- 2 skinless, deboned chicken breasts
- 1 tsp garlic paste
- 1 small shallot, finely minced
- Salt and pepper to taste
- 1/2 tsp dried tarragon
- 1/4 cup chicken stock
- 1 tsp Dijon mustard
- 1/4 cup orange juice
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Zest of 1 orange
PreparationPreheat oven to 180°C
Combine all ingredients except chicken in a bowl
Add chicken and marinate for half an hour, overnight is even better
Remove chicken from marinade and keep marinade aside for later. Bake chicken for 30 minutes, then turn chicken over and pour remaining marinade over chicken.
Raise the oven temp to 190°C and cook for 10 minutes or more until the chicken gets a light golden brown colour.
Serve on a bed of rocket, cucumber, red onion and tomato.