Herb Crusted Breast of Chicken with Tipsy Cherry sauce

Serves 4

INGREDIENTS

• 4 chicken breasts, skinless
  
• 8 slices of bread
  
• 1 tsp each ground rosemary, thyme, basil, marjoram
  
• 1 egg
  
• 1 Tbsp Prenzel Butter Sunflower Oil
  
• 2 Tbsp flour seasoned with salt and pepper

Sauce:

• 1 Tbsp brown sugar
  
• 2 Tbsp spiced or Prenzel Wine Vinegar
  
• 1 cup chicken stock
  
• 1 cup orange juice and zest from orange
  
• 30-40ml Prenzel Tipsy Cherries
  
• 2 Tbsp arrowroot paste (arrowroot mixed with a dash of water)
  

METHOD

Preheat oven to 180°C.

Roll chicken breasts in seasoned flour and dip in egg.

In food processor, combine bread, herbs and butter oil. Coat top of breasts with the herb mixture. Place in baking dish and bake for 15-20 minutes.

While chicken is baking, heat vinegar and brown sugar together to caramelise. Add chicken stock, orange juice and syrup from Tipsy Cherries. Thicken with arrowroot paste.

Place sauce onto warmed serving plate. Arrange cherries around the plate with orange zest.
Serve chicken breasts onto sauce, garnish and serve.