Lady Marmalade Chicken Recipes

LADY MARMALADE CHICKEN SALAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.
• Photograph by Lisa Shin

CRAZY ORANGE-MARMALADE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a glass or ceramic baking dish.
• Mix last 3 ingredients and pour over chicken.
• Marinate at least 2 hours in the refrigerator but no more than 24 hours.
• Bake until chicken is tender, approximately 1 1/2 hours.
• This recipe makes a delicious sauce for rice.

STICKY MARMALADE CHICKEN

Steps:

• Season chicken with salt and pepper. Fry in oil for 8-10 minutes until golden on both sides.
• Add stock, marmalade and thyme. Simmer for 5 minutes, remove chicken and boil mixture until reduced and syrupy and pour over chicken.
• Serve.

LADY MARMALADE CHICKEN SALAD RECIPE - (4.5/5)

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.

ROASTED CHICKEN WITH MARMALADE

Steps:

• Place the rack in the middle of the oven. Preheat to 375°F Put parchment paper on a baking sheet.
• Roasted Chicken: In a bowl, mix marmalade, butter, parsley and dijon mustard. Add salt and pepper. Set aside.
• On a working plan, with a chief knife, cut the bone in the back of the chicken to open it flat. Delicately loosen the skin of the breasts and thighs without breaking it. Spread the mixture of marmalade between the meat and skin. Put the chicken on the baking sheet, breasts side up Add salt and pepper.
• Cook in oven 1h15 to 1h30 or until thermometer inserted in the thigh, without touching the bone, shows 82 C (180 F). Baste with the baking juice at mid-cooking. Set aside the chicken and baking juice for the sauce and keep warm.
• Orange Sauce: Meanwhile, in a small saucepan, melt butter. Sprinkle with flour and cook 1 minute while stirring. Add orange juice and chicken stock. Bring to boil while stirring with a whisk. Let simmer 2 to 3 minutes. Add baking juice of the chicken. Adjust seasoning.