Gluten-free cornflake-crusted chicken with orange sauce

Preheat the oven to 200°C fan-assisted. Wash the meat and cut it into thin slices. Season them with salt and pepper. Chop the fresh herbs and divide into two portions. Squeeze the juice from the orange.

Mix one portion of the chopped herbs with the curd cheese and 8 tablespoons of orange juice. Season with salt and pepper, stir the sauce until smooth, then place it in the fridge.

Mix the remaining orange juice and herbs, then rub the meat with it. Leave it to marinate in the fridge for an hour, or start preparing the meat right away.