Japanese Chicken Fillet (Yumemidori) 2KG comes from the Yumemidori Japanese chicken line in Nagasaki, Kyushu. The birds are raised on a special feed that includes olive pomace, coconut powder, vitamin E and plant-based ingredients, helping them grow in a healthy way and producing chicken that is softer, tastier and cleaner in flavour, with very little typical chicken smell. The 2kg bulk pack is ideal for restaurants, large households, or portioning and freezing at home, and the fillet is versatile for pan-frying, air-frying, baking, skewers or salads.

Recommended recipe: Lemon herb pan-seared chicken fillet (serves 1–2)

Ingredients:
1 Japanese chicken fillet (Yumemidori), 4 Pcs fully thawed
1/3–1/2 teaspoon sea salt
Some black pepper
A pinch of dried herbs such as rosemary or thyme
1–2 tablespoons olive oil
Juice of half a lemon

Method:
Pat the thawed chicken fillet dry.
If it is thick, butterfly it so the thickness is even.
Season both sides with salt, pepper and dried herbs, drizzle with some lemon juice and olive oil, rub in gently and let it sit at room temperature for 15–20 minutes.
Heat a pan over medium heat with a little olive oil, add the chicken fillet and cook for about 3–4 minutes per side, adjusting according to thickness.
You can cover the pan briefly to help it cook through.
The surface should be golden and springy to the touch.
Turn off the heat and leave the chicken in the pan to rest for 2–3 minutes, then slice and plate.
Finish with a little extra lemon juice and serve with salad, rice or pasta for a light, healthy meal.