Chicken Breast with Grand Marnier Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Chicken breasts:

• 4 boneless, skinless chicken breasts (about 800 g)
• 1 red onion, finely chopped
• 1/2 red pepper, finely chopped
• 50 g (1/4 cup) Grand Marnier
• Juice from one to two oranges, freshly squeezed (about 110 g)
• 15 ml (1 tbsp) orange zest
• 15 ml (1 tbsp) Dijon mustard
• 30 ml (2 tbsp) fresh basil, chopped
• 15 ml (1 tbsp) fresh mint, chopped
• 2.5 ml (1/2 tsp) salt
• Pepper, to taste

Accompanying sauce:

• The cooking broth from the chicken
• 22.5 ml (1 1/2 tbsp) tapioca starch, diluted in the same amount of water

PREPARATION

Chicken breasts:

1. Preheat the oven to 300 °F (150 °C) .
2. Place chicken in an ovenproof dish.
3. In a bowl, combine all ingredients; pour over chicken breasts.
4. Cover and bake on the centre rack for about 2 hours.

Accompanying sauce:

1. Strain the broth from the chicken over a small saucepan.
2. Bring to a boil and add the tapioca starch mixture, stirring constantly with a whisk until thickened.
3. Drizzle the chicken breasts with the Grand Marnier orange sauce.