Orange Maple Balsamic Chicken To Die For Recipes

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ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE



Rosemary Chicken with Orange-Maple Glaze image

Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 9

1 cup orange juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
  • In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
  • Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g

ORANGE BALSAMIC GLAZED CHICKEN



Orange Balsamic Glazed Chicken image

Yield serves 4

Number Of Ingredients 10

2 tablespoons EVOO (extra-virgin olive oil)
2 pounds boneless skinless chicken, thighs or breasts or a combination of light and dark meat
Salt and coarse black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs of fresh rosemary, leaves removed and chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, white and green parts, finely chopped
4 cups baby arugula

Steps:

  • In a large skillet, heat the EVOO over medium-high to high heat.
  • Season the chicken liberally with salt, pepper, and poultry seasoning. Add the chicken to the pan when the oil ripples and brown for 5 minutes. Turn the chicken and season with the rosemary. Cook for 5 minutes more.
  • Stir together the marmalade, vinegar, and stock and pour over the chicken. Let sauce thicken slightly, 2 to 3 minutes, until it reaches a thin glaze consistency. Add the scallions during the last minute of cooking time. Slice the chicken and serve the pieces topped with the arugula.

ORANGE-BALSAMIC GLAZED CHICKEN



Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Steps:

  • In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
  • Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
  • In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

ORANGE-BALSAMIC CHICKEN



Orange-Balsamic Chicken image

My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This appears to have come from an advertisement for a Weight Watchers Cookbook called "Quick Cooking for Busy People". I don't know if they used the same point system back then as they do now but this claims to be worth 4 points. Anyway, it's a quick and tasty way to make chicken!

Provided by loof751

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 tablespoon margarine
2/3 cup chicken broth (no salt added)
1 1/2 teaspoons cornstarch
1/2 cup orange marmalade (low-sugar or sugar-free)
1 1/2 tablespoons balsamic vinegar

Steps:

  • Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
  • Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
  • Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
  • Stir in vinegar. Reduce heat to medium.
  • Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.

ORANGE-MAPLE GLAZED CHICKEN



Orange-Maple Glazed Chicken image

Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1/3 cup orange juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon grated orange zest
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.

Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

GRILLED ORANGE BALSAMIC CHICKEN



Grilled Orange Balsamic Chicken image

Make and share this Grilled Orange Balsamic Chicken recipe from Food.com.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons balsamic vinegar
3 tablespoons orange juice concentrate
1 teaspoon grated orange rind
1/2 teaspoon tarragon
1 dash white pepper
4 boneless skinless chicken breast halves

Steps:

  • Combine first 5 ingredients to make marinade.
  • Place chicken in non-metal pan along with the marinade.
  • Cover and refrigerate for 3 to 12 hours, turning chicken frequently.
  • Grill until chicken is thoroughly cooked.

Nutrition Facts : Calories 151.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.2, Carbohydrate 5.1, Fiber 0.2, Sugar 4.8, Protein 27.6

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