Maple Orange Sauced Chicken Breasts Food

MARY'S MAPLE & ORANGE GLAZED CHICKEN

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.

MAPLE-ORANGE SAUCED CHICKEN BREASTS

Steps:

• Salt and pepper both sides of chicken breasts.
• Over medium-high heat, heat olive oil in large frying pan.
• Add the chicken breasts and quickly brown 2-3 minutes on each side, turning once.
• Transfer chicken breasts to heat-proof plate and tent with tin foil to keep chicken warm.
• Reduce heat to medium-low and sauté the garlic, onion, and fennel, just until onion is transparent, adding more olive oil if necessary.
• In bowl or large measuring cup, combine the orange juice, orange rind, 1 cup of chicken stock, maple syrup, ginger, and marmalade. Pour into frying pan.
• Over medium heat, heat sauce to boiling, then add the chicken breasts, cover, and reduce heat to simmer.
• Cook chicken slowly for approximately 10-12 minutes, turning and basting chicken with the sauce 2-3 times.
• In small dish, whisk together the cornstarch with the reserved ¼ cup cold chicken stock. Add apx. 1 tbsp of the hot liquid to the cornstarch mixture and whisk well until mixture is smooth. Stir into hot mixture.
• Continue cooking chicken, stirring occasionally until sauce is thickened and internal temperature of the chicken breasts reaches 165°F on a meat thermometer.

ORANGE-MAPLE GLAZED CHICKEN

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.

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE

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.

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES

Steps:

• Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
• Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

MAPLE-GLAZED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

MAPLE AND ORANGE GLAZED CHICKEN

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.

MAPLE SYRUP ORANGE CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Line a 9 x 13-inch baking pan with nonstick foil.
• Place chicken quarters skin-side up on the prepared pan.
• Remove the zest from the orange with a grater, then juice the orange.
• Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
• Brush orange mixture over the chicken pieces.
• Bake 45 to 50 minutes, until done, basting midway with drippings.