Chicken and Cranberry Twists

Trusted.Chef's picture

Nov. 16, 2011

Ingredients

Olive oil 2 Tablespoon
Dijon mustard 2 Tablespoon
Red wine vinegar 1 Tablespoon
Clear honey 1 Tablespoon
Chicken strips 8 Ounce
Frozen cranberries 4 Ounce , thawed
Rindless streaky bacon rashers 2
Potatoes 10 Ounce , baked (2 nos.,5 ounces each)
Cream cheese 2 Ounce
Butter 1/2 Ounce
Fresh parsley 1 Tablespoon , chopped
Fresh chives 1 Tablespoon , snipped
Garlic 1 Clove (5 gm) (small clove)
Caster sugar 2 Ounce
Orange 1 , juiced, grated rind
Salt To Taste
Black pepper To Taste , ground

Directions

GETTING READY

1. Preheat oven to 200 degrees centigrade. Heat a griddle pan.

2. In a shallow non-metallic dish, add oil, mustard, vinegar and honey. Add the chicken strips and a handful of the cranberries and mix well together. Set aside to marinate.

MAKING

3. Place the bacon on the griddle pan and cook over a high heat until crispy. Cut the baked potatoes in half lengthways and scoop out the flesh, into a bowl, leaving a ¼-inch border.

4. Add the cream cheese, butter, parsley and chives to the bowl. Crush in the garlic and season with salt and pepper to taste. Remove the bacon from the griddle pan and crumble into the mixture. Mix well together.

5. In a roasting tin, pile the mixture into the potato shells and bake in the oven for about 10 minutes until heated through.

FINALISING

6. Thread 2 chicken strips on to 6-inch soaked bamboo skewers, interweaving them with 6 cranberries. Repeat with the remaining chicken. Place on the griddle pan and cook for 6-8 minutes until tender and golden, turning occasionally.

7. In a small saucepan, add remaining cranberries with the sugar, orange rind and juice and heat until bubbling and thickened, stirring all the time.

8. Pre-heat the grill. Place the hot potatoes under a hot grill for 2-3 minutes until bubbling and lightly golden.

9. Put the remaining marinade in a small pan and heat gently to make a warm dressing.

SERVING

10. On serving plates, arrange the salad leaves and drizzle over the marinade.

11. Add 3 of the skewers and 2 potato halves to each. Serve at once with the cranberry relish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 976Calories from Fat 461

 % Daily Value*

Total Fat 52 g80%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 1028 mg42.83%

Total Carbohydrates 97 g32.3%

Dietary Fiber 8 g32%

Sugars 47 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet