Chicken Breasts in Orange Sauce

Preparation time: 15 minutes
Cooking time: 30 minutes
Makes: 4 servings

Ingredients:

• 4 large navel oranges
• 4 medium bone-in chicken breast halves (2-1/2 pounds), skin removed
• 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper
• 1/4 tsp dried thyme leaves
• 1 tbsp olive oil
• 1-1/3 tbsps Fibresure
• 1/2 cup chicken broth
• 1/4 cup orange marmalade
• 1 tsp cornstarch

Directions:

From 1 orange, with vegetable peeler, remove four 8cm-long strips of peel. Cut peel lengthwise into very thin slivers. Squeeze enough juice from the peeled orange and 1 other orange to equal 2/3 cup. Cut peel and white pith from remaining 2 oranges. Cut each orange in half from stem to blossom end, then cut each half crosswise into 1/4-inch-thick slices; set aside. Rub chicken breasts with salt, pepper, and thyme. In non-stick 30cm frying pan, heat oil over medium-high heat until very hot. Add chicken breasts and cook until golden brown, about 3 minutes per side. Add orange-peel strips, orange juice, Fibresure, and broth; heat to boiling. Reduce heat to low; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes. Transfer chicken to warm platter; keep warm.

In cup, mix orange marmalade and cornstarch until blended. Add marmalade mixture to frying pan; heat to boiling. Cook, stirring constantly, until sauce thickens slightly, 1 minute. Stir in orange slices; heat through. Spoon sauce over chicken on platter.

Per serving:

About 305 calories (18 percent calories from fat), 35g protein, 29g carbohydrate, 6g total fat (1g saturated), 82mg cholesterol, 460mg sodium, 7g fibre.