Buffalo Chicken - A plump chicken supreme, stuffed with chopped onions, mushrooms and peppers, topped with Buffalo mozzeralla and a sun dried tomato. Glazed with a mild lemon and peppercorn marinade. Roast for 50 minutes at 180°C.

Chicken Parma - A plump chicken supreme, stuffed with chopped onions, mushrooms and peppers, topped with a slice of Brie and Parma ham. Glazed with a mild lemon and peppercorn marinade. Roast for 45 -50 minutes at 180°C.

Genevese Chicken – A chicken supreme stuffed with mozzerella cheese, topped with parma ham and smothered with our Italian pesto marinade. A real molten treat! Roast for 45 minutes at 180°C.

Chicken Kievs - a plump chicken breast, generously stuffed with our home-made garlic and herb butter, dressed with golden breadcrumb. Roast for 40 minutes at 180°C.

Philadelphia Chicken – a chicken fillet stuffed with cream cheese, spring onion and chives, then wrapped with streaky bacon, garnished with chopped chives. Roast for 40 minutes at 180°C.

Gorgonzola Chicken – a boneless chicken breast stuffed with a generous slice of gorgonzola and wrapped with oak-smoked bacon. A real molten treat. Roast for 40 minutes at 180°C.

Chorizo Chicken – a plump chicken breast stuffed with red peppers, mozzarella cheese and slices of chorizo with a slightly spicy marinade. Wrap in foil and roast for 40 minutes at 180°C.

Chicken Parcel – boneless chicken stuffed with our Ye Olde English sausage, which is nice and herby with coarse black pepper. Roast for 30 minutes at 180°C. This is one of our old favourites.

Chicken Royale – boneless chicken with the skin on, stuffed with spring onions, mushrooms and Gruyère cheese. Roast for 30 minutes at 180°C for a crispy treat.

Mushroom Chicken Fillet – boneless chicken fillet stuffed with sliced mushrooms and smothered with our wild mushroom marinade. Wrap in foil and roast for 40 minutes at 180°C.

Garlic Chicken Supreme – a restaurant-style chicken fillet with the skin on and wing tip intact, it is deep scored and smothered with our garlic marinade. These can be roasted for 40 minutes at 180°C or cooked on the barbecue and served sliced.

Garlic Yoghurt and French Herb Chicken – a chicken fillet smothered with our garlic yoghurt sauce and drizzled with our Fleurs de Provence herbs. Wrap in foil and roast for 40 minutes at 180°C.

Lemon and Coriander Chicken – a boneless chicken fillet generously smothered in our lemon and coriander sauce. Cook in a Pyrex dish for 40 minutes at 180°C. Great served on a bed of rice.

Chicken Nuggets – tender chunks of chicken fillet rolled in flour and coated in our crispy bread crumb. We seal them in our deep fat fryer, ready for you to finish in the oven. Roast for 25 minutes at 180°C. Now you know your children will be eating real chicken.

Stilton Chicken – a plump chicken fillet stuffed with Cropwell Bishop Stilton and wrapped with our oak-smoked bacon. A real molten treat. Cook for 40 minutes at 180°C.

Chicken Goujons – chicken inner fillets, sliced into fingers and coated in our Cajun pepper coating. These can be grilled, fried or barbecued, you could also have these in any of our coatings or marinades.

Chicken Ambassador – a plump chicken fillet stuffed with red peppers, mozzarella cheese and wrapped with parma ham. Wrap in foil and roast for 40 minutes at 180°C.

Lemon and Coconut Chicken – a battered chicken fillet coated with our lemon and coconut crumb. These can be shallow fried, grilled or roasted in the oven until crispy. 25 minutes at 180°C.

Chicken Roastie – a piece of boneless skin on chicken stuffed with a sage and onion stuffing and wrapped with our streaky bacon. A fantastic taste and very quick to cook, only 25 minutes at 180°C until crisp.