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.