We love this fairly classic recipe, it is simple and tasty, and can be served at any time of the year, including summer barbecues.
Serves: 2
Preparation Time: 10 minutes
Cook Time: 20 minutes (in the oven), 15 minutes pan frying
INGREDIENTS:
2 boneless skinless chicken breasts, approx 6 oz each
1 tbsp olive oil
2 cloves garlic, finely chopped
8 oz fresh orange juice
Grated rind of 1 large orange
1 tsp honey
1 tsp tomato puree
1 tsp fresh rosemary, finely chopped
METHOD:
Heat oven to 340°F/170°C/Gas Mark 4.
Make sure the chicken breasts are no more than about ¾ inch thick. If you need to, gently ‘bash’ them with a rolling pin to get required thickness.
In a saucepan, gently soften the garlic in olive oil. On a low heat to start with, add the orange juice, zest, honey, rosemary and tomato puree, stirring to combine. Heat through for a few moments, then turn off the heat.
Place the chicken breasts in a shallow baking tray and pour over the sauce. Bake for 15 minutes and test the center of the chicken. If cooked, remove from the baking tray. If still slightly pink, cook for a further 5 minutes until ready. The sauce will have reduced and thickened.
Remove the chicken and place onto a warm plate, and pour over the remaining sauce. Serve with braised leeks and fennel for a light aniseed taste, sweet corn or your own choice of vegetables or salad.
Alternatively, finely shred a little red chili and sprinkle over the top.