Chicken with Peaches and Raspberries

Chicken with Peaches and Raspberries  

Serves 4

Full Choice 3 pts per serving

No Count ½ pt for the whole thing (honey)

4 x 150g skinless chicken breasts

salt & pepper

2 tsp dried basil

fry light

4 large peaches

juice of 1 lemon

4 tbsp raspberry vinegar

1 level tbsp clear honey

100g raspberries

a few small basil leaves

Wash and pat dry the chicken breasts.  Rub the dried basil on both sides of the chicken.

Spray a large pan with frylight and heat until hot.  Cook the chicken for 2 mins on each side to seal.  Lower the heat and cook for a further 20-25 mins until tender and cooked through.

Meanwhile, wash and pat dry the peaches, halve and stone them and then cut each half in half again.  Brush with lemon juice.  Set aside.

Mix any remaining lemon juice with the vinegar and honey.  Season and set aside.

When the chicken is cooked, remove from the pan and keep warm.  Reheat the pan and press the peach slices into the pan to colour on each side lightly.

To serve, arrange the chicken with the peaches on a warm plate.  Scatter with raspberries and drizzle with the vinegar mixture.

Garnish with the basil leaves.

Serve hot or cold.