BALSAMIC ORANGE MAPLE GLAZED CHICKEN
This recipe for Balsamic Orange Maple Glazed Chicken is a definite keeper! It is very easy to make and is jam packed with flavor!
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees.
- Prepare a rimmed baking sheet with cooking spray.
- Place chicken breasts on your prepared pan.
- In a small saucepan, over medium to medium high heat, combine orange juice, maple syrup, balsamic vinegar, Dijon or yellow mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Bring mixture to a boil and simmer until liquid is reduced to 1 cup, about 7 minutes.
- Add basil and orange peel. Remove from the heat and set aside.
- Coat chicken with remaining salt and pepper.
- Bake in oven for 45 minutes, basting as frequently as possible. We try and baste about every 10 minutes. Totally worth it! Serve and enjoy!
MARY'S MAPLE & ORANGE GLAZED CHICKEN
A great no-fuss dish for a dinner party
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
- Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.
Nutrition Facts : Calories 216 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 11 grams sugar, Protein 26 grams protein, Sodium 1 milligram of sodium
ORANGE-BALSAMIC GLAZED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
- Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
- In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
ORANGE-MAPLE GLAZED CHICKEN
Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.
Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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
CANADIAN - MAPLE SYRUP GLAZE FOR FISH & MEAT
Posted for ZWT 4! If you're looking for sweetness, but with extra richness and flavor, try adding maple syrup to your recipes. This maple syrup glaze is a great addition to meat or fish - especially good on ham and salmon. It is also fantastic drizzled over vegetables before roasting them! Recipe comes from Sweet Maple: Life, Lore and Recipes from the Sugarbush by James M. Lawrence
Provided by Um Safia
Categories Canadian
Time 2m
Yield 1/2 cup of glaze
Number Of Ingredients 6
Steps:
- Whisk ingredients together.
- Cover salmon, halibut or ham steaks with glaze, reserving some for serving.
- Refrigerate for 1-6 hours.
- Bake, fry or barbecue as usual. Brush remaining glaze on before serving.
Nutrition Facts : Calories 483.1, Fat 2.3, SaturatedFat 0.2, Sodium 5340.4, Carbohydrate 118, Fiber 2.7, Sugar 97.7, Protein 3.4
GLAZED BALSAMIC CHICKEN
I made this for the first time last night & my husband announce that we will be having it again! The chicken is moist, the glaze is a very mild sweet & sour and its simle to make! The recipe came from the Canadian Living booth at the Good Food Festival in Toronto.
Provided by CountryLady
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
- Don't discard remaining flour when you remove the chicken.
- Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
- Remove to a plate& keep warm in the oven.
- Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
- Sprinkle with remaining flour& cook, stirring, for 30 seconds.
- Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
- Return chicken& any accumulated juices to the skillet, turning to coat.
- Cook, turning occasionally, until chicken is glazed, about 5 minutes.
- Sprinkle with parsley before serving.
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
MAPLE AND ORANGE GLAZED CHICKEN
I got this recipe from a book called "101 Low Fat Feasts". I have made it several times, adapting it to my own tastes and it is delicious!
Provided by MarieRynr
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pick any visible fat from off the chicken and wash and dry.
- Dredge the pieces of chicken in the seasoned flour, patting to remove excess flour.
- Heat the olive oil in a large skillet.
- Pan fry the chicken, presentation side first, in the hot olive oil until nicely browned on both sides.
- While the chicken is browning, combine the remaining ingredients in a measuring cup.
- Remove the browned chicken from the pan and place in a shallow casserole dish.
- Add the sauce ingredients, scraping to deglaze the pan, then pour over the chicken in the dish.
- Bake in a 350*F oven for 20 minutes until nicely glazed and the chicken is cooked through.
Nutrition Facts : Calories 276.5, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 433.1, Carbohydrate 18.7, Fiber 0.4, Sugar 11, Protein 26.6
BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK
I went looking for inspiration for my duck I bought for dinner. Eventually I found it on the bag the duck came in!
Provided by JustJanS
Categories Whole Duck
Time 1h25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190c.
- Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes.
- Reserve 1/4 of the glaze.
- Sit the duck on a rack over a baking dish, baste and place in oven.
- Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.
- A 2kg duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked.
- Place on a serving platter brush with reserved glaze and serve.
- Pass any remaining reserved glaze to be spooned over carved duck.
Nutrition Facts : Calories 4269.4, Fat 394, SaturatedFat 132.2, Cholesterol 760, Sodium 761, Carbohydrate 55.2, Fiber 0.7, Sugar 49.3, Protein 116.4
ORANGE BALSAMIC GLAZED CHICKEN
Make and share this Orange Balsamic Glazed Chicken recipe from Food.com.
Provided by Recipe Reader
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
- Season the chicken liberally with salt, pepper and poultry seasoning.
- When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
- In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
- Drizzle sauce over chicken and top each piece with arugula greens.
Nutrition Facts : Calories 415.3, Fat 16.2, SaturatedFat 3.3, Cholesterol 189.8, Sodium 260.4, Carbohydrate 20.2, Fiber 0.7, Sugar 17.1, Protein 46.2
ORANGE MAPLE BALSAMIC CHICKEN ( TO DIE FOR)
This recipe makes fabulous, juicy, full of flavor chicken! I just threw it together one night when Boyfriend was hungry at 9 pm, and needed something quick.
Provided by HappyFlour66
Categories Chicken
Time 50m
Yield 4 thighs, 2 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 450.
- mix all wet ingredients plus rosemary.
- season chicken to taste with salt and pepper.
- put chicken in oven safe dish skin side down.
- Pour sauce over chicken, slightly lifting piece so sauce gets under chicken.
- spoon some over chicken.
- bake for 40 min or until juices are clear, spooning sauce over chicken every so often.
- turn skin side up after 20 min, continue baking and basting every few mins.
- spoon sauce over chicken before serving.
Nutrition Facts : Calories 582.1, Fat 28.8, SaturatedFat 8.3, Cholesterol 157.9, Sodium 174.8, Carbohydrate 49.2, Fiber 0.6, Sugar 44, Protein 32.6
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5/5 (2)Total Time 1 hr 10 minsCategory DinnerCalories 629 per serving
- Whisk together all of the ingredients in the marinade. Pour over the chicken in the Ziploc bag. Squeeze out as much air as possible and seal the Ziploc bag. Place in the refrigerator let sit for an hour or two, shaking the Ziploc bag occasionally. Don’t throw your marinade away as this will be the base for a glaze for your chicken later.
- After marinating, place the chicken pieces on a rack in a roasting pan and roast, skin side up, uncovered, in a 375 degree oven for about 50-60 minutes depending on the size of the chicken pieces. After the first 25 minutes of roasting time, you can begin to brush the chicken pieces with glaze every 5-10 minutes. I like to glaze it at least 4 times.
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