Orange-Rosemary Glazed Chicken Breasts

Ingredients

Glaze

• 1/2 cup orange marmalade
• 1/2 cup orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons chicken stock
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary leaves, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Chicken

• 4 chicken breast halves, bone in and skin on
• 1 tablespoon olive oil
• 1 tablespoon rosemary leaves, minced
• 1 tablespoon Italian flat parsley, minced
• 1 teaspoon grated orange zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 fresh rosemary branches

Instructions

1. Heat oven to 425 degrees F.

Glaze

1. Combine in small saucepan the marmalade, orange juice, vinegar, stock, garlic, rosemary, crushed red pepper flakes, salt and pepper. Bring to a boil over high heat; reduce heat and simmer for 5 minutes.
2. Remove pan from heat.
3. Pour 1/4 cup of the sauce into a small bowl and reserve.
4. Pour remaining sauce into pitcher or serving bowl for passing at the table.
5. Heat olive oil in large oven-proof skillet over medium-high heat.

Chicken

1. In a small bowl, combine rosemary leaves, parsley, orange zest, salt and pepper; rub all over chicken breasts.
2. Place chicken, skin side down, in a skillet and brown, about 4 minutes.
3. Remove chicken from skillet.
4. Place rosemary branches in a pan and place chicken breasts, skin-side up, on top of the rosemary branches.
5. Place in hot oven and roast for 15 to 20 minutes, brushing chicken breasts with 1/4 cup of glaze several times during the last 10 minutes of cooking.

Nutrition

Per serving: 410 calories; 14g fat; 3.5g saturated fat; 31g carbohydrate; 1g fiber; 24g sugars; 40g protein

Attribution

Recipe and photo used with permission from: National Chicken Council