ROASTED CHICKEN WITH CHEESE AND CHIVES AND ORANGE AND CARAMEL SAUCE

ROASTED CHICKEN WITH CHEESE AND CHIVES AND ORANGE AND CARAMEL SAUCE

This recipe is from a card that came with some fresh "living" herbs I get in Morrisons supermarket.

Serves 4

4 chicken portions or large chicken breasts, with skin

120g (4oz) low fat soft cheese

1 pot fresh chives, washed and snipped

grated rind of 1 large orange

10ml (2tsp) ground coriander

salt and pepper

Orange Caramel Sauce:

45g (3tbsp) granulated sugar

15ml (1tbsp) water

15ml (1tbsp) white wine or garlic vinegar

juice of 1 large orange

190ml (1/3 pt) chicken stock

2 tsp cornflour, blended with a small amount of cold water until smooth

Cream the soft cheese, chives, orange rind, coriander and seasoning until smooth.  Carefully loosen the skin from the chicken and fill the pockets with the cheese and chive mixture.  Gently press the skin back into place.  Cook the chicken in the oven 200ºC/400ºF/Gas 6 for 35-40 minutes, basting with the juices half way through the cooking time.

Sauce: Put the sugar into a pan and stir over a medium heat until the sugar had dissolved and becomes caramel in colour.  take the pan off the heat at once and slowly add the water and vinegar. Replace the pan on the heat, stirring to dissolve the caramel.  Then, add the orange juice and stock.  Cover and bring to the boil.  Stir in the blended cornflour and cook until the sauce has thickened slightly.  Season to taste.

Serve the chicken and sauce with basmati rice and lightly cooked, sliced courgettes.