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These Murray’s Chicken Breast are frenched and stuffed with sun-dried tomatoes, mushrooms, raisins, Gouda and mozzarella cheese, breadcrumbs, garlic and black pepper. Bake at 350 degrees for about 45 min to 1hr. (based on your desired crispiness).
Stuffed pork chops have been a favorite at the dinner table for decades—and for good reason! Loaded with mozzarella, gorgonzola, fontina, gouda, and spinach, the inside comes out velvety smooth for a cheesy dream no one can resist. We coat the outside with a delicious blend of seasoned breadcrumbs, so when it’s oven baked or pan fried, you and your dinner guests can crunch into a heavenly meal.
Here’s a quick dinner you can really sink your teeth into. These homemade stuffed pork chops are filled with 3 types of cheeses and spinach. They’re definitely a customer favorite!
Satisfy your tastebuds with a delicious mozzarella- and spinach-stuffed chicken breast from Vincent’s Meat Market. This tasty creation is made in-house with freshly cut chicken breast and quality ingredients. Plus, this delectable dish is never frozen—rather, it’s chilled to retain optimal freshness. Once stuffed, the chicken breast is then wrapped with butchers’ twine to help keep the cheese and vegetables tucked neatly inside and retain the meat’s shape and moisture while cooking. If you have any questions about our mozzarella- and spinach-stuffed chicken breast, you can get in touch with us by visiting our contact page or stopping by our physical location. Whatever you choose, we’ll help provide the answers you need.
A roast made out of the best part of the Rib Eye. This roast is made of a butterflied whole prime rib cap and then stuffed with mushrooms, sautéed onions, and fontina cheese. This cut weighs between 2.5lbs.-3lbs. and serves between 4-6 people.
Made fresh in-house, these stuffed veal chops are loaded with gorgonzola cheese, fontina cheese, breadcrumbs and spinach.
This Rabbit Roast is made with a boneless rabbit filled with Fontal Cheese, Spinach, Parmigiana Reggiano, Prosciutto Di Parma and garnished with rosemary.This roast weighs about 4 lbs.
COOKING INSTRUCTIONS: Bake @ 350 degrees for 20 minutes per pound, or until the internal temperature reaches 160 degrees. We recommend throwing a little white wine into the pan to cook with and covering with aluminum foil for the first half of the cook time.
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Family-owned and -operated, Vincent’s Meat Market has been providing New York with high-quality, fresh meat since 1954.
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Bronx, NY 10458, USA
Monday - Saturday
9:00AM - 5:00PM