1/2 cup of orange juice (120 ml)
2 tablespoons of grated ginger
1 1/2 tablespoons of rice vinegar or wine vinegar
1 1/2 tablespoons of orange zest
1 tablespoon of sesame oil
1/2 teaspoon of paprika
3 chicken breasts, skinless and boneless, cut in half lengthwise (800 g)
1 teaspoon of salt
a pinch of black pepper
3 tablespoons of butter
2 tablespoons of sesame
1/2 cup of orange juice (120 ml)
2 tablespoons of grated ginger
1 1/2 tablespoons of rice vinegar or wine vinegar
1 1/2 tablespoons of orange zest
1 tablespoon of sesame oil
1/2 teaspoon of paprika
3 chicken breasts, skinless and boneless, cut in half lengthwise (800 g)
1 teaspoon of salt
a pinch of black pepper
3 tablespoons of butter
2 tablespoons of sesame
In a medium bowl, mix well the orange juice, ginger, vinegar, zest, sesame oil, and paprika
Place in a 29 x 22 cm refrigerator dish and reserve
Preheat oven to 200°C (hot)
Place chicken in a medium bowl and sprinkle with salt and black pepper
In a large non-stick skillet, melt butter over high heat
Add chicken, cook for about 3 minutes or until golden brown, flip and cook the other side
Place chicken in refrigerator dish over reserved mixture and sprinkle with sesame
Cover with aluminum foil and bake in preheated oven
Bake for about 25 minutes or until cooked through
Remove foil and let chicken cool in refrigerator dish for 1 hour
Cover with plastic wrap and keep refrigerated for at least 12 hours or overnight
Remove from refrigerator 1 hour before serving
240 calories per serving
