4 tablespoons chives, finely chopped
1 tablespoon ginger, fresh, grated
4 tablespoons sesame seeds
4 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon soy sauce, sweet
1 teaspoon balsamic vinegar, sweet
 Mix all ingredients in a bowl.
 Add the chicken breasts and mix.
 Leave the chicken in the marinade at least 30 minutes, turn occasionally.
 Drizzle with a good pinch of salt and brown the chicken breasts at medium heat. When the chicken is nice and golden, turn down the heat and cook for about 25 minutes. Turn occasionally.
0,5 pt. / 2 ½ dl chicken stock
2 tablespoons orange marmalade
2 teaspoons corn starch
1,3 lb. / 600 g vegetable mix
 Cut the peel of one orange into thin strips. Peel the orange and roughly chop the flesh. Cut the second orange into slices. Boil orange meat, peel, stock and orange marmalade. Stir the corn starch in a little water and stir into the sauce.
 Boil the vegetable mix in lightly salted water.
 Server the chicken breasts in thick slices with sauce, orange slices and vegetables.