Citrus Chicken With Wilted Spinach - cooking recipe

Ingredients

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

Preparation

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.
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.
Add asparagus and reserved marinade to pan. Cook for 2 mins, or until asparagus is just tender and sauce thickens.
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.