For this recipe, you should make the cherry ginger compote ahead of time.
What you need:
For the marinade:
- 24 oz chicken broth
- .25 cups apple cider vinegar
- .5 tbsp ginger powder
- 2 tbsp flaxseed oil (or some other kind of oil that is liquid when chilled)
For the chicken:
- Two 8 oz chicken breasts
- Aluminium foil
- Ginger powder
- Black pepper
- Half a stick of butter
- Oil for high heat, such as avocado or peanut
- Butcher’s twine. This has to be 100% cotton or it will melt under high heat.
Do This:
The night before:
- Mix the marinade ingredients in a container large enough to hold the chicken breasts
- Add the chicken to the container and shake well. Refrigerate overnight
The next day:
- Preheat your oven to 400°F
- On a plate, sprinkle black pepper and ginger powder to lightly cover the surface
- Cut butter into thin (about .5 tbsp) slices. Plop onto the ginger/ pepper mixture plate
- Remove chicken from marinade and pat dry
- Cut chicken lengthwise, but not all the way through. Think of Han Solo cutting open a tauntuan.
- Stuff the butter slices into the chicken cavities. Cut them down if they don’t fit
- Wrap up each chicken breast in kitchen twine so the butter is safely ensconced inside. You dont want the butter to drip out in the next step
- In a pan, add the oil and sear chicken briefly on both sides on high heat
- Place a sheet of foil on a baking tray and place the chicken on top
- Add any extra butter you have and wrap the chicken up in the foil
- Pop your chicken onto the oven
- Cook for 5 minutes on each side until the chicken reaches an internal temperature of 165°F
- Remove twine from chicken
- Plate chicken and top with the cherry compote
- Serve with some sort of side
This recipe is a bastard child of Chicken Kiev and a recipe called “BUSH’S LEGS AND SOVIET CHICKEN - Chicken over coals with Georgian plum sauce” from The Soviet Diet Cookbook by Anna Kharzeeva. Apologies, comrades.
