Description Boneless baked chicken breast stuffed with bacon and cheese. Choose weight and fill apricot, plums, mushrooms or Foie.
Presentation suggestion Combined with soft jams or sauces, vegetables or salads. Dinners and meals with a touch of luxury to make special any day. Go for it!
Tasting note Only for real "connaisseurs" of the best pairings between cheeses and meats
Formats For large kitchens and hotels. 90gr
6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 slices of quince
1 Arrange the toasted bread slices in a pan
2 Place a slice of quince
3 Place a slice of Foie Cuit’s Medallion
4 Decorate with salt curse
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84