Orange Rosemary Chicken Breasts Recipes

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

ZIPPY ORANGE ROSEMARY CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
• Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
• Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ORANGE-ROSEMARY GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 425 F. Prepare glaze by combining 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. 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 ¼ cup of glaze several times during the last 10 minutes of cooking. Source: ChickenEveryMonth

ORANGE ROSEMARY CHICKEN

Steps:

• In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
• Preheat the oven broiler.
• Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.

ORANGE-ROSEMARY CHICKEN

Steps:

• Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
• Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.

ORANGE ROSEMARY CHICKEN

Steps:

• Preheat oven to 400 degrees F. Season chicken with thyme, oregano, salt and pepper, to taste; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ZICO Chilled Orange Juice Blend, chicken stock, maple syrup, honey and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately, garnished with parsley, if desired.

ORANGE ROSEMARY CHICKEN BREASTS

Steps:

• 1. On a heavy-duty cutting board, use a meat mallet/tenderizer hammer to hammer the chx. breasts into thin breasts, about 3/8" each. This will tenderize them, and they will absorb the flavor of the orange and rosemary better, once you break down the tissues. Trim off all fat and sinew. Set aside while you prepare the orange and warm your pan. NOTE: You DON'T want to hammer these on your glass platter. LOL! My photo shows them on a platter AFTER I have tenderized them on a cutting board. Put the chx. breasts into a polyethylene bag (the kind cereal box liners are made of), so the chx. doesn't "spatter" all over your counter, etc. I save these cereal box liners just for this purpose. Waxed paper, saran wrap, WalMart bags, etc., are all too flimsy and break easily when you're hammering on the chicken, and you'll end up w/ a spattered mess on your backsplash, countertops, etc. :o/
• 2. Remove zest, and extract juice from the orange. You'll want at least a few tablespoons of the orange juice, perhaps even a 1/4 to 1/3 of a cup, and all of the zest. Set both aside. If you need to use two oranges, go for it! This is one of those "eyeball it" things, or "to your desired taste" issues. I like it "orange-y", so I use a lot of the orange juice.
• 3. Put chx. breasts into a large bowl, and sprinkle with orange juice from your fresh orange(s). Toss to coat. Let it marinate for several minutes in juice.
• 4. Lay chx. breasts out on a large flat plate or surface. Salt and pepper, to taste. Let them sit while you prepare the pan.
• 5. Heat a large skillet to MedHigh; add 1 tsp. olive oil, and 1 tsp butter, and allow to melt together. (The olive oil helps raise the burning temp. of the butter - slightly! Be watchful that the butter doesn't turn "brown"). Preheat your oven to 400°.
• 6. Brown chx. breasts, only two at a time in the pan, about 3 minutes per side. When both sides are golden, transfer to a square baking dish and keep warm. They don't need to be fully cooked in the browning pan; they will finish cooking in the oven. Repeat process with the remaining 2 chx. breasts & remainder of olive oil and butter. Remove to the baking dish and keep warm, when done.
• 7. Lower the heat to Med or MedLow. Into the pan, add your fresh squeezed/pressed garlic, and saute' for about a minute, or until glossy. DO NOT OVER COOK...garlic burns very easily!
• 8. Deglaze the pan with the remainder of the fresh orange juice, chicken stock, and balsamic vinegar, gently loosening any stuff that stuck to the bottom of the pan. Pour dezlazing juices over all of the chicken breasts.
• 9. Sprinkle the orange zest (about a TBSP., more or less to your taste) over all of the chicken breasts, spreading evenly.
• 10. Tuck pieces of the fresh rosemary sprigs here and there, between the chicken breasts, and sprinkle a few sprigs on top, if desired.
• 11. Bake at 400° for about 15 - 20 minutes, until juices run clear when pricked w/ a fork. Arrange on a platter. Pour juices from pan over all the chicken on the platter, to keep chicken moist. Garnish with fresh orange slices and rosemary, if desired. Serve immediately.

STUFFED CHICKEN BREASTS WITH ROSEMARY-ORANGE DRESSING

Steps:

• For chicken and stuffing:
• Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For dressing and oranges:
• Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
• Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
• Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.

ROSEMARY AND ORANGE CHICKEN BREASTS

Steps:

• In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
• Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
• Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.

ORANGE AND ROSEMARY GLAZED CHICKEN

Steps:

• Combine orange marmalade, mustard, shoyu, melted butter, rosemary, and pepper in a glass or nonreactive container that is just big enough to hold the chicken. Add the chicken to the marinade and coat each piece well. Cover and refrigerate for 6-8 hours, or longer if that's more convenient.
• Remove chicken from the refrigerator and preheat the oven to 400 degrees. If you're not in a rush, allow the chicken to sit out at room temperature for 30 minutes. Transfer the chicken pieces and any marinade to a baking dish, such as a 13 x 9 - inch. Bake for 45 minutes or until cooked through and browned on top. Remove from the oven and allow to sit for 10 minutes before serving, if possible.

ORANGE-ROSEMARY CHICKEN

Steps:

• Blend first 7 ingredients in processor. Set orange glaze aside.
• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer. Transfer to platter.