Chicken A Lorange Recipe 485

Steps:

• 1. In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar.
• 2. Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it.
• 3. Spread another sheet of plastic wrap over the chicken breasts.
• 4. With flat side of a mallet, pound the chicken to an even 1/2 inch thickness.
• 5. Remove plastic wrap and place chicken in marinade.
• 6. Cover and allow to marinate 30 minutes to 1 hour.
• 7. When you are ready to cook the chicken, preheat the grill.
• 8. Then prepare the sauce.
• 9. In a wide skillet, melt the butter over low heat and stir in the flour.
• 10. Cook this roux over low heat for a minute or two, until it bubbles.
• 11. Add the sugar, cinnamon, mustard and vinegar and stir until well combined.
• 12. Whisk in the orange juice, bring the heat up to medium, and stir until thickened.
• 13. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
• 14. Grill the chicken just until cooked through, 3 to 5 minutes per side.
• 15. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce.
• 16. Serves 4.

Steps:

• In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
• Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Steps:

• Saute chicken in butter 8 to 10 minutes.
• Remove; set aside.
• Mix cornstarch and juice.
• Stir in 57 sauce and marmalade.
• Pour into skillet.
• Cook on low heat until thickened.
• Put chicken in sauce.
• Heat; serve on top of rice sprinkled with almonds and orange zest.