Oriental chicken fillet with orange chutney

Peel the garlic, halve it crosswise and cut into thin slices. Heat 1 teaspoon of oil in pan and bake for about 1 minute. 1 Clean the orange well and cut 1/4 of the skin thinly (without white). Peel into thin strips. To peel oranges thickly to flesh and cut out pieces with a knife. Cut the scallop and finely. Clean red pepper and cut into thin strips. In a bowl of shallot, scrape orange zest, orange wedges, red pepper, honey and fish sauce together. Cut the coriander above it (leave 4 leaves for garnishing). Chutney leave for about 1 hour.

Dry browned sesame seeds in approx. 2 minutes in dry frying pan with non-stick coating. Create on plate. Cut chicken fillets into 3 equal bars each time, sprinkle with salt and pepper. Heat residual oil in the same frying pan and fry chicken breasts for about 8 minutes. Add strips of garlic through chutney. Put two tablespoons of chutney on four plates. Lay chicken fillets on it. Garnish with sesame seeds and coriander leaves. Serve with Jasmine rice.