You know it!
Here's one i did on the grill the other day for my girlfriend. She doesn't like steak and i was cooking myself up 2 rib eyes so i made her a chicken breast on the grill too.
This would work just as well in an oven(probably much easier).
Simple boneless skinless chicken breast (you can get big frozen bags at the store and pull them out as needed, but i always recomend buchering your own if you have time). Light kosher salting, red pepper flakes (depends on your taste, i sunk some on there even though she doesn't like spice) and garlic powder. Hit both sides.
Lay some fresh basil leaves on top of the breast (4-6) and then slice and orange into "thin" rounds. Place orange slice over the basil (took me like 2 slices per side) and do this to both sides. Should look like a sandwich (Orange/Basil/Chicken/Basil/Orange) Use tooth picks to hold the orange on the chicken and to keep the basil pinned down. If you were doing this in the oven you wouldn't need to do this tooth pick thing because you wouldn't need to turn over the chicken.
Then toss on the grill or in oven and cook till done. The Orange will help keep the chicken tender and from getting dried out. Don't worry if the orange or basil look discolored or burned you just toss them. If you like squeeze a lil fresh OJ from a piece of left over orange on the chicken before serving to give it extra orange flavor.
Would work the same with a lemon or lime too.
Goes great with some homemade fresh pesto and some locally grown wisconsin sweet corn. :lick: