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Cover and refrigerate remaining stock-cider mixture. To cook the chicken: Allow chicken to come to room temperature. Scraping off brine and vegetables, remove chicken from bag, and set aside.

Alright, don’t linger, let’s practice this 'v' cider braised stuffed chicken menu with 10 elements which are definitely easy to receive, and we have to process them at the very least through 4 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements 'V' cider braised stuffed chicken:

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

Meanwhile, in a large mixing bowl, combine remaining ingredients. At the end of the cooking process, boil the cooking liquid until thick and baste the chicken with this sauce. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic.

'V' cider braised stuffed chicken step by step:

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

Heat a large over-safe (preferably cast iron!) skillet over medium heat. Toss in the shallots and butternut squash with a pinch of salt and pepper. Stir in broth, mustard and bring to boil. Add chicken back into pan and any accumulated juices. Chicken breasts, cabbage, potatoes, fennel, carrots, and apples braised in hard cider to make a one-pot amazing meal. perfect for a crowd.

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