Steamed herby chicken
- 4 skinless chicken breast fillets
- 1 tbsp flat-leaf parsley, chopped
- 2 tbsp fresh tarragon, chopped
- 1 tbsp chives, chopped
- 2 oranges, juice of
- 1 orange, zest of
- Asda Extra Special Chantennay Carrots, to serve
- Green beans, to serve
- New potatoes, to serve
- 1 tbsp orange marmalade
- 2 tsp arrowroot (or cornflour)
Cut each chicken breast into 3 pieces. Put in a non-metallic dish with the herbs and orange juice and zest. Season with black pepper and turn so that all the meat is coated. Cover and refrigerate for at least 2 hours or overnight.
Heat a steamer until simmering. Remove the chicken, reserving the marinade, and put in the steamer for 25 to 30 minutes. Steam the veg at the same time.
Measure the marinade and top up with water if necessary to make 250ml. Heat in a small pan with the marmalade and simmer for 5 minutes. Mix the flour with a little cold water to make a paste, stir into the marinade mix and return to the boil until thickened. Pour over the chicken to serve. Note: if you don’t have a steamer, cook the chicken in an ovenproof dish with 6 tablespoons water at 190C/170C Fan/Gas 5 for 20 to 25 minutes, and simmer the veg for 10 minutes.