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Baked Scandinavian chicken breast with rosemary and juniper berries

This is a quick and easy recipe, using low-fat chicken breast and half-fat creme fraiche. The mixed rosemary and juniper berries give it an unusual and delicious flavour that's great either for a simple supper or for entertaining.

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Why should your recipe win?
This recipe was passed to me by a Scandinavian friend when I was stuck for a last-minute dinner party menu. It was a huge success. I cook it regularly for family and dress it up sometimes for guests, who always comment on its great taste. It's different, dead easy and very healthy, which I think is just what your customers want from their recipe cards.

  • Total time: 10 minutes prep + 35 minutes cooking

Serves: 4


  • 4 free-range chicken breasts
    2 tablespoons of finely chopped fresh rosemary
    16 juniper berries, ground
    200ml hot vegetable or chicken stock
    200ml half-fat creme fraiche
    1 teaspoon cornflour
    1 tablespoon olive oil
    salt and pepper


  1. Place scored chicken breasts in a roasting tin and sprinkle with the mixed rosemary and juniper berries. Season lightly, drizzle over the olive oil and bake for 20 mins at 160c. Mix the cornflour into the creme fraiche and add the hot stock. Pour over the chicken breasts and return to the oven for a further 15 minutes. Serve with Waitrose brown basmati and wild rice and a mixed salad.

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4 stars