citrus baked chickenrating:
Recipe by Garth Hokianga from the NZ Healthy Food Guide. He says "Just as nice cold for a next-day picnic. Be careful how you mix herbs for marinades –
use either oregano or coriander but never the two, as it will be too overpowering."
Time to make - 40 minutes
juice of 1 orange
zest of ½ orange
juice & zest of 1 lime (or lemon)
garlic cloves 2, minced
cayenne ½ teaspoon
cumin 2 teaspoons, ground
oregano 1 teaspoon dried or fresh
salt 1 teaspoon
jalapeno chilli 1, seeded and chopped
chicken breast halves 4, boneless skinless
chicken rashers 8 slices (or low fat bacon)
In a bowl combine the citrus juices and zests with the garlic, cayenne, cumin, oregano, salt and fresh chilli. Add the chicken breasts and toss to coat well using your hands. Now wrap each breast in chicken rashers (using 2 slices for each).
Place the chicken on a plate and spoon the excess citrus marinade over the breasts. Cover and set aside for 20 minutes, refrigerate.
Preheat your oven to 180ºC.Place the chicken breasts on an oven tray and bake for 15 minutes, or long enough to crisp and brown the rashers and for the chicken to be just cooked through – the juice should run clear with no colour. Rest for a few minutes, before slicing and serving with fussilli pasta and steamed broccolini. Super simple, super tasty.