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Recipe Ingredient
- 6 chicken fillets
- seasoned flour
- 2 eggs (lightly beaten)
- fresh breadcrumbs
- 1/2 tsp orange zest
- 1 tbsp butter
- 2 tbsp olive oil
- Sauce:
- 1/2 cup sugar
- 2 tbsp white vinegar
- 1/2 tsp orange zest
- 3 oranges (squeeze for 1 cup juice)
- 300ml chicken stock (made with 2 chicken cubes seasoning)
- 1 tsp soy sauce
- salt to taste
- 1/4 tsp pepper
- 2 tbsp cornflour mixed to a thin paste with water
- 1/2 cup pineapple pieces
- 1 or 2 oranges (segmented and membranes removed)
Instructions
- Wash and pat dry chicken fillets. Flatten with mallet to even thickness. Coat fillets with flour and dip into beaten eggs, then combine zest and breadcrumbs. Chill.
- When ready, heat butter and olive oil in a large frying pan over medium high heat. Cook chicken fillets until golden in colour and cooked through.
- To make sauce, place sugar and vinegar into saucepan. Stir over gentle heat until sugar caramelises slightly. Remove from heat.
- Combine next six ingredients. Add to syrup,stirring well. Return syrup to the heat, simmering for five minutes. Add pineapple and orange segments. Heat through gently. Stir occasionally.
- Serve sauce with fillets and vegetables or salad of choice.
