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Categories:
potatoes olive oil rosemary garlic chicken breasts brie baby spinach leaves olive oil onion long red chili pepper cherries apple juice brandy apple cider vinegar ground mustard
Viewed: 24 - Published at: 10 months agoIngredients
- 4 None potatoes, peeled and thinly sliced
- 2 tbsp olive oil
- 1 tbsp finely chopped rosemary
- 2 cloves garlic, crushed
- 4 None boneless skinless chicken breasts, trimmed
- 4 oz brie, thinly sliced
- 1 cup baby spinach leaves, plus additional, to serve
- None None FOR THE CHERRY RELISH
- 1 tbsp olive oil
- 1 None onion, finely chopped
- 1 None long red chili pepper, finely chopped
- 1 lb cherries, pitted and coarsely chopped
- 2 cups apple juice
- 2 tbsp brandy
- 1 tbsp apple cider vinegar
- 2 tsp ground mustard
Method
- Preheat the oven to 350°F.
- Combine the potatoes, 1 tbsp of the oil, rosemary and garlic in a large bowl. Season to taste. Layer the potatoes in a 2-quart baking dish.
- Bake for 25-30 mins or until potatoes are tender. Remove from the oven.
- Meanwhile, for the cherry relish, heat the oil in a medium saucepan on high heat. Saute the onion and chili pepper for 4-5 mins. Add the cherries, apple juice, brandy, vinegar and mustard. Season to taste. Bring to a boil. Reduce the heat to low; simmer for 10-15 mins until the relish has thickened. Cool.
- Meanwhile, place each breast between 2 sheets of plastic wrap. Pound with a meat mallet until 1/4-inch thick, trimming the edges.
- Top each breast with brie and spinach. Divide half the cherry relish equally among the breasts. Season. Roll up tightly, securing with toothpicks or kitchen string.
- Heat remaining 1 tbsp oil in large skillet on high heat. Brown the chicken, turning, for 5-8 mins until golden. Arrange the chicken on the potatoes.
- Bake for 10-15 mins until cooked through. Serve with additional spinach and remaining cherry relish.
