Roasted Chicken Breast with Blueberry Balsamic Glaze & Goat Cheese & Black Truffle Dip GF
Whether you're cooking for a cast of thousands or just a few loved ones, this roasted chicken is a winner with a delightful twist on the old English turkey tradition. It's a festive fusion of blueberries and, thanks to the balsamic maple syrup and onion relish, it creates an unexpected symphony of flavours and a perfect festive feast.
Serves: 4
2 large free-range chicken breast fillets, skin on
1 tbsp extra-virgin olive oil
Handful thyme sprigs
Murray River Salt Flakes & freshly ground black pepper,
to taste
170g Chris’ Heritage Goat Cheese & Black Truffle Dip
Salad & vegetables (roasted spuds), to serve
Blueberry Balsamic Glaze
2 × 125g Driscoll's Blueberries
½ cup Baxters Caramelised Onion Relish
2 tbsp Mazzetti Aged Balsamic Vinegar Gold Label
2 tsp wholegrain mustard
1. Preheat oven to 180°C (160°C fan-forced). Heat a large, oven-safe, heavy-based skillet or frying pan over medium-high heat.
2. Rub the chicken all over with the oil and sprinkle with Murray River Salt Flakes and pepper. Place the chicken skin-side down in the skillet and brown the skin for 4-5 mins or until golden. Turn the chicken over and cook for a further 2-3 mins
