Ingredients serve 6 .

6 skinless chicken breasts fillets

3 garlic cloves , crushed

4 tablespoon orange marmalade

Zest and juice of 1 orange

20gr unsalted butter

300ml chicken stock

Watercress, orange slices , olives, thinly sliced red onions and low fat feta to serve

Method

1. Preheat the oven to 180/c
2. Season chicken breasts with salt and pepper . Place garlic , marmalade orange zest and butter in a band beat with a fork to combine .
3. Place chicken in a roasting pan spread orange mixture over the chicken and cover pan with foil . Place in oven and bake for 10 minutes, then remove foil and bake for a further 15minutesor until the chicken is cooked through.
4. Remove from the chicken and set the chicken aside . Add Juice and stock to roasting pan and stir over low heat until well reduced and sticky , then pour over chicken . Serve with the salad of watercress , fresh orange slices , olives , red onion and low feta cheese.

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