Rosemary and orange chicken

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts - skin removed
1 Orange - juice and finely grated rind
; reserved for the topping
2 tablespoons Olive oil
1 teaspoon Brown sugar
¼ teaspoon Schwartz Garlic Granules
1 teaspoon Schwartz Rosemary
½ teaspoon Schwartz Mint
Salt
Schwartz Coarse Ground Black Pepper
2 ounces Fresh breadcrumbs; (50g)
Salt
Schwartz Coarse Ground Black Pepper
½ teaspoon Soft brown sugar
Grated orange rind as above
2 tablespoons Olive oil

Directions

FOR THE MARINADE

FOR THE TOPPING

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 least 2-3 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.

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