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.
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.
Chicken: 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 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