Roasted Chicken Breast with Blueberry Balsamic Glaze & Goat Cheese & Black Truffle Dip

Whether you’re cooking for a cast of thousands or just a few loved ones, this roasted chicken is a winner with a delightful twist on the old English turkey tradition. It’s a festive fusion of blueberries and, thanks to the balsamic maple syrup and onion relish, it creates an unexpected symphony of flavours and a perfect festive feast.

Serves: 4

2 large free-range chicken breast fillets, skin on

1 tbsp extra-virgin olive oil

Handful thyme sprigs

Murray River Salt Flakes & freshly ground black pepper, to taste

170g Chris’ Heritage Goat Cheese & Black Truffle Dip Salad & vegetables (roasted spuds), to serve

Blueberry Balsamic Glaze

2 × 125g Driscoll’s Blueberries

½ cup Baxters Caramelised Onion Relish

2 tbsp Mazzetti Aged Balsamic Vinegar Gold Label

2 tsp wholegrain mustard

1. Preheat oven to 180°C (160°C fan-forced). Heat a large, oven-safe, heavy-based skillet or frying pan over medium-high heat.

2. Rub the chicken all over with the oil and sprinkle with Murray River Salt Flakes and pepper. Place the chicken skin-side down in the skillet and brown the skin for 4-5 mins or until golden. Turn the chicken over and cook for a further 2-3 mins or until well coloured. Add the thyme to the pan and place the chicken on top, skinside up. Scatter with 1 punnet of Driscoll’s Blueberries.

3. Transfer the pan to the oven and roast for 15-20 mins or until cooked through (the thickest part reaches 65°C on a cooking thermometer). Remove from the oven, reserving the blueberries (for the glaze). Transfer the chicken to a warm plate and set aside to rest for 10 mins, covered loosely with foil, before carving into thick slices.

4. To make the blueberry balsamic glaze, combine the remaining Driscoll’s Blueberries, Baxters Caramelised Onion Relish and Mazzetti Aged Balsamic Vinegar Gold Label in a small saucepan. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 3-5 mins or until the blueberries have softened and start to collapse. Remove the thyme from the reserved roasting pan and add the blueberries and pan juices to the glaze. Season with Murray River Salt Flakes and pepper.

5. Serve the sliced chicken with a generous dollop and swoosh of Chris’ Heritage Goat Cheese & Black Truffle Dip, drizzled with the glaze and your choice of salad or veggies (I love crispy spuds), and enjoy! Leftovers will keep for up to 3 days in the fridge.