Add a little regional character to your cooking. Make the most of Kerikeri's fabulous navel oranges - great for snacking or cooking.
- Cut each chicken breast into 4 long equal pieces and place in a plastic bag. Add orange juice and coat well. Cover and refrigerate for about 4 hours, turning occasionally.
- Remove chicken, pat dry and season. Reserve juice.
- Heat butter in a non-stick frying pan. Brown chicken quickly on all sides. Add shallot, garlic and capsicum. Cook for 1 minute. Pour in juice and poach for 5 minutes, until cooked.
- Place chicken on a warm serving dish. Whisk creme fraiche into pan juices, heat through and spoon over chicken.