4 - 5 servings
The orange slices used to garnish this dish are more than decorative. Squeeze some of their juice onto the chicken at serving time and you'll really enhance the flavor in the sauce.
- 1 1/4 to 1 1/2 pound (5-6 oz each) skinless
boneless chicken breasts
- 1/4 cup frozen orange juice concentrate,
- 1 Tablespoon lemon juice
- 3 Tablespoons honey, DIVIDED
- 1/2 teaspoon finely grated orange peel
- 1/2 teaspoon ginger
- 2 Tablespoons orange marmalade
- orange, slices for garnish
Preheat oven to 375°.
Place chicken breast filets in square baking dish; combine orange juice concentrate, lemon juice, 2 Tbs honey, orange peel, and ginger; pour over chicken ... turning to coat all sides. Let marinate for 10 minutes.
Bake chicken uncovered for 8 minutes, baste with pan juices.
Bake an additional 8 minutes, baste again with pan juices.
Glaze chicken with a mixture of marmalade and remaining 1 Tbs honey; now bake for the 3rd time for 8-10 minutes or until done.
Transfer chicken to serving plate. Pour pan juices into small pan; at medium high heat reduce juices until thickened and pour over chicken, garnish with orange slices.
** Note: I try not to waste food so I use Langers Frozen Orange Juice (if you can find it anymore) because it comes in a screw-top plastic container. Use 1/4 cup for this recipe then put the container back into the freezer for next time ... no waste.
Nutrition Facts (6 PP) [4 4oz breasts is 5 PP]
Amount Per Serving:
Calories 259 - Calories from Fat 15
Percent Total Calories From: Fat 3%, Protein 67%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 1.8g, Saturated Fat .4g, Cholesterol 82mg, Sodium 99mg, Total Carbohydrate 27g, Dietary Fiber 0g, Protein 33g, Vitamin A 105 units, Vitamin C 28 units, Calcium 26 units, Iron 1 units