Ingredients
1 tsp rice bran oil
1 shallot, fine diced
1 cup SIDS RASPBERRY VINEGAR
2 skinless, boneless chicken breast halves
50 g goat cheese, divided
Directions
Preheat oven to 175°C.
Heat oil in a frypan over medium heat then cook and stir shallot until translucent, about 5 minutes. Pour SIDS RASPBERRY VINEGAR into pan and bring to a boil. Reduce heat to low and simmer until mixture is reduced by half, about 10 minutes. Stir often.
Cut chicken breasts from one side through the middle horizontally to within 1 cm of the other side. Open the two sides and spread them out like an open book.
Spread half the goat cheese onto one half of each chicken breast and drizzle ½ of the reduced vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining ½ of the reduction.
Bake in the oven until the chicken is no longer pink inside, the filling is hot and the juices run clear, 30-35 minutes. An instant-read meat thermometer inserted into the centre of a filled breast should read at least 70°C.
