Orange Tarragon Chicken with orange sauce

Directions

1. Chicken Directions:
2. Butterfly chicken breast three times.
3. Sprinkle salt on both sides of the chicken breast and marinates with orange juice and bruise tarragon for thirty minutes.
4. In a skillet add oil in medium heat and place chicken breast for 8 minutes or until brown. Cook the other side for 8 more minutes. Turn off the heat and let it rest for 5 minutes.
5. In a new skillet place leftover Orange juices marinate. Use high heat until the marinate reduces to half of original volume. Set aside.
6. Slice the chicken breast against the grain.
7. Rice Directions:
8. Cook rice in a rice cooker. Make sure to add less water than recommended so that you will get undercooked rice. When rice cooker indicates the rice is fully cook, fluff the rice with spatula.
9. Heat oil in a large skillet; add ham and cook over medium-high heat for a minute or two until the ham browns.
10. Stir in mustard green, soy sauce, five spices and black pepper; cook for about 5 more minutes until vegetable are fully cooked.
11. Stir in rice and mix thoroughly. Serve mustard green rice and place cut chicken breast on top. Add orange sauce over the chicken breast.