ORANGE ROSEMARY CHICKEN BREASTS
LOVE the taste of chicken and different fruits! This one was born on a night when the cupboard was sort of "bare-ish", and I used what I had on-hand. Turned out very tasty!
Provided by Terrie Hoelscher
Categories Chicken
Time 30m
Number Of Ingredients 9
Steps:
- 1. On a heavy-duty cutting board, use a meat mallet/tenderizer hammer to hammer the chx. breasts into thin breasts, about 3/8" each. This will tenderize them, and they will absorb the flavor of the orange and rosemary better, once you break down the tissues. Trim off all fat and sinew. Set aside while you prepare the orange and warm your pan. NOTE: You DON'T want to hammer these on your glass platter. LOL! My photo shows them on a platter AFTER I have tenderized them on a cutting board. Put the chx. breasts into a polyethylene bag (the kind cereal box liners are made of), so the chx. doesn't "spatter" all over your counter, etc. I save these cereal box liners just for this purpose. Waxed paper, saran wrap, WalMart bags, etc., are all too flimsy and break easily when you're hammering on the chicken, and you'll end up w/ a spattered mess on your backsplash, countertops, etc. :o/
- 2. Remove zest, and extract juice from the orange. You'll want at least a few tablespoons of the orange juice, perhaps even a 1/4 to 1/3 of a cup, and all of the zest. Set both aside. If you need to use two oranges, go for it! This is one of those "eyeball it" things, or "to your desired taste" issues. I like it "orange-y", so I use a lot of the orange juice.
- 3. Put chx. breasts into a large bowl, and sprinkle with orange juice from your fresh orange(s). Toss to coat. Let it marinate for several minutes in juice.
- 4. Lay chx. breasts out on a large flat plate or surface. Salt and pepper, to taste. Let them sit while you prepare the pan.
- 5. Heat a large skillet to MedHigh; add 1 tsp. olive oil, and 1 tsp butter, and allow to melt together. (The olive oil helps raise the burning temp. of the butter - slightly! Be watchful that the butter doesn't turn "brown"). Preheat your oven to 400°.
- 6. Brown chx. breasts, only two at a time in the pan, about 3 minutes per side. When both sides are golden, transfer to a square baking dish and keep warm. They don't need to be fully cooked in the browning pan; they will finish cooking in the oven. Repeat process with the remaining 2 chx. breasts & remainder of olive oil and butter. Remove to the baking dish and keep warm, when done.
- 7. Lower the heat to Med or MedLow. Into the pan, add your fresh squeezed/pressed garlic, and saute' for about a minute, or until glossy. DO NOT OVER COOK...garlic burns very easily!
- 8. Deglaze the pan with the remainder of the fresh orange juice, chicken stock, and balsamic vinegar, gently loosening any stuff that stuck to the bottom of the pan. Pour dezlazing juices over all of the chicken breasts.
- 9. Sprinkle the orange zest (about a TBSP., more or less to your taste) over all of the chicken breasts, spreading evenly.
- 10. Tuck pieces of the fresh rosemary sprigs here and there, between the chicken breasts, and sprinkle a few sprigs on top, if desired.
- 11. Bake at 400° for about 15 - 20 minutes, until juices run clear when pricked w/ a fork. Arrange on a platter. Pour juices from pan over all the chicken on the platter, to keep chicken moist. Garnish with fresh orange slices and rosemary, if desired. Serve immediately.
ROSEMARY-ORANGE ROASTED CHICKEN
Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken-a big hit when my best friend's mom came for a visit. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 635 calories, Fat 41g fat (19g saturated fat), Cholesterol 185mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.
STUFFED CHICKEN BREASTS WITH ROSEMARY-ORANGE DRESSING
Provided by Jeanne Kelley
Categories Chicken Backyard BBQ Dinner Orange Rosemary Grill Grill/Barbecue Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For chicken and stuffing:
- Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For dressing and oranges:
- Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
- Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
- Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
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
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
ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER
Steps:
- Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
- Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
- Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
- Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.
ROSEMARY CHICKEN BREASTS
This delightful main course will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour. , In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes. , Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon zest, lemon-pepper and salt, if desired. , Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice.
Nutrition Facts :
ZIPPY ORANGE ROSEMARY CHICKEN
This takes chicken to a whole new level! Orange marmalade, horseradish and rosemary married together make this fast and easy chicken recipe a spicy, sweet and savory hit I know your family will love...even on a weeknight.
Provided by Jessica Dudley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
- Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 228.3 calories, Carbohydrate 27.5 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 91.8 mg, Sugar 24.3 g
ROSEMARY AND ORANGE CHICKEN BREASTS
While thumbing through a magazine at the doctor's office (my home away from home), I found this recipe. Others call for whole chickens or too much rosemary, which I think overpowers most dishes it's in. I always end up leaving out most of it. This was just right, though. I wanted to post it so I didn't lose it, since I wrote it on a prescripton pad.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
- Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
- Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.
Nutrition Facts : Calories 199.3, Fat 6.1, SaturatedFat 2.5, Cholesterol 83.2, Sodium 744.6, Carbohydrate 9.9, Fiber 1.6, Sugar 6, Protein 25.8
ORANGE-ROSEMARY CHICKEN
This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
- Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
ORANGE-GLAZED CHICKEN WITH ROSEMARY
Orange juice and rosemary add wonderful flavor to this easy skillet chicken dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
- Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
- Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
- Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.
Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g
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