Fruity Chicken Breasts with Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- Ingredients
- 4 Chicken breasts (each approx. 150 g)
- ½ cup Cranberry
- 1 Tbsp honey
- 1 Tbsp fresh parsley
- 4 slices Cheese (e. g. Gouda)
- olive oil
- 2 ⅔ cups Rhubarb (cut into 4-5 cm pieces)
- 1 carrot (sliced)
- 1 red pepper (cut into strips)
- 1 tsp brown sugar
- ⅜ cup chicken stock
- 1 bunch Spinach (roughly chopped)
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and brush a baking tray with oil.
2.
Cut a pocket along the top of each chicken breast. Mix together the cranberries, honey and parsley. Stuff the mixture into each pocket and season with salt and ground black pepper. Cover with a slice of cheese and place on the baking tray. Drizzle with a little oil and bake for 15-20 minutes.
3.
Mixed together the rhubarb, carrot and pepper and fry in 2 tbsp hot oil. Sprinkle with sugar, caramelise a little and stir in the stock. Braise for approx. 10 minutes, add the spinach and season with salt, balsamic vinegar and ground black pepper. Arrange the vegetables on plates and place the chicken on top.
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