Description
Fillet turns out very soft, tender, just melts in your mouth. His touch makes orange peel - there is some bitterness, but this bitterness in moderation. And most importantly, cooked very quickly. Recipe taken from the magazine "School of Gastronome".
Ingredients
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Chicken fillet
3 piece
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Orange
2 piece
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Jam
4 Tbsp
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Garlic
3 tooth
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Broth
200 ml
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Salt
-
Black pepper
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Butter
50 g
Cooking
From one orange to remove the zest in wide strips (socking away the rest for juice). Then thinly slice it into strips.
Grind the garlic. And from oranges to squeeze the juice (from 2 PCs).
Fillet salt and pepper. Give him a little lie, even impregnated with salt and pepper.
Prepare orange oil. For this mix the zest with butter, jam and garlic. At this point, try oil. Maybe for your taste you need to add more garlic.
Lay fillets in a baking dish (in the form of grease and can be covered with foil). On top of the breast to put orange oil.
Cover with foil and put for 15 minutes in oven preheated to 180 degrees.
After the foil to remove and bake for another 15 minutes. Fillet ready to put on a dish, cover and put in a warm place.
Now prepare the sauce. To do this in a saucepan, mix the broth, orange juice. And pour the liquid, which is formed after baking of our filesec. And to put it simply, you pour orange oil that we smeared Breasts before baking. Bring the sauce to a boil and on low heat keep it for 10 more minutes.
Before serving, the fillets cut into pieces, pour over sauce and serve. Don't spare the sauce, it comes out quite. The remaining sauce can be poured from a gravy boat and serve separately.
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