Lucy Young's Treacle glazed chicken

Lucy Young has been working with Mary Berry for 22 years and worked together at the famous Aga Workshops.  Lucy is in her own right a great cook and this recipe is from Lucy's book Secrets from a Country Kitchen published by Ebury Press.

This recipe Serves 4, although tonight I halved the quantities to Serve 2.

(Preparation time 5 minutes, cooking time 20 minutes - not suitable for freezing)

4 chicken breasts, boneless and skinless
salt and pepper

Sauce
2 tablespoons black treacle
2 tablespoons tomato ketchup
1 tablespoon redcurrant jelly
3 tablespoons orange juice

Preheat the oven to 180°c/350°f/Gas mark 4

Arrange the chicken breasts snugly in a small roasting tin and season with salt and pepper.  Mix together the sauce ingredients in a small bowl, season with salt and pepper and pour over the chicken breasts.  Bake in the oven for about 20 minutes until the chicken is cooked.  Serve hot.

To cook in the Aga - slide the roasting tin on to the second set of runners in the roasting oven for about 15-20 minutes until the chicken breasts are just tender.

Tip - you do not need to use freshly squeezed orange juice - use the type that you have for breakfast.  When a skinless chicken breast is cooked, it lacks the brown crispy top you get with a skin on breast.  Here, however the glaze makes the breasts look very attractive, with a lovely brown shine.

I served our breasts with new potatoes, carrots and spring greens.