RASPBERRY CHICKEN

SERVE 3

 

INGREDIENTS

• 3 chicken breasts
• 200gm raspberries
• Olive oil
• 1 clove of garlic
• 2 shallots
• 25ml chicken stock
• 1 tablespoon of honey
• 30ml of raspberry vinegar
• 1 teaspoon cinnamon
• Thyme / sage
• Sea salt and pepper

DIRECTION

• Fry in a little olive oil and the garlic clove minced shallots.
• Add 1/2 of raspberry vinegar and broth. Simmer 5 min.
• Add the thyme, sage, cinnamon and honey.
• Place chicken breasts in a baking dish.
• Pour the sauce on the surface of scallops and a drizzle of olive oil.
• Sprinkle with sea salt and pepper.
• Bake 40 to 50 min th6.
• After 30 min of cooking, add 1/4 of the remaining raspberries and return cutlets basting sauce.
• When ready to serve, decorate with raspberries remaining cutlets.