Citrus Chicken With Wilted Spinach

• 4 (5.5 oz) chicken breast fillets, trimmed
• 1/3 cup apricot jam
• 1 tsp ground fennel
• 2 cloves garlic, minced
• 1/2 cup orange juice
• 2 bunches asparagus, ends trimmed diagonally
• 1 bunch spinach, leaves trimmed
• 1 1/2 tbsp butter
• None None crusty bread, to serve

1. Place chicken in a shallow dish. Combine jam, fennel, garlic and orange juice. Season. Pour 1/2 over chicken. Reserve remainder. Cover with plastic wrap and chill for 15 mins to marinate.
2. Heat a large frying pan over medium heat. Remove chicken from marinade and cook for 3 mins per side, or until cooked through. Discard marinade. Set chicken aside, cover with foil and let rest for 5 mins. Slice thickly.
3. Add asparagus and reserved marinade to pan. Cook for 2 mins, or until asparagus is just tender and sauce thickens.
4. Combine spinach and butter over medium heat. Cook for 1-2 mins, or until spinach wilts. Transfer to serving plates. Top with asparagus, chicken and sauce. Serve immediately with crusty bread.

chicken breast, apricot jam, ground fennel, garlic, orange juice, bunches, spinach, butter, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/27651 (may not work)