Cranberry Chicken with Caramelized Red Peppers and Rhubarb
- 4 Chicken breasts (each around 150 grams) (approximately 5 ounces)
- 80 grams Cranberry
- 1 tablespoon honey
- 1 tablespoon freshly chopped parsley
- freshly ground peppers
- 4 slices Cheese (such as Gouda)
- olive oil
- 400 grams Rhubarb
- 1 Red Bell pepper
- 1 carrot
- 1 handful Spinach
- 1 teaspoon brown sugar
- 100 milliliters chicken stock
- 1 tablespoon balsamic vinegar
Preheat the oven to 180°C (approximately 350°F). Grease a baking sheet with oil.
Rinse the chicken breasts and pat dry. Cut a pocket into the side of each breast near the top. Rinse the cranberries, drain and mix with the honey and parsley. Stuff into the chicken breast pockets, season with salt and pepper and cover each breast with a slice of cheese. Arrange on the prepared baking sheet, drizzle with a little oil and bake until golden brown, around 15-20 minutes.
Meanwhile, rinse the rhubarb, trim and cut into 4-5 cm (approximately 1 1/2 inch) long pieces. Rinse the pepper, cut in half, remove the seeds and pith and cut into strips. Peel the carrot and slice. Rinse, trim and coarsely chop the spinach.
Sauté the rhubarb, carrots and bell pepper in 2 tablespoons hot oil. Add the sugar and lightly caramelize. Add the stock and simmer for about 10 minutes. Add the spinach and vinegar and season with salt and pepper. Arrange the vegetables and chicken breasts on serving plates.