Chicken breasts with goat’s cheese served with maple and cranberry sauce
3 chicken breasts of 500g each
2 tablespoons mixed herbs, chopped (thyme, basil, dill, rosemary, chives)
1 teaspoon steak spices
Oil and clarified butter for baking
2 shallots, dried
1 ½ cup of maple jelly
2 tablespoons balsamic vinegar
1/3 cup cranberry juice
½ cup sweet cider
½ cup dried cranberries
½ cup chicken stock
6 slices of goat’s cheese
Mix the herbs and the steak spices
Coat the chicken breasts with this mixture
Make incisions in them and fry quickly for two minutes on each side. Bake in the oven at 350°F for 20 minutes.
Keep warm and let stand.
Put the pan back on the heat, and skim the fat off if necessary.
Add the shallots and the jelly and caramelize.
Deglaze with the balsamic vinegar and add the cranberry juice and cider. Add the dried cranberries and reduce to one third or until smooth.
Slice the chicken breasts thinly and arrange in a fan shape on the plate.
Spoon over the sauce and put the goat’s cheese on the chicken.
Serve with the vegetables and potatoes of your choice.
Decorate with sprigs of herbs and dried cranberries.