Ingredients:
3 tablespoons cider vinegar
3 tablespoons cider vinegar
2 tablespoons orange marmalade
1 tablespoon orange juice
1 teaspoon cornstarch
½ teaspoon chopped dried rosemary (I use mortar and pestle to crush as you could put an eye out cutting it)
¼ teaspoon dry mustard
1 tablespoon orange juice
1 teaspoon cornstarch
½ teaspoon chopped dried rosemary (I use mortar and pestle to crush as you could put an eye out cutting it)
¼ teaspoon dry mustard
1 pound chicken breasts, butterflied and cut lengthwise
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1. Preheat oven to 400°F. Coat a roasting pan/dish with cooking spray.
2. Whisk the first 6 ingredients in a medium bowl.
2. Whisk the first 6 ingredients in a medium bowl.
3. Butterfly breasts, cut them lengthwise, season chicken on both sides with salt and pepper and place, in the prepared pan. Sprinkle with the rosemary.
4. Bake the chicken for 10 minutes.
5. Turn the chicken pieces over and top with the marmalade mixture and continue baking until the chicken is no longer pink in the center, approx. 10 to 15 minutes more. Serve immediately, spooning the sauce over the chicken.
8 comments:
These look tasty and super easy. I love that and I love the marmalade, that's fantastic!!
I've never had chicken with orange marmalade - it sounds delicious! I do have some bitter orange marmalade in my fridge and I can't remember which dish I used it in but I know it was something really good.
This looks and sounbds delicious. Orange maramlande adds another depth of flavor; very clever!
Great looking meal. I love marmalade!
This looks delicious. I can see this being a delightful weeknight meal.
This sounds delish - I will have to try.
Looks so delicious...
This looks wonderful! Great idea to use marmalade, orange flavor is delicious with chicken.
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