Name: Orange-Rosemary Glazed Chicken Breasts
Ingredients: 4 Pilgrim's chicken breast halves, bone-in and skin-on; 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; ⅛ tsp crushed red pepper flakes; ½ tsp salt; ¼ tsp black pepper

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Yields1 Serving

4 Pilgrim's chicken breast halves, bone-in and skin-on

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

⅛ tsp crushed red pepper flakes

½ tsp salt

¼ tsp black pepper

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.

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