Dinner TABLE

Fast weekday meals the family will LOVE

CRANBERRY-GLAZED CHICKEN SERVES 4

PREP AND COOK: 35 MINS

• 12 chicken tenderloins (750g) • 2 tsps garlic and herb salt

• 2 tblsps olive oil

• 1½ cups chicken stock

• ½ cup jellied cranberry sauce • 2 tblsps balsamic vinegar • Steamed rice, carrots and

sugar snap peas

1 Toss chicken with garlic and herb salt in a bowl.

2 Heat oil in a large, non-stick frying pan over a medium to high heat.

Add chicken in two batches. Cook, for about 4 to 5 minutes on each side, or until cooked through. Remove from pan.

3 Add stock, cranberry sauce and vinegar to the same hot pan. Stir over a high heat until jelly is melted. Gently boil for about 6 to 7 minutes, or until sauce is thickened. 4 Return all chicken to the pan. Turn to coat in sauce. Remove from heat.

5 Serve chicken and sauce with steamed rice, carrots and sugar snap peas.