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Chicken Breast With Orange And Tarragon

Preheat oven to 450degF In a bowl mix, butter and tarragon with orange zest, gently lift the skin off the chicken breast at one edge and stuff with about 3/4 of orange butter mixture. Season the chicken with salt, pepper, ground onion and garlic Place in a baking pan lined with foil paper and lightly spray both sides with Olive oil spray Bake for 20 minutes, turning after 10 minutes so that both s. . .

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Servings: 1

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 zest of orange

1 juice of orange

2 tbsp of butter, softened

1 chicken breast with skin on

1 bunch of tarragon

2 tbsp of olive oil

2 tbsp of honey

1 small onion sliced

1 tsp of ground onion

1 tsp of ground garlic

olive oil spray

salt

chili

beef bullion cube

Preparation

1Preheat oven to 450degF

2In a bowl mix, butter and tarragon with orange zest, gently lift the skin off the chicken breast at one edge and stuff with about 3/4 of orange butter mixture.

3Season the chicken with salt, pepper, ground onion and garlic

4Place in a baking pan lined with foil paper and lightly spray both sides with Olive oil spray Bake for 20 minutes, turning after 10 minutes so that both sides are browned.

5When chicken is cooked, drain pan juices into a frying pan over medium heat and sauté onions until golden, add orange juice and honey, and let boil till it reduces by a quarter, add remaining orange butter and steer until butter has melted.

6You can serve this with mashed potatoes/mashed butternut pumpkin like i did, with an extra side of fresh asparagus/ green beans.

7Place chicken breast on mashed potato/mashed butternut pumpkin, and drizzle with the orange sauce, YUM!

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