it’s designed to go straight into the oven, this is a great option for busy weeknights when you want something that feels like more effort than it actually is — put it in the oven, and you’ve got 20 to 25 minutes to sort everything else out.
It’s also a good one for entertaining, since it plates up looking considerably more impressive than the effort involved would suggest. Our filo-wrapped chicken with a creamy mushroom sauce recipe below adds a rich, restaurant-style sauce on the side, which takes the whole dish from a simple midweek dinner to something you could happily serve to guests without a second thought.
Because we make these fresh in-store rather than buying in a mass-produced, pre-packaged version, you’re getting a genuinely different product to what you’ll find in a supermarket freezer — proper chicken breast, wrapped by hand, made the same day you’re picking it up. If you’re after an easy oven dinner that doesn’t feel like a compromise on flavour or presentation, chicken breast filo is one of the more popular options with our regulars for exactly that reason.
It also travels well for lunches — a cooled portion sliced up makes a great addition to a lunchbox or a work lunch the next day, and it holds its texture far better than a plain baked chicken breast once it’s had time to cool.
https://scqmeats.com.au/product-category/chicken/value-added/
https://www.australianbutchersguild.com.au/
| Storage Requirement | Keep refrigerated below 5°C. Use within 2 days of purchase or freeze immediately. |
|---|
| 1. Bake the filo-wrapped chicken according to the time and temperature on pack until golden and cooked through.
2. While it bakes, cook sliced mushrooms and a diced shallot in butter until golden. 3. Deglaze with a splash of white wine, then stir through cream and a little Dijon mustard, simmering until it coats the back of a spoon. 4. Slice the baked chicken on an angle and serve with the mushroom sauce spooned over or alongside. |
$8.00
