Crispy skinned chicken breast roasted in the oven and served with a sweet-tart sauce.
|Zest and juice of 1 Orange|
|1 tbsp||(15 mL) Fresh grated ginger|
|.5 cup||(125 mL) Sugar|
|1||(340 g) Package frozen or fresh cranberries|
|1||(14 oz/398 mL) Can sliced peaches, drained|
|4||Maple Leaf Prime Naturally® Split Chicken Breasts|
|2 tbsp||(30 mL) Butter|
|1 tbsp||(15 mL) Chopped fresh thyme|
|1 tbsp||(15 mL) Olive oil|
|Salt and pepper|
COMBINE all ingredients, except peaches, for sauce in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 5-7 minutes or until cranberries pop. Stir in peaches. Remove from heat and chill.
PREHEAT oven to 400°F (200°C).
MIX together butter and thyme. Using your fingers gently release the skin from the meat of the breast being careful not to tear it. Smear the butter mixture under the skin of each chicken breast. Rub chicken all over with olive oil.
HEAT a large skillet over medium-high heat. Sear the chicken, skin side down, until golden brown. Remove from pan and place in a shallow baking dish. Sprinkle diced onions around the chicken and bake for 30 minutes or until internal temperature reaches 185°F (85°C). Serve with sauce on the side.
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