With warmer weather coming up I love something that's fruiety and fresh! This Orange Chicken Bake is super quick and easy to make and that touch of orange flavour keeps it light and fresh when served with a side of salad. Its also super for freezing for a quick go to on a busy summer evening.
Ingredients: Serves 4-6
- 4 x Chicken Breasts
- 1/4 x Cup Of Butter
- 5-6 x Oranges (for below)
- 1 x Cup Of Orange Juice
- 1 x Teaspoons Of Orange Rind
- 150ml Of Cream
- ½ Cup Of Chicken Stock
- 2 x Teaspoon Of Worcester Sauce
- 1 ½ x Cups Of Flour
- Salt & Pepper
- Shredded Cheese
- Large Baking Dish
Method:
1. Preheat oven 220c.
2. Cut your chicken breasts in half so they become 2 thinner breasts (8 in total).
3. In A bowl mix flour with some salt and pepper. Coat each raw chicken breast in this flour mix.
4. In a pan on medium heat melt your butter. Once melted, brown your chicken on both sides then place side by side in a large baking dish. Keep the cooking juices in your pan.
5. Add to the pan the chicken stock, orange juice, orange rind, Worcester sauce, and heat stirring continuously until boiled. Reduce heat and pour in your cream mixing in well. Take off heat.
6. Pour the liquid over the chicken lifting each slightly to ensure it goes under. Sprinkle a little cheese on top if you wish. Cover with foil and place in the oven for 30 minutes.
7. After 30 minutes remove foil and bake for a further 5-10 minutes until tops are golden in colour.
Serve with a side of vegetables or salad.
Tip: To freeze this dish cook first, place in a sealed container topping with extra orange sauce from the dish. That way when you defrost and heat the liquid helps to reheat without drying out too much.