Recipe: Orange-Rosemary Glazed Chicken Breasts (using orange marmalade)

ORANGE-ROSEMARY GLAZED CHICKEN BREASTS

"For added flavor, whole sprigs of fresh rosemary are placed in the pan under the chicken breasts before placing in a hot oven to roast. Serve the chicken breasts over brown or white rice and with a green salad or vegetable for a complete meal."



FOR THE ORANGE-ROSEMARY GLAZE:
1/2 cup orange marmalade
1/2 cup orange juice
2 tbsp red wine vinegar
2 tbsp chicken stock
2 cloves garlic, minced
1 tbsp minced fresh rosemary leaves
1/8 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp ground black pepper

FOR THE CHICKEN:
4 chicken breast halves, bone-in and skin-on
1 tbsp olive oil
1 tbsp minced rosemary leaves
1 tbsp minced Italian flat parsley
1 tsp grated orange zest
1 tsp salt
1/2 tsp ground black pepper
4 fresh rosemary branches

Preheat oven to 425 degrees F.

TO PREPARE THE GLAZE:
In small saucepan, combine 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. Remove pan from heat. Pour 1/4 cup of the glaze into a small bowl and reserve for basting the chicken. Pour remaining glaze into pitcher or serving bowl for passing at the table.

TO PREPARE THE CHICKEN:
Heat olive oil in large oven-proof skillet over medium-high heat.

In small bowl, combine rosemary leaves, parsley, orange zest, salt and pepper; rub all over chicken breasts. Place chicken, skin-side down, in skillet and brown, about 4 minutes. Remove chicken from skillet.

Place rosemary branches in pan and place chicken breasts, skin-side up, on top of the rosemary branches.

Place in hot oven and roast 15-20 minutes, brushing chicken breasts with 1/4 cup of glaze reserved for basting several times during the last 10 minutes of cooking.

Serve chicken with the glaze reserved for serving.

Makes 4 servings
Source: National Chicken Council