The flavours of lemon and herbs pack a punch of flavour in this juicy chicken, and the tart cranberry sauce takes it over the top.
Ingredients
Serves 24
30 ml (175 milliliters) Vegetable oil
250 ml (1 1/2 liters) Diced white onions
125 ml (750 milliliters) Cranberries
125 ml (750 milliliters) Water
50 ml (300 milliliters) Sugar
60 ml Lemon Herbs550 GR
4 each Boneless. skinless chicken breasts
Procedure
In a saucepan over medium heat sautéed onion with 175mL of the vegetable oil for 5 minutes. Add cranberries sugar and water with the Club House Lemon & Herbs Signature Blends Seasoning. Bring to a boil and simmer for 15 minutes or until thickened. Season chicken breast with the remaining seasoning. In a large skillet over medium heat add oil and brown chicken for 2 minutes per side. Place chicken breast on baking tray lined with parchment paper and bake in a 350°F (180°C Gas Mark 4) oven for 10 to 12 minutes or until internal temperature reaches 165°F (74°C). Serve with cranberry sauce on the side.
