I found a recipe in a cookbook that looked good. I thought I had most of the ingredients to make it but when it came time to cook it, I discovered that I didn't. So ... I improvised. Here's the resulting recipe ...
1 orange, you'll need the juice and the zest
1/4 cup chicken stock, salt reduced
2 teaspoons apricot jam
4 chicken breasts, skinned and boned
2 tsp cornflour
How to make it:
Preheat oven to 190C/375F
In a small saucepan, over a medium heat, mix 2 teaspoons finely grated orange zest, 1/2 cup freshly squeezed orange juice, the chicken stock and the apricot jam. Stir until smooth (like in photo above) ... doesn't take more than a minute or two.
Over medium heat, heat olive oil in a large oven proof fry pan and add chicken. Lightly salt and pepper each breast. Brown chicken just a little bit ... a minute or two on each side.
Pour orange/apricot mixture on top and bake til chicken is cooked through ... about 20 minutes.
Mix 2 tsp cornflour with 2 teaspoons of water to make a smooth paste. Once the chicken comes out of the oven, remove to a plate and keep warm. Add cornflour paste to fry pan with remaining sauce. Stir for a couple of minutes until the sauce is nice and thick.
Serve chicken, drizzled with sauce, over quinoa and with a side of baby peas.
Sprinkle parsley and slivered almonds on top of chicken.