A restaurant-quality festive dish that anyone can cook. Chicken fillet is great for experimenting with different fillings.
Baked chicken breast according to this recipe turns out very juicy and tender. The dish is also suitable for a festive table. A little paprika will add sweetness to the crust and rich color, and the cranberry and pistachio filling will add an original taste. Cook Michelle Southen shared the recipe, Taste reports.
Ingredients
- 55 g brown sugar;
- 1 teaspoon sweet paprika;
- 6 chicken breast fillets;
- 12 slices bacon.
Cranberry filling:
- 25 g (1/2 cup) breadcrumbs;
- 40 g (1/4 cup) dried cranberries, coarsely chopped;
- 40 g (1/4 cup) whole pistachio kernels, coarsely chopped;
- 1/4 cup chopped fresh parsley leaves;
- 2 tablespoons chopped fresh sage leaves;
- 50 g butter, melted.
Preparation
Step 1. Preheat the oven to 200C/180C fan. Line a baking tray with baking paper. Combine brown sugar and paprika in a small bowl.
Step 2. To make the filling, stir together the breadcrumbs, cranberries, pistachios, parsley, sage and melted butter in a bowl until smooth.
Step 3. Using a small, sharp knife, cut a deep horizontal slit into each chicken breast to create a pocket (do not cut all the way through). Fill with cranberry mixture.
Step 4. Wrap each chicken breast in two pieces of bacon and place on a lined baking sheet. Sprinkle sugar on top. Bake for 30 minutes or until chicken is cooked through.
Note: cranberries can be replaced with dried apricots or raisins, and pistachios with walnuts or pecans.
Previously Focus wrote how to cook rice with vegetables and chicken in the oven. Vegetables can be changed to suit your taste: add canned corn or frozen vegetables.