Chicken Breasts With Orange Glaze For Two Recipes

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREAST IN ORANGE SAUCE FOR 2

Steps:

• Preheat oven to 350°F.
• Place chicken breast halves in a 1 quart baking dish.
• In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.
• Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!
• Remove chicken to serving dish, cover and keep warm.
• Pour pan juices into a small saucepan.
• In a small bowl, blend cornstarch & water till smooth.
• Add to juices in saucepan and cook over low heat until it starts to thicken.
• Spoon sauce over chicken and serve.

HONEY ORANGE GLAZED CHICKEN

Steps:

• Mix all ingredients for the orange honey glaze in a small bowl. Reserve half in a small bowl to serve with the chicken. Use the rest to baste while the chicken cooks.
• Preheat the oven to 375 degrees F.
• Line a half sheet pan with aluminum foil. Place the chicken breasts with the bone-side down on the half sheet pan. Brush with the melted butter, sprinkle with paprika, onion, garlic powder, salt, and black pepper. Brush with a little orange honey glaze. Insert a digital thermometer so you can check the internal temperature.
• Cook for 30 minutes, then continue to baste with orange honey glaze every 10 minutes until the chicken is done. Allow the chicken to rest for 10 minutes before slicing. Serve with the reserved orange honey glaze. Sprinkle with fresh rosemary and thyme before serving.

ORANGE-HONEY GLAZED CHICKEN BREASTS

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
• Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
• Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
• Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
• Variations: Apple-Maple Glazed Chicken Breasts.
• Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
• Pineapple-Brown Sugar Glazed Chicken Breasts.
• Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.

CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE

Steps:

• In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
• Rinse chicken with cold water and pat dry. Season lightly with salt.
• In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
• Turn chicken, cook another 4 minutes until just cooked through.
• Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
• Serve chicken breasts with honey-orange glaze spooned over the top.

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

CHICKEN BREASTS WITH ORANGE GLAZE

Steps:

• Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
• While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
• Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
• To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

APPLE-ORANGE GLAZED CHICKEN FOR TWO

Steps:

• Salt and pepper chicken breasts.
• Melt butter in an 8-inch skillet or 3-qt. saucepan over medium heat. Cook chicken in butter about 5 minutes, then add red wine vinegar (vinegar will smell awful when reducing, but taste great in the end). Cook another 10 minutes, turning once, or until juice of chicken is no longer pink when center of thickest piece is cut.
• While chicken is cooking, mix cornstarch and mustard in a small bowl. Stir in remaining ingredients.
• Place chicken on serving plate; cover to keep warm.
• To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.