About the Product
Description
- Premium, air-chilled chicken breasts
- Antibiotic free
- Extra-trimmed for perfection
- Larger, 7 oz. portion size
- Individually flash frozen for your convenience
Chicken is a staple in kitchens across America, and these new Butcher's Cut Chicken Breasts from Omaha Steaks will definitely raise the bar! They start with premium-quality, air-chilled chicken breasts that are chilled individually. The air-chill method is much more effective in tenderizing the meat and delivering more natural chicken flavor into the breasts.
Then, our highly-skilled butchers hand trim these amazing chicken breasts to remove any blemishes, fat, and blood spots so the finished, 7 oz. steakhouse-quality size is ready for any way you choose to prepare them. And no matter your cooking choice, the end result will be the most tender and flavorful chicken breasts you'll ever eat.
Plus, the chickens for our Butcher's Cut Chicken Breasts are fed a vegetarian diet with no antibiotics and no animal by-products ever. Each chicken breast is also flash frozen to preserve its flavor and freshness, and individually sealed so you only have to cook what you need.
So, let us deliver taste, convenience, and confidence to your door by ordering our Butcher's Cut Chicken Breasts today!
Preparation
Grill: Preheat grill to medium-high. Clean and oil grates. Remove chicken from packaging, pat dry and season as desired. Cook for 4-6 minutes per side until internal temperature is 165°F. Let rest 5 minutes and serve.
Broil Preheat broiler to high. Place oven rack 2-3 inches from broiler element. Remove chicken from packaging, pat dry and season as desired. Place on broiler pan. Broil for 4 minutes per side or until internal temperature of 165°F is reached. Let rest 5 minutes and serve.
Oven: Preheat oven to 350°F. Remove chicken from packaging, pat dry and season as desired. Place chicken breasts on a lightly oiled, oven-proof baking sheet. Bake for 20-25 minutes or until an internal temperature of 165°F is reached. Let rest 5 minutes and serve.
Pan Saute: Remove chicken from packaging, pat dry and season as desired. Place 1 T. of cooking oil in a nonstick skillet over medium-high heat. Add chicken breasts to pan. Cook for 5-7 minutes per side, reducing heat to medium after flipping. Cook to an internal temperature of 165°F. Let rest 5 minutes and serve.
