Roasted Chicken Breast with Marmalade

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How fun (and Delicious was this recipe? I personally had never heard of Airline Chicken Breasts before and though Chef Guarnaschelli gave a good explanation on the show I still wanted to know more so did a bit of research. The best definition I found was: "A boneless breast portion of chicken with the first wing segment (the drumett attached". The significance of this preamble centers around a funny story that took place at our dinner table when I served this chicken. After all of the ooh's about the super crispy skin of the chicken and wonderful topping the question came up about the Airline Chicken Breasts and exactly what made them airline chicken breasts and so forth. I related the definition that I had found and all present seemed satisfied with the explanation except for my youngest son who decided to demonstrate his own definition which was that no knife and fork were needed! He grabbed up the chicken by the drumette and proceeded to chow down. Since this was a family affair with a few close friends we soon all followed suit, ditched our silverware and finished up by licking our delightfully sticky fingers. Great chef-Great recipe-Great fun.

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Made the marmalade and it was very tasty. BUT I substituted 5 lemons for the 5 oranges and fresh squeezed orange juice for the lemon juice (2-3 tablespoons equals one medium sized lemon. We used it on chicken but took the leftovers and topped grilled fish with it. It was delightfully delicious! My only suggestion would be to cut the slices of orange/lemon in half (not full rounds to make it more bite sized.