

Free-range chicken breast fillets sit in a ciabatta crumb with parsley, so you get a coarse, craggy coating with little green flecks through the golden crust. It’s a crumbed fillet format, ready for the oven or air fryer, with the breading doing most of the texture work around lean chicken breast. Compared with the standard Ingham’s crumbed chicken range, this version uses ciabatta in the crumb and adds parsley, while the free-range chicken breast is the centre cut. It’s sold as a frozen meal component rather than a complete dinner, so it usually needs sides.

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