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Orange, Cranberry and Sage crusted chicken

The main course for SORTED's Good Food Show live demos is made up of an incredible speedy and cheats approach to roast chicken and stuffing. Made in just 15 minutes and with the use of a food processor to knock up a seasonal stuffing and shred your sprouts it can pretty much be done with your eyes shut!

Ingredients & RecipePrint

Other Demo dishes

Curried Parsnip SoupFestive Sponges


  • handful of new potatoes
  • 2 chicken breasts
  • 2 slices of stale bread
  • knob of butter, melted
  • 1 orange
  • few sprigs of fresh parsley
  • tbsp of cranberry sauce
  • bowl of sprouts, washed and trimmed
  • handful of chopped walnuts


preheat an oven to 180°C.
scrub the new potatoes in cold water and place into a pan of cold salted water.
heat to a boil and simmer for 15 minutes until cooked through.
cut into the chicken breasts to open up and flatten it out like a butterfly, then season with salt and pepper.
fry the chicken in a pan with a shot of oil for a minute to gain some colour on one side.
blitz the slices of bread in a food processor with the zest of the orange, knob of butter, parsley leaves and cranberry sauce to form a stuffing.
transfer the chicken breasts to an oven tray, sealed side up and cover each with a layer of the stuffing.
bake for 10 minutes until the chicken is cooked through and the crumb top hot and slightly crispy on top.
wash the sprouts and slice in a food processor, then pan-fry in a knob of butter for 3 minutes.
toss the chopped walnuts into the sprout pan and cook for another couple of minutes.
drain the potatoes and dress with a herb butter before serving with the cooking chicken breast and sautéed sprouts.

serves 2

Orange, Cranberry and Sage crusted chicken

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