Crispy-Skinned Chicken a l'Orange

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Delicious! But you must serve it with that fennel salad from the same episode. The tanginess of the acid in the slaw really cuts through the sweetness of the chicken. They truly compliment each other. I used boneless skinless for this and butterflied the breasts so I could skip the oven and do it all in the pan. Perfect.

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This was just ok, imho. Not great, not bad, just ok.

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I made this dish for my dinner date with my boyfriend. Wow, he loved it and I took some to my food left over to my mother...She demanded the recipe!!! I loved it too....Delicious, tasty, savory, & sweet!!!

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This recipe was pretty good, except I wish there was more sauce. I think next time I'll double the sauce. It took me way longer to get the chicken up to 160 degrees, about 40+ minutes in total to cook.

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Very Good!!!!! Loved the crispy skin.

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Just add a little liquid smoke and walla! Melissa, you can cook!

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Melissa, my apologies for EVER having doubted your talents! After the super stuffed pork loin I served for Christmas, I immediately looked to you for a chicken recipe in a pinch. Once again, I came shining through with this recipe. My guests insist I must make it again! Thank you, thank you for making ME the star!

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This is the easiest chicken recipe I would be proud to serve! My boyfriend was just wishing I had made more! Works well with breasts or thighs, and I did the whole thing on the stove in a cast-iron dutch oven the second time around, so easy! You have to try this one!!! My only suggestion is to add siracha to give the sweet/sour a little kick-it's a staple in my kitchen!

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Did not care for this recipe! And again I have to say this recipe will not feed a family of 4, umm hello 3 chicken breasts! Melissa you have alot of good recipes , but who are you feeding, a family with no appetite?

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It turned out great I added ginger, red flakes, seasame seeds, used seasame oil and a little cayenne pepper it really turned out well.