Instructions: Sprinkle the base of the large roasting tin with some seasoning and arrange the chicken breasts on top.

Combine the marmalade chopped basil crushed garlic orange rind and butter in a bowl with some additional seasoning. Mix well and spread the mixture over the chicken.

Slide on to the top set of runners in the roasting oven and roast for about 15 minutes basting once or twice with the pan juices.

Test to make sure the chicken is cooked then remove from the roasting tin to a warmed serving dish.

Cover and keep warm while making the sauce.

Skim any fat from the pan juices by tilting the pan so the liquid flows to a miner. Use a tablespoon to take off the surface fat.

Mix the fresh orange juice with the cornflour.

Pour the stock and orange juice mixture into the roasting tin combine together with the juices in the pan and blend well. Put on to the floor of the roasting oven for a few minutes to boil then remove and whisk corners.

Simmer and taste and check seasoning adding perhaps a dash of sugar if needed.

Sprinkle in the reserved basil leaves torn into shreds at the very last minute so that they stay bright green.

Pour the sauce over the chicken breasts and serve immediately.

The amount of sauce is generous so you might like to serve some separately.

An unusual but delightful flavour combination. If you have no chicken stock to hand use a cube.

Serves 12

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