Serves: 4
Ready in: 50 minutes
Price per serving: £2.20

Calories (per serving): 405
Carbs: 21g
Fat: 20g 
Saturated Fat: 10g

INGREDIENTS:
50g butter
1 shallot, finely chopped
1 tbsp fresh thyme chopped, or 1tsp dried thyme
Grated zest of 1 unwaxed lemon
75g fresh white breadcrumbs
250g raspberries
1 egg yolk
4 chicken breasts with skin on
1 tbsp Red Wine vinegar
2 tbsp Redcurrant jelly
2 tsp Sweet Chilli Sauce
2 tsp cornflour

1. Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Grease an ovenproof dish with a little of the butter. Melt the rest in a pan and cook the shallots over a low heat for 4 minutes or until soft. Tip into a bowl and mix with the thyme, lemon zest and breadcrumbs. Gently stir in 75g raspberries and the egg yolk. Season well.
2. Using a sharp knife, make a cut in the side of each chicken breast to make a pocket, taking care not to cut all the way through. Fill the pocket with the stuffing and then reshape and tie up with string. Put in ovenproof dish, skin side up, and cook for 30 minutes. Remove string.
3. Meanwhile, simmer the rest of the raspberries in a small pan with 4 tablespoons of water for 2 minutes then pass though a sieve to remove the seeds. Return to the pan and add the vinegar, redcurrant jelly and sweet chilli sauce. Heat, stirring until the jelly melts. Mix the cornflour with 2 tablespoons of water and then stir in. Heat, stirring until boiling and thickened. Serve with the chicken.