Orange, Soy-marinated Chicken
from Best Ever Three and Four Ingredient Cookbook
4 skinless, chicken breast fillets (we don't eat much so I only used two)
1 large orange
2 Tbsp dark soy sauce
14 oz medium asparagus spears
Slash each chicken portion diagonly and place them in a single layer in a shallow, ovenproof dish. Halve the orange, squeeze the juice from one half (I like my Braun electric juicer) and mix it with the soy sauce (I ended up doubling the marinade). Pour this over the chicken. Cut th eremaining orange into wedges and place these on the chicken. Cover and leave to marinate for several hours. (I would have done this the night before - but forgot - so mine marinated for about 2 hours)
Preheat the oven to 350 degrees. Turn the chicken over and bake, uncovered for 20 minutes. Turn the chicken over again and bake for a further 15 minutes, or until cooked through. (remember to check it)
Meanwhile, cut off any tough ends from teh asparagus and place in a frying pan. Pour in enough boiling water just to cover and cook gently for 3-4 minutes, until just tender. Drain and arrange on warmed plates, then top with the chicken an dorange wedges. Spoon over the cooking juices. Serve immediately.
We had this with freshly squeezed cara cara orange juice, Scarlett's garlic pasta, and the Tomato, Bean and Fried Basil salad.