Ingredients for 4
- 4 skinless chicken breasts
- 1 clove garlic, chopped finely
- Grated rind and juice of 1/2 orange
- 0.5 orange, thinly sliced and halved
- 120 g Philadelphia Lightest
- 2 tbsp chopped tarragon leaves
- black pepper to taste
- 120 g bag mixed salad leaves
- 0.25 cucumber, diced
Instructions
- Preheat the oven to Gas 5, 190 °C. Make 2-3 cuts in the surface of each chicken breast, rub with garlic and place into an ovenproof dish. Pour the orange juice over the chicken and cook in the preheated oven for 10 minutes.
- Mix the orange rind with the Philly and tarragon, season with black pepper, spread over the surface of the chicken and top with orange slices.
- Return to the oven for a further 15-20 minutes, until the chicken is cooked through (juices should run clear when tested with a knife). Serve with a mixture of salad leaves and cucumber.
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