Photo: Roasted Chicken Breast with Marmalade Recipe
Ingredients
- 5 airline chicken breasts, skin on
- Kosher salt
- Freshly ground black pepper
- 2 to 3 tablespoons canola oil
- 12 to 16 ounces Orange Marmalade, recipe follows
- Wilted romaine, recipe follows
Directions
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.
Homemade Quick Orange Marmalade:
- 5 oranges or tangerines, washed and dried
- 1/2 cup honey
- Kosher salt
- Freshly ground black pepper
- 1 lemon, juiced
- 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
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.
Yield: 1/2 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Ease of preparation: Easy
Wilted romaine:
- 3 tablespoons butter
- 5 cloves garlic, peeled and minced
- 5 heads romaine, washed and dried, leaves picked
- Kosher salt
- Freshly ground black pepper
- 1 lemon, halved
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.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ease of preparation: Easy
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 22 reviews
By YaYa's Cooking
Longview, TX
on August 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a great technique and variation with the marmalade and other whole-fruit spreads and preserves! I love Alex; she always gives you something good to eat! I'll be using this for those weekday meals to give a good old fashioned family dinner.
By earean_11941037
New York, NY
on March 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Loved it! So so easy it is a keeper. No need for the oven so just ignore that. I used skinless chicken and it was fine.
By gweston37_7750512
old bridge, NJ
on February 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
would like to have skin removed, no salt needed and also use store bought favorite brand lo sugar apricot or marmalade for easy and healty eating
Read all 22 reviews