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Champagne Chicken with Cranberries

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Serves 4

Tender chicken breast, stuffed with cranberries and spring onion, soused in champagne and served with a simple green salad.

Per serve: 1512kj (360cal); 14.4g total fat (3g saturated fat)


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You’ll need

4 small chicken breasts (about 120g), skin removed
2 spring onions
2 tbsp cranberries
2 tsp thyme leaves
1 large garlic clove, peeled and finely sliced
1 cup champagne
¾ cup chicken stock
Oil spray
Salt & Pepper

Green salad
2 cups lettuce
1 cup rocket

Vinaigrette
2 tbsp extra virgin olive oil
3 tsp champagne vinegar (or any good white vinegar)
1 tsp Dijon mustard
Salt & pepper

Let’s go

Heat oven to 180°c. Make an incision in each chicken breast and stuff with spring onion, cranberries, thyme and a little garlic. Season with salt and pepper.

Heat a pan (large enough to fit chicken breast but also fits in the oven) to medium high. Spray lightly with oil, add chicken breasts and brown for 2 minutes on each side. Add champagne and stock and place pan in oven and cook for 15 minutes basting frequently to ensure chicken remains moist.

While chicken is cooking, make salad and vinaigrette. Add all ingredients of vinaigrette together in a jar and shake, divide leaves between plates and pour over vinaigrette.

Remove chicken from oven and allow to rest for a couple of minutes before serving with salad and pan juices. You can even add a dollop of cranberry sauce for extra sweetness.

Why it’s good for you
Inspired by Mireille Guiliano’s French Women Don’t Get Fat, this gorgeous dish is delicious and so easy. The skin has been removed from chicken to reduce the fat content. Honestly, you may feel you heart sink right now because you love chicken skin but you really don’t need it with this classy dish. Anything cooked in champagne is going to be great right?
Per serve: 1512kj (360cal); 14.4g total fat (3g saturated fat); 1.9g fibre

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