Christmas Cranberry Chicken
Rated 4.0 stars by 1 users
Author:
Cherie Metcalfe
This is SUCH a beautiful alternative to turkey. It’s pretty, it’s delicious and it’s easy to prepare the day before and just cook off on the day. Glaze with extra Jelly Wrestle and enjoy. Amazing the next day too.
Ingredients
- 4 chicken breasts
- 250g streaky bacon
- 1 tablespoon Jelly Wrestle cranberry jelly
- Fresh basil leaves, to garnish
Cranberry & Walnut Stuffing
- 50g butter
- 1 onion, finely diced
- 1 tablespoon Italian Stallion
- ½ cup chopped walnuts
- 1 ½ cups panko breadcrumbs
- 2 tablespoons dried cranberries, roughly chopped
- 1 large egg
- Man Grind, to season
Directions
- Preheat the oven to 180ºC fan bake.
For the stuffing, melt the butter in a frying pan. Add the onion and cook for 3–4 minutes until softened.
Add the Italian Stallion and then the walnuts. Add the panko and cook off for 1 minute. Add the cranberries.
Transfer to a bowl and allow to cool slightly before adding the egg.
Season with Man Grind and mix well to combine.
Butterfly each chicken breast.
Form a sausage of stuffing and stuff the breast. Fold the breast over the stuffing to encase.
Use 2 rashers of streaky bacon to wrap each breast.
Place the breasts in a baking dish and bake initially for 15 minutes.
Mix the Jelly Wrestle with 3 tablespoons boiling water.
Glaze the chicken breasts with the Jelly Wrestle, and return to the oven for a further 15–20 minutes until nicely glazed and the chicken is cooked through.
Allow to rest for a few minutes before slicing.
