Chicken Breast cooked with Pineapple and Orange Sauce
	Ingredients: 4 skinless and boneless chicken breasts 450ml orange juice, plus 2 tbsp 3 tbsp polenta (cornmeal) or 2 tbsp plain flour 2 tbsp vegetable oil 1 medium onion, finely chopped ½ ripe medium pineapple, cut into small pieces, or 250g canned pineapple in natural juice 25g raisins ½ tsp dried thyme salt and freshly ground black pepper 1 tsp cornflour mixed with 1 tbsp water freshly chopped parsley or spring onions to garnish rice and salad, to serve
	Directions: 1. Wipe the chicken breasts with damp kitchen towel, dip in a small quantity of orange juice and then into generously seasoned polenta or flour to coat. Heat the oil in a large pan and brown the chicken pieces well on both sides for 5 minutes in total. Remove from pan. 2. Add the onion to the pan and sauté for 2-3 minutes until softened. Add the pineapple, raisins and thyme, then pour in the remaining orange juice. Return the chicken to the pan, cover and simmer for 20 minutes until tender. Season to taste. 3. If you want, stir the cornflour into the sauce and simmer for a further minute until slightly thickened. Garnish with chopped parsley or spring onion. Serve on a bed of rice with salad.
	Prep Time: 15 Cook Time: 30 Serves: 4 Calories: 352 Carbs: Fat: 12 Protein:
	Source: Tesco
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