Recipe - Rosemary And Olive Bread

4 Chicken breasts skin
removed

FOR THE MARINADE
1 Orange juice and finely
grated rind
; reserved for the topping
2 tablespoon Olive oil
1 teaspoon Brown sugar
One fourth teaspoon Schwartz Garlic Granules
1 teaspoon Schwartz Rosemary
One half teaspoon Schwartz Mint
Salt
Schwartz Coarse Ground Black
Pepper

FOR THE TOPPING
2 ounce Fresh breadcrumbs; (50g)
Salt
Schwartz Coarse Ground Black
Pepper
One half teaspoon Soft brown sugar
Grated orange rind as above
2 tablespoon Olive oil

Preheat oven to 400F, 200C, Gas Mark 6. Place the chicken breasts on a
board, cover with clingfilm and beat with a rolling pin to flatten.

Mix the orange juice, oil, sugar, Garlic Granules, Rosemary and Mint
together. Season with salt and Pepper. Put the chicken in an ovenproof
dish, pour over the marinade and chill for at least 23 hours.

Mix the breadcrumbs, salt, Pepper, brown sugar and half the orange rind
together. Stir in the oil. Drain the marinade from the chicken, top with
the breadcrumb mixture and bake for 30 minutes until chicken is tender and
the topping is crispy. Decorate with the remaining orange rind to serve.

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Converted by MM_Buster v2.0l.