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.
2. Glaze: 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.
3. Remove pan from heat.
4. Pour 1/4 cup of the sauce into a small bowl and reserve.
5. Pour remaining sauce into pitcher or serving bowl for passing at the table.
6. Heat olive oil in large oven-proof skillet over medium-high heat.
7. Chicken: In small bowl, combine rosemary leaves, parsley, orange zest, salt and pepper; rub all over chicken breasts.
8. Place chicken, skin-side down, in skillet and brown, about 4 minutes.
9. Remove chicken from skillet.
10. Place rosemary branches in pan and place chicken breasts, skin-side up, on top of the rosemary branches.
11. Place in hot oven and roast 15 – 20 minutes, brushing chicken breasts with 1/4 cup of glaze several times during the last 10 minutes of cooking.

Nutritional Information, Per Serving: 410 calories; 14 g fat; 3.5 g saturated fat; 31 g carbohydrate; 1 g fiber; 24 g sugars; 40 g protein

Recipe and photo credit (used with permission): National Chicken Council