Recipe-TomatoLemon &ThymeChicken

Tomato Lemon & Thyme Chicken

With a warm cranberry & sprout salad

Ingredients - Serves 4 • 3 tbsp olive oil • Juice from 3 lemons • 4 tbsp ‘Loft Pickles’ cranberry sauce • 1 large cox apple, cut into match sticks • 300g brussel sprouts, thinly sliced, or whizz in a food blender • 2 spring onions, thinly sliced • 4 tbsp, Sussex charmer cheddar • 4 chicken breast • 3 tsp, ‘Carla’s Seasoning’ dried thyme • 60g cooked chestnuts Method 1. For the salad dressing, whisk together in a bowl, 2 tbsp of oil, the juice of 1 lemon, the cranberry sauce and a pinch of salt and pepper. Toss in the apple matchsticks and coat. 2. To the dressing add the sprouts, spring onions and cheese, stir well and set aside. 3. Heat the remaining oil in a large pan on a medium to high heat. Season the chicken breast with salt and pepper and cook for 5 minutes on each side until golden. 4. Squeeze the juice of 2 lemons over the chicken and sprinkle with thyme on both sides, cook for a further 15 minutes, covered with a lid. 5. Remove lid and add the sprout salad to the pan, cover for 4 minutes then remove the lid for a final 4 minutes, top with the cooked chestnuts and serve with an additional spoonful of cranberry sauce. Find all ingredients at the Village Larder and follow us on Instagram and Facebook for more weekly meal inspiration - @village_larder www.villagelarder.co.uk

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