|Chicken breasts||24 , skinned|
|Butter||6 Ounce, melted (175 Gram)|
|Canned mandarin oranges||30 Ounce (4 Cans, 7 1/2 Ounce / 212 Gram Each)|
|Chicken stock||2 Pint (1.2 Liter, Adjust Quantity As Needed)|
|Cornflour||3 Ounce (75 Gram)|
|Mild curry powder||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Green peppers||3 Large, cored, seeded and thinly sliced|
|Dried dates||1 Pound, halved and stoned (500 Gram)|
Brush the chicken breasts all over with melted butter and arrange in two roasting pans in one layer.
Pour over the rest of the butter.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 hour or until cooked through.
Meanwhile, drain the mandarin oranges, reserving 600 ml (1 pint) of the juice.
(If there isn't enough, add a little more stock.) Dissolve the cornflour in a little of the stock and put in a saucepan with the remaining stock and the reserved juice.
Stir in the curry powder, lemon juice, salt and pepper and bring to the boil.
Simmer, stirring, until thickened and clear.
Add the onion and green peppers and simmer for 5 minutes or until just tender.
Stir in the mandarin oranges and dates.
Pour the sauce over the chicken breasts and keep warm in the oven until serving time.