Ingredients
- Glaze mix: (made of 1 tsp brown sugar, balsamic glaze, salt & pepper, oregano, & tomato puree
- I chicken breast – if skin on remove after cooking
- 1 Nectarine, sliced
- 2 tbsps./30 ml of chicken/vegetable stock
- Salad items: e.g. Shredded lettuce, sliced tomatoes, shredded raw red cabbage, cucumber sticks, peppers.
- Wrap
- Preheat oven to 200º
- Cut breast into half so it is 2cm thick (use a rolling pin to bash thinner if required).
- Line baking tray with baking paper & place chicken on paper along with sliced nectarine
- Rub glaze mix all over.
- Drizzle stock around & over chicken.
- Bake for about 25 minutes & grill to brown for last 2 minutes (if necessary). Rest for 5 minutes before slicing.
- Put in a wrap with salad items like lettuce, tomatoes, peppers, & red cabbage.
