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Chicken Breast Roast Peach & Cannellini Bean Salad

Baked Chicken Breast – with Roast Peach & Cannellini Bean Salad

By Ray Capaldi

4 serves

4 serves

20 mins

20 mins

35 mins

35 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird Chicken Breast Fillet


Peach Liqueur Marinade

  • 80g brown sugar
  • 80mL cherry vinegar
  • 50mL peach liqueur
  • 100mL Chinese molasses
  • 60g ketchup

Wooden skewers

  • 300g The Bare Bird Chicken Breast Fillets, diced
  • 4 peaches, quartered

Cannellini Bean Salad

  • 400g tin cannellini beans
  • 5 tbsp lemon olive oil
  • 1 bunch parsley
  • Salt & pepper, to taste
  • Fresh chilli (optional)
  • 200g sour cream
  • 25g mild curry powder
  • Juice ½ lemon
  • Fresh herbs of choice, to garnish


  1. Preheat oven to 170°C.
  2. To make the peach liqueur marinade, boil sugar and vinegar until syrupy.
  3. Add peach liqueur, molasses and ketchup. Allow to cool.
  4. Place peach at the end of the skewer, then thread chicken and peach alternately, completing the skewer with peach.
  5. Place the skewers into the peach liqueur marinade and brush to coat.
  6. Place in the pre-heated oven for 20 mins to caramelise.
  7. Baste skewers with leftover mix halfway through cooking.
  8. To make the cannellini bean salad, mix cannellini beans with lemon olive oil, parsley, and season with salt, pepper and fresh chilli to your taste.
  9. Combine and let it sit at room temperature for 15 mins.
  10. Mix sour cream, curry powder, salt, pepper and lemon juice together, and layer over beans.
  11. Place skewers and cannellini beans onto a plate.
  12. Garnish with fresh herbs to serve.

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