Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Skinless boneless chicken breast is the breast's lean white meat, with no skin or fat cap, sold in packs from 500g up to a 10kg case. It's Certified Halal, slaughtered by the non-stunned method, and its plain surface takes a marinade fast — good for karahi or a quick pan-sear.
What formats does skinless breast come in?
- Whole breast, uncut
- Steaks 150-180g or minute steaks 80-100g
- Strips 50-60g or 15-20g
- Diced 80-95g, 40-55g, 20-30g or 10-15g
- Hand minced or minced
- Burger slices
Packs run from 500g to a 10kg case, scaling from one meal to a full catering order.
How does skinless breast differ from thigh meat?
Thigh and leg meat is darker and richer, holding more fat that keeps it moist through a long braise. This breast is the lean opposite — no skin, no fat cap — cut from whole down to hand-minced and 10-15g dice, so you choose the format, not the bone or trim.
How do you store skinless breast?
Give a frozen pack about 12 hours in the fridge to defrost before cooking. Once it's thawed, use it within a day or two rather than refreezing it raw.
Skinless Breast FAQs
What sauce suits skinless breast?
Its plain surface takes a marinade well, from spiced yoghurt for karahi to a simple lemon and herb dressing for a pan-sear. The thinner 15-20g strips and 10-15g dice pick up flavour fastest, since there's more surface for it to reach.
There's no fixed piece weight here, so order by pack size: a 500g pack covers one or two people, a 2kg pack suits a family meal, and the 10kg case is built for batch cooking.
Plan for around 12 hours in the fridge to defrost a frozen pack before you cook it.
Because it's skinless, it dries out faster in a hot pan than a skin-on cut would, so watch the cooking time closely.
Typical values per 100 g (raw):
| Energy | 120 kcal |
|---|---|
| Protein | 22.50 g |
| Fat | 2.62 g |
Basis: skinless boneless chicken breast, meat only. Reference: USDA FoodData Central, "Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw" (FDC 171077).
This plain, lean meat works well in a karahi or jalfrezi, where the sauce does the job the skin would otherwise do.
The minced options go into koftas or burger patties, and the strips are built for a quick stir-fry.
Quick pan-sear: with no skin or fat to render, the 150-180g steaks cook fast in a hot, dry pan.
Karahi: dice it at 20-30g and simmer in a spiced tomato base until it's cooked through.
Minced patties: the hand-minced or minced options go straight into burgers or koftas.
What sauce suits skinless boneless breast?
A spiced yoghurt marinade works well for a karahi-style dish — the lean meat picks up flavour quickly with no skin layer in the way.
Does the cut size affect how well a marinade takes?
Yes. The thinner 15-20g strips and smaller dice take on a marinade faster than a whole 150-180g steak, simply because more surface is exposed.
Is a dry rub better than a wet marinade for this cut?
Either works, but with no fat cap to keep it moist, a wet marinade or a sauce-based dish like karahi is more forgiving than a dry rub on its own.
Can the minced option take a sauce too?
Yes. The hand-minced or minced breast takes a sauce well when it's mixed straight through, which suits koftas or a sauced burger patty.