ASDA part of the Wal-Mart family

• 50g butter
• 1 shallot, finely chopped
• 1tbsp fresh thyme, chopped or 1tsp dried thyme
• Grated zest 1 unwaxed lemon
• 75g fresh white breadcrumbs
• 250g pack raspberries
• 1 egg yolk
• 4 Asda Corn Fed Chicken Breasts with skin on
• 1tbsp Asda Red Wine Vinegar
• 2tbsp Asda Redcurrant Jelly
• 2tsp Asda Sweet Chilli Sauce
• 2tsp cornflour

1 Preheat the oven to 190C/ 170C Fan/Gas 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 the string.

3 Meanwhile, simmer the rest of the raspberries in a small pan with 4 tablespoons water for 2 minutes and then pass through 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 water and then stir in. Heat, stirring, until boiling and thickened. Serve with the chicken.