Archive for April, 2014

Roasted Chicken Breast wrapped in Bacon, Green beans and SUJON Cranberry butter - Another sujon.co.nz recipeServes: 4 persons

4 Chicken Breasts

4 Spinach/Silverbeet leaves

4 Rashers Bacon mid Loin Cut

1 T Extra Virgin Olive Oil

200 g Green Beans, Sliced long ways

1 cup chicken stock

125 g Butter

1 cup Sujon Cranberries

Seasoning

 

Directions

In a Food Processor blend room temp butter and frozen cranberries until well combined. Wrap in cling film and refrigerate. Keep extra in the freezer for next time.

Remove skin from Chicken Breasts and make a pocket with a small sharp knife. Place Spinach/Silver beet leaves inside pocket with 4 Sujon Cranberries. Wrap bacon around to close pocket and then seal in a hot frying pan. Season with Salt and pepper and place into an oven 180 degrees for 5-8 mins until cooked. Remove Chicken from pan, and leave to rest before serving.

Tip out chicken fat and then add stock to the pan to deglaze. Boil rapidly for 4 mins until reduced by two thirds and then remove from heat. Whisk in small amounts of butter slowly until the sauce thickens. Blanch sliced beans in salted boiling water for 3 mins until cooked and then toss in olive oil and season. Serve beans on a plate with chicken sliced and sauce drizzled around.