ROASTED CHICKEN BREAST WITH MARMALADE
Provided by Alex Guarnaschelli
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine.
- Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
- Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.
- In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken.
ROASTED CHICKEN WITH ORANGE GLAZE
Steps:
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
ROASTED CHICKEN WITH MARMALADE
Make and share this Roasted Chicken With Marmalade recipe from Food.com.
Provided by Boomette
Categories Whole Chicken
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 896.3, Fat 61.5, SaturatedFat 22.5, Cholesterol 252.9, Sodium 453.2, Carbohydrate 33.1, Fiber 0.8, Sugar 27.3, Protein 52.1
ROAST CHICKEN WITH LEMONY HARISSA GLAZE
Doctor our homemade Meyer-lemon and cardamom marmalade with harissa paste for a spicy-sweet glaze that takes roast chicken to extraordinary new heights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h15m
Number Of Ingredients 11
Steps:
- In a food processor, pulse scallions, garlic, lemon zest, ginger, and cilantro until finely chopped. Add oil, harissa, lemon juice, and 1 tablespoon salt; process until a paste forms.
- Using kitchen shears, remove backbone from chicken. Place, breast-side up, on a cutting board; press down with your hands to flatten. Spread half of paste under and over skin and over cavity side. Arrange onions in a large cast-iron skillet. Place chicken on top, skin-side up. Let stand at room temperature 1 hour, or refrigerate, uncovered, up to 8 hours. (Bring to room temperature before roasting.)
- Preheat oven to 425 degrees. Arrange half of lemon rounds on chicken. Roast 25 minutes. Combine remaining paste and marmalade; brush chicken with mixture and top with remaining lemon rounds. Roast until a thermometer inserted in thickest part of thigh (not touching bone) reads 155 degrees, about 20 minutes more. Let stand 10 minutes; serve.
CHICKEN BREASTS WITH MARMALADE GLAZE
Sweet marmalade-glazed chicken breasts. Serve with white rice.
Provided by SMURFETE09
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl.
- Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the grill, brush on more glaze, and serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 30.8 g, Cholesterol 126.6 mg, Fat 12 g, Fiber 0.6 g, Protein 45.5 g, SaturatedFat 3.3 g, Sodium 300.1 mg, Sugar 27.5 g
LADY MARMALADE CHICKEN
A delicious treat that goes well at dinner parties. Adapted from a Seattle Times newspaper food section.
Provided by A.M. Collins
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard, marmalade, jalapeno, lime juice and oil.
- If mixture isn't hot enough to your taste add a little cayenne pepper.
- Wash chicken and pat dry.
- Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.
- Baste the tops of the chicken with the sauce.
- Place chicken on a rack in a roasting pan.
- Bake in a preheated pan for 40 minutes or until chicken is no longer pink.
- Baste once during the cooking time with the sauce.
MARMALADE CHICKEN
Categories Chicken Fruit Herb Poultry Marinate Roast Low Fat Kid-Friendly Orange Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in large bowl. Remove any visible fat and excess skin from chicken. Add chicken to bowl with marinade; toss to coat. Cover and refrigerate 4 hours or overnight, stirring occasionally.
- Preheat oven to 400°F. Place wire rack atop baking sheet. Remove chicken from marinade, reserving marinade. Place chicken skin side up on rack. Bake chicken 20 minutes. Turn chicken and bake 20 minutes longer. Turn chicken skin side up and continue cooking until skin is golden brown and chicken is almost cooked through, approximately 10 minutes.
- Meanwhile, boil marinade in heavy small saucepan until reduced to glaze, about 10 minutes. Brush chicken with glaze. Bake chicken until glaze is just set and chicken is cooked through, approximately 5 minutes. Serve.
ORANGE MARMALADE CHICKEN
Try this easy, quick and delicious recipe that is ready in less than an hour. This recipe is so versatile that any cut of chicken will work.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 45m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season drumsticks with salt and pepper and place in an oven-proof dish.
- Bake in the preheated oven for 20 minutes.
- Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
- Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
- Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.
Nutrition Facts : Calories 408 calories, Carbohydrate 44.3 g, Cholesterol 123.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 2.5 g, Sodium 754.3 mg, Sugar 35.8 g
CHICKEN MARMALADE
As the children were growing up, it was fun to try different recipes. If they ate what I served and liked it, I would use it for an entree with company. If the dish passed the kids' palates, I knew others would enjoy it. -Joi Freeman Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.
Nutrition Facts : Calories 281 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 522mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 18g protein.
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