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Polynesian chicken
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Kim McCosker and Rachael Bermingham bake chicken with canned fruit to make a supper evocative of tropical holidays
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Ingredients
- 4 Chicken breast
- 2 tbsp Walnut oil
- 432g can crushed pineapples, drained
- 250g peach or apricot Jam
- salad, to serve
Method
1. Preheat the oven to 180C/160C fan/gas 4.2. Coat the chicken breasts with walnut oil, place in an ovenproof dish and roast for 15 minutes.
3. Turn the chicken over and cook for a further 10 minutes, or until tender.
4. Drain the pan juices into a bowl and combine with the pineapple and jam. Pour this mixture over the chicken and cook for a further 15 minutes, or until bubbling.
5. Serve the chicken breasts and fruity sauce with a side salad.
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