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Coffee and Black Pepper Breast Steaks

Coffee & Black Pepper Chicken Breast

By Raymond Capaldi

4 serves

4 serves

15 mins

15 mins

15 mins

15 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird - Breast Fillet Tray


  • 4-6 Bare Bird Breast Steaks
  • 200ml cold pressed coffee
  • 30 ml EVOO
  • 400 ml chicken stock
  • 1 tsp honey
  • 50g crushed black peppercorns
  • 1tsp gluten free cornflour, mixed to a paste


  1. Pan-fry chicken with olive oil, breast side up.
  2. Add chicken stock, honey, and coffee, and reduce until sticky.
  3. Coat breast with thickened sauce, and add more stock until it becomes runny.
  4. Add crushed peppercorns and cornflour paste to thicken.
  5. Serve with a fried egg and potato.

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