ASDA part of the Wal-Mart family

• 15g butter
• ½ onion, finely chopped
• 1 garlic clove, crushed
• 75g fresh white breadcrumbs
• 1tbsp Asda North American Dried Cranberries, roughly chopped
• 1tbsp fresh rosemary, finely chopped
• 1 medium egg, beaten
• 4 boneless chicken breasts, skin on

1 Preheat the oven to 190C/170C Fan/Gas 5. Heat the butter in a small frying pan until foaming. Add the onion and cook gently for 3 minutes. Add the garlic and cook for another minute until the onion and garlic are soft. Transfer to a bowl and leave aside to cool.

2 Add the breadcrumbs, cranberries and rosemary to the bowl and mix well. Stir in enough of the beaten egg to just bind the mixture together. Season.

3 Make a horizontal slit down the side of each chicken breast to form a pocket. Fill the pockets with the stuffing and secure with a cocktail stick. Transfer to a roasting tin and season with chicken with salt and pepper. Bake for 30-35 minutes, until the chicken is cooked through. Serve with fresh seasonal vegetables.