tablespoons cherry jam (no pieces if you can find it)
tablespoon balsamic vinegar
Serving Size: 1 (231) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 170 g39 %
Total Fat 18.9 g29 %
Saturated Fat 11.5 g57 %
Cholesterol 213.7 mg
Sodium 378.8 mg
Dietary Fiber 0.3 g1 %
Sugars 16 g64 %
Protein 41.3 g
Crumble the goats cheese and mix with cherries and egg.
Separate out the cheese mixture into two lumps. Shape into fat logs and wrap in cling film (saran wrap). Freeze for 20 minutes to firm up.
Meanwhile, mix the jam and balsamic vinegar together and set aside.
When the cheese logs are nearly ready, cut a slit in the side of each piece of chicken. Try to make a pocket and not allow the knife to go out the other side. Unwrap the cheese logs and insert each one into one of the pieces of chicken.
Place the pieces of chicken into a greased baking dish with the open seam poining up. Brush the sides of the chicken with the jam-vinegar mixture.
Bake at 200C for 20-30 minutes until the chicken is fully cooked.