This Lilydale cinnamon chicken recipe is the best dinner party idea, or winter dinner recipe. Plan your dinner party menu around this cinnamon chicken with roast vegetables.
Ingredients
1 x tray Lilydale Free Range Chicken Breast fillets
6 beetroot, washed and trimmed
1/3 cup olive oil
1/2 cup horseradish
1 cup sour cream
Salt and pepper to taste
2 tspn ground cinnamon
2 tspn ground cardamom
2 tblsp dry sherry
2 tblsp brown sugar
Method
Place the beetroot on a baking tray and lightly drizzle over half the oil. Bake in a 200°C preheated oven for about 40 minutes or until just tender when tested with a skewer.
Cool and peel. Cut into quarters and set aside
Mix together the horseradish and sour cream, season with salt and pepper. Cover and refrigerate until serving
Mix the cinnamon, sherry, remaining oil and sugar in a bowl. Toss the chicken and coat with the cinnamon mixture.
Heat a lightly greased frying pan over medium heat. Cook the chicken breasts for 2 minutes each side until golden.
Remove from pan and place on a baking tray and bake in a 180°C preheated oven for 10 minutes or until chicken is just cooked through.
Cool slightly and slice, serve with roasted beetroot and horseradish