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Practical Method to Cooking Appetizing 'V' cider braised stuffed chicken

Hoping to dine 'V' cider braised stuffed chicken a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with useful procedures on preparing a 'V' cider braised stuffed chicken like a famous chef made.

'V' cider braised stuffed chicken

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To make an extraordinary 'V' cider braised stuffed chicken, below are the components needed:

  1. You need 2 of x150 g skinless boneless chicken breasts.
  2. Provide 1 of low fat cooking spray.
  3. Use 1 of red onion, cut into thin slices.
  4. Get 150 of mls dry cider.
  5. Use 1 of freshly ground black pepper.
  6. Prepare 1 of FOR THE STUFFING.....50 grams wholemeal breadcrumbs.
  7. Get 2 tsp of capers in brine.
  8. Use 4 of fresh sage leaves, chopped.
  9. Use 1 of garlic clove diced.
  10. Get 15 grams of low fat spread.

After readying the materials, now you are good to make your 5-star 'V' cider braised stuffed chicken by following the procedures on this section:

  1. Place the chicken breasts between two sheets of cling film on a chopping board and bash gently with the end of a rolling pin to flatten slightly. Use a Sharp knife to cut into the meat to form a pocket..
  2. Mix together the ingredients for the stuffing and season with some black pepper. push the stuffing into the pocket, pulling the chicken over. keep back about a tablespoon of the mixture..
  3. present the oven to 180c/ fan oven 160c Spray a non stick frying pan with the cooking spray and heat until hot. Add the onion and cook, stirring occasionally for 5 minutes until softened. Spoon into an ovenproof dish which will hold the chicken snuggly..
  4. Place the chicken on top of the onions and pour over the cider. Scatter over remaining stuffing. Spray a sheet of foil with the cooking spray and cover the dish. bake for 20 minutes then remove the foil and cook for a further 10 minutes until the chicken is cooked through serve immediately with green veg or rice....enjoy.

The egg in the stuffing acts as a binder to keep. Pour over the cider and stock, bring to a simmer, then roast the. French cider and mustard braised chicken - Hard apple cider is a common cooking ingredient in Normandy, France, a region that produces some of the world's best cider. In this rich French dish, bone-in chicken thighs are sautéed with bacon and braised with cider and mushrooms. This chicken and chorizo stew recipe is hearty but elegant, and is great to make in advance of people coming over.

Recipe : 'V' cider braised stuffed chicken

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Simple tips to make 'V' cider braised stuffed chicken

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