Rosemary Chicken With Orange Maple Glaze 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-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

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.

MAPLE ROSEMARY GLAZE



Maple Rosemary Glaze image

Use pure maple syrup, not pancake syrup for this perfect fall glaze. Pancake syrups have other sweeteners and you want pure maple flavor. Serve with wild rice.

Provided by Food Network

Categories     dessert

Time 35m

Yield 3/4 cup

Number Of Ingredients 6

1 rotisserie chicken, whole
1/2 cup pure maple syrup
2 tablespoons pure apple juice
1 tablespoon butter
1 small shallot, finely chopped (about 1 tablespoon)
1/4 teaspoon dried rosemary, crumbled between the fingers

Steps:

  • To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below.
  • Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
  • Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.

MARY'S MAPLE & ORANGE GLAZED CHICKEN



Mary's maple & orange glazed chicken image

A great no-fuss dish for a dinner party

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 5

4 boneless skinless chicken breasts , about 500g/1lb 2oz total weight
3 tbsp maple syrup
1 tbsp wholegrain mustard
grated zest of 1 orange
1 tbsp soy sauce

Steps:

  • Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
  • Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.

Nutrition Facts : Calories 216 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 11 grams sugar, Protein 26 grams protein, Sodium 1 milligram of sodium

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     Skillet Chicken Breasts

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

MAPLE AND ORANGE GLAZED CHICKEN



Maple and Orange Glazed Chicken image

I got this recipe from a book called "101 Low Fat Feasts". I have made it several times, adapting it to my own tastes and it is delicious!

Provided by MarieRynr

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts (I use 8 chicken thighs)
1/4 cup plain flour, seasoned with
salt and pepper
2 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon whole grain mustard
1 grated orange, zest of
1 orange, juice of
1 tablespoon soy sauce

Steps:

  • Pick any visible fat from off the chicken and wash and dry.
  • Dredge the pieces of chicken in the seasoned flour, patting to remove excess flour.
  • Heat the olive oil in a large skillet.
  • Pan fry the chicken, presentation side first, in the hot olive oil until nicely browned on both sides.
  • While the chicken is browning, combine the remaining ingredients in a measuring cup.
  • Remove the browned chicken from the pan and place in a shallow casserole dish.
  • Add the sauce ingredients, scraping to deglaze the pan, then pour over the chicken in the dish.
  • Bake in a 350*F oven for 20 minutes until nicely glazed and the chicken is cooked through.

Nutrition Facts : Calories 276.5, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 433.1, Carbohydrate 18.7, Fiber 0.4, Sugar 11, Protein 26.6

ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY



One-Pan Maple Rosemary Chicken Recipe by Tasty image

Winter Dinner For Four

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 cups purple potato, halved
1 ½ cups brussels sprouts, halved
1 ½ cups baby carrots
1 ½ cups butternut squash, diced
1 red apple, sliced
½ large red onion, diced
olive oil, to taste
salt, to taste
pepper, to taste
1 teaspoon dried sage, to taste
¼ cup dijon mustard
¼ cup maple syrup
3 cloves garlic, minced
1 teaspoon fresh rosemary
1 tablespoon lemon juice
4 chicken thighs

Steps:

  • Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  • To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
  • In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
  • Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
  • Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
  • Serve the chicken with the vegetables.
  • Enjoy!

Nutrition Facts : Calories 467 calories, Carbohydrate 51 grams, Fat 14 grams, Fiber 7 grams, Protein 36 grams, Sugar 20 grams

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