Recipes

Rosemary & orange chicken

Serves 4

• 4 chicken breasts skin removed
• for the marinade; juice of 1 orange
• 2 tbs olive oil
• 1 tsp brown sugar
• ¼ tsp garlic granules
• 1 tsp rosemary
• ½ tsp mint
• salt
• coarse ground black pepper
• For the topping; 2oz (50g) fresh breadcrumbs
• Salt
• Coarse ground black pepper
• ½ tsp soft brown sugar
• grated rind of 1 orange
• 2 tbs olive oil

Preheat oven to 400f , 200c gas mark 6.

Place the chicken breasts on a board, cover with clingfilm and beat with a rolling pin to flatten.

Mix the orange juice, oil, sugar, garlic granules, ROSEMARY, and mint together season with salt and pepper. Put the chicken in an ovenproof dish, pour over the marinade and chill for at least2-3 hours. Mix the breadcrumbs, salt, pepper, brown sugar and half the orange rind together. Stir in the oil. Drain the marinade from the chicken, top with the breadcrumb mixture and bake for 30 minutes until chicken is tender and the topping is crispy. Decorate with the remaining orange rind to serve.