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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