Breast Of Chicken Citron Recipes

"NO WORK" CITRUS AND HERB BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, whisk together honey, mustard, and orange juice.
• Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
• Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
• Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!

ROASTED CITRUS CHICKEN

Steps:

• Preheat the oven to 350°F. Grease a large cast iron skillet or shallow roasting pan with olive oil, set aside.
• Rinse chicken and wash cavity. Trim away excess skin. Use paper towels to pat chicken dry. Place chicken breast side up in a prepared roasting pan.
• Coat chicken skin and the inside of the bird with olive oil. Cover with spices inside and out. Squeeze the juice from 1/2 of the lemon and 1/2 of the orange over the breasts of the chicken. Place citrus rinds in the pan with chicken.
• Insert the remaining lemon slices, orange slices, parsley and rosemary into the cavity of the chicken.
• Roast uncovered for about 1 hour and 20 minutes, until chicken is cooked through.
• Use a meat thermometer inserted deep into the breast, but making sure not to touch bone, and cook chicken until it reaches 165°F. You can estimate about 20 minutes of baking time per pound of chicken.
• Remove chicken and oven and let rest for 5 minutes, then slice and serve as desired.

CITRUS-MARINATED CHICKEN

Steps:

• Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

CITRUS CHICKEN

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
• Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
• With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
• Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.

BREAST OF CHICKEN CITRON

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, salt, and pepper in a small bowl.
• Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer.
• Dot chicken with butter and place in oven for 25 minutes.
• Then reduce the temperature to 325 degrees.
• Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered.
• Remove casserole from the oven and pour half-and-half around the chicken.
• Let casserole cool slightly.
• On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
• Broil until lightly browned.
• Arrange chicken on a serving platter.
• Stir sauce and pour over chicken.
• Garnish with broiled lemon slices.