Image for Orange-Rosemary Glazed Chicken Breasts

Yields1 Serving

1 tbsp olive oil
1 tbsp rosemary leaves, minced
1 tbsp Italian flat parsley, minced
1 tsp grated orange zest
1 tsp salt
½ tsp black pepper
4 fresh rosemary branches
Glaze
½ cup orange marmalade
½ cup orange juice
2 tbsp red wine vinegar
2 tbsp chicken stock
2 cloves garlic, minced
1 tbsp fresh rosemary leaves, minced
tsp crushed red pepper flakes
½ tsp salt
¼ tsp black pepper

1

Preheat oven to 425 F.

Prepare glaze by combining 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. Remove pan from heat. Pour 1/4 cup of the sauce into a small bowl and reserve. Pour remaining sauce into pitcher or serving bowl for passing at the table.

2

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 ¼ cup of glaze several times during the last 10 minutes of cooking.

Courtesy of National Chicken Council

Ingredients

 1 tbsp olive oil
 1 tbsp rosemary leaves, minced
 1 tbsp Italian flat parsley, minced
 1 tsp grated orange zest
 1 tsp salt
 ½ tsp black pepper
 4 fresh rosemary branches
Glaze
 ½ cup orange marmalade
 ½ cup orange juice
 2 tbsp red wine vinegar
 2 tbsp chicken stock
 2 cloves garlic, minced
 1 tbsp fresh rosemary leaves, minced
  tsp crushed red pepper flakes
 ½ tsp salt
 ¼ tsp black pepper

Directions

1

Preheat oven to 425 F.

Prepare glaze by combining 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. Remove pan from heat. Pour 1/4 cup of the sauce into a small bowl and reserve. Pour remaining sauce into pitcher or serving bowl for passing at the table.

2

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 ¼ cup of glaze several times during the last 10 minutes of cooking.

Courtesy of National Chicken Council

Orange-Rosemary Glazed Chicken Breasts
Nutrition Facts

Serving Size 4 oz


Amount Per Serving
Calories 410
% Daily Value *
Total Fat 14g22%
Saturated Fat 3.5g18%
Total Carbohydrate 31g11%
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.