Cajun Chicken Breast
Ref. 355025

Cajun Chicken Breast

Description Boneless and Calibrated Chicken Breast, Baked with Cajun Spices

Presentation suggestion Served with broccoli, the chicken breast with Cajun spices will fill us with the most exquisite taste the palate

Tasting note Baked roast following the best cooking techniques in order to retain all the organoleptic properties of the product and the best taste. Seasoned with Cajun species

Formats For large kitchens and hotels

Other products

Fine herbs | Black pepper | Caramelized onion
Fine herbs | Black pepper | Caramelized onion Ref. 310837
Roquefort pâté
Roquefort pâté Ref. 311604
Mexican mince
Mexican mince Ref. 355202
Duck foie with almonds praliné
Duck foie with almonds praliné Ref. 311251
See more products

Foie montadito with quince

Pâtés

Ingredients

6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 slices of quince
salt maldon

Preparation

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

Cuit's

OUR PRODUCTS

Behind every pleasure offered by Cuit's there is a hidden true story and the passion for good taste.

Roasted meats Roasted meats Pâtés Pâtés Exclusive cold meats Exclusive cold meats Duck Mousse Duck Mousse Duck foie gras delicatessen Duck foie gras delicatessen
Cuit's

CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84

E-mail: ventas@cuits.com

Política de Cookies / Política de privacidad / Aviso Legal / Canal Informativo de Denuncias y Otros iglésiesassociats

Projecte acollit al programa d’incentius lligats a l’autoconsum i l’emmagatzematge, amb fonts d’energia renovable, així com a la implantació de sistemes tèrmics renovables en el sector residencial, en el marc del Pla de Recuperació, Transformació i Resiliència, finançat per la Unió Europea – NextGenerationEU. Data resolució d'atorgament 24/11/2023 de l'expedient ICAD25/21/012331 del programa 2.