Easy to cook, easy to enjoy

The chicken breast is among the most adaptable parts of the chicken. They’re easy to grill, bake or broil and are delicious in stir frys, as a hamburger alternative or layered on a summer salad. Go ahead, dig in.

Here’s something else you’ll dig: we raise our Aviagen Ross chickens so that their living conditions are as natural as possible, without the need of any antibiotics. 100% vegetable diets, low population densities, and climate-controlled barns with access to outdoors have not only resulted in a cleaner chicken for you, but it has also earned Blue Goose certification with one of the most respected animal welfare bodies in the world, the Global Animal Partnership.


Recipe for Chicken Breasts

Chinese-Style Lemon Chicken

Serves 6


  • 4chicken breasts, with or without skin
  • 2lemons
  • 1cup rice flour
  • 1tsp corn starch
  • 1/4cup honey
  • 1piece of star anise
  • 1stick of cinnamon
  • 1clove
  • 1bay leaf
  • 1bunch Thai basil
  • 1bunch baby carrots
  • 2cups tender pea shoots or broccoli
  • Cooked white rice
  • Salt
  • Pepper
15 mins prep
20 mins cook
  • begin by making the lemon sauce
  • in a sauce pot, add all the honey, the juice of two lemons, 1 cup of water, the star anise, clove, and cinnamon, bring this to a simmer, add salt to taste.
  • In a stainless bowl, dredge the chicken in a combination of rice flour and corn starch, season with salt and pepper.  Sear the chicken in a hot sauté pan, on medium-high heat in vegetable oil, once each side is golden brown, transfer to a baking dish.  Pour the lemon sauce over the chicken, place the carrots in the dish as well.
  • Bake the chicken in 375*F oven for approximately 15 minutes, or until cooked through.
  • Cook the broccoli or the pea shoots by steaming
  • make a bed of rice on a platter, slice and arrange the chicken over the rice, place the carrots and greens around the chicken and tear leaves of the Thai basil over the whole platter, and just before serving pour the boiling lemon sauce over everything.  Once the hot sauce hits the basil everything an exotic perfume will fill the dining room.


  • 4 chicken breasts, with or without skin
  • 2 lemons
  • 1 cup rice flour
  • 1 tsp corn starch
  • 1/4 cup honey
  • 1 piece of star anise
  • 1 stick of cinnamon
  • 1 clove
  • 1 bay leaf
  • 1 bunch Thai basil
  • 1 bunch baby carrots
  • 2 cups tender pea shoots or broccoli
  • Cooked white rice
  • Salt
  • Pepper

David Chrystian

Executive Chef, Victor Restaurant