CHICKEN BREASTS WITH MARMALADE GLAZE
Sweet marmalade-glazed chicken breasts. Serve with white rice.
Provided by SMURFETE09
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl.
- Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the grill, brush on more glaze, and serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 30.8 g, Cholesterol 126.6 mg, Fat 12 g, Fiber 0.6 g, Protein 45.5 g, SaturatedFat 3.3 g, Sodium 300.1 mg, Sugar 27.5 g
ROASTED CHICKEN WITH MARMALADE
Make and share this Roasted Chicken With Marmalade recipe from Food.com.
Provided by Boomette
Categories Whole Chicken
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Place the rack in the middle of the oven. Preheat to 375°F Put parchment paper on a baking sheet.
- Roasted Chicken: In a bowl, mix marmalade, butter, parsley and dijon mustard. Add salt and pepper. Set aside.
- On a working plan, with a chief knife, cut the bone in the back of the chicken to open it flat. Delicately loosen the skin of the breasts and thighs without breaking it. Spread the mixture of marmalade between the meat and skin. Put the chicken on the baking sheet, breasts side up Add salt and pepper.
- Cook in oven 1h15 to 1h30 or until thermometer inserted in the thigh, without touching the bone, shows 82 C (180 F). Baste with the baking juice at mid-cooking. Set aside the chicken and baking juice for the sauce and keep warm.
- Orange Sauce: Meanwhile, in a small saucepan, melt butter. Sprinkle with flour and cook 1 minute while stirring. Add orange juice and chicken stock. Bring to boil while stirring with a whisk. Let simmer 2 to 3 minutes. Add baking juice of the chicken. Adjust seasoning.
Nutrition Facts : Calories 896.3, Fat 61.5, SaturatedFat 22.5, Cholesterol 252.9, Sodium 453.2, Carbohydrate 33.1, Fiber 0.8, Sugar 27.3, Protein 52.1
BAKED ORANGE MARMALADE CHICKEN BREASTS
Steps:
- Gather the ingredients.
- Line a baking pan with nonstick foil or spray with cooking spray.
- Arrange the chicken breasts, meaty side up, in the prepared baking pan. Sprinkle chicken breasts with salt and pepper.
- In a bowl, combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder; blend well.
- Coat the chicken pieces with the marmalade mixture.
- Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two. Heat the oven to 375 F.
- Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken.
- Continue baking, uncovered, for about 30 minutes longer or to a temperature of at least 165 F, basting every 10 to 15 minutes.
Nutrition Facts : Calories 302 kcal, Carbohydrate 28 g, Cholesterol 102 mg, Fiber 1 g, Protein 38 g, SaturatedFat 1 g, Sodium 265 mg, Sugar 24 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED CHICKEN WITH ORANGE GLAZE
Steps:
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
ROASTED CHICKEN BREAST WITH MARMALADE
Provided by Alex Guarnaschelli
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
BAKED CHICKEN WINGS WITH MARMALADE AND FRESNO CHILE
This is the kind of recipe where I have no idea how to gauge the number of servings. In my family, we wouldn't dare think of any less than 8 wings as a serving. You can either view that as a great solution or part of a problem.... Either way, this method of cooking chicken wings is perfect for a small batch to enjoy solo or a larger batch for a crowd. It's also nice to have a wing option that doesn't involve frying. The marmalade comes from the only single memory I have of my maternal grandmother cooking when I was a child. She roasted some chicken thighs and then brushed them with marmalade at the very last minute. They were sublime.
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bake the wings: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Place the wings in a single layer on a kitchen towel. Pat completely dry with another towel. Season them with salt. Transfer the wings to the prepared baking sheets in a single layer, leaving space between the wings. Bake until golden brown with crispy edges, 45 to 55 minutes.
- Make the sauce: Combine the marmalade, soy sauce, the 3 tablespoons vinegar, 2 tablespoons mustard and the hot sauce in a small saucepan. Place over medium heat, whisking gently, until warm, 1 to 2 minutes. Add water, if necessary, to loosen the sauce. Taste and add more vinegar or mustard if needed to heighten the acidity. Taste for seasoning. Set aside.
- When the wings are baked, pile them up on a serving platter. Whisk the scallions and Fresno chile into the sauce and drizzle generously over the wings.
STICKY MARMALADE CHICKEN
This is from BBC Good Food 40 Best Chicken Recipes
Provided by mezzanino
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Season chicken with salt and pepper. Fry in the olive oil for 10 minutes turning over half way
- Add stock, marmalade and thyme. Simmer for 5 minutes.
- Remove the chicken and keep warm.
- Boil the mixture to a syrup and pour over chicken.
BAKED CHICKEN THIGHS WITH MARMALADE-MUSTARD SAUCE
This is a quick and easy dinner with chicken thighs baked in a delicious orange marmalade-mustard sauce. Tastes great over rice.
Provided by Chef Mo
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
- Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
- Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 395 calories, Carbohydrate 35.8 g, Cholesterol 71.6 mg, Fat 16.7 g, Fiber 1.2 g, Protein 17.6 g, SaturatedFat 3.9 g, Sodium 461.1 mg, Sugar 24.6 g
BAKED ORANGE CHICKEN
This baked orange chicken is a quick and elegant recipe. It can easily be doubled or tripled for company. I like to serve mine with a baked potato. -Pamela Siple, Punxsutawney, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 232mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
STUFFED CHICKEN BREAST WITH ORANGE MARMALADE SAUCE
This is another recipe from Alberta, Company's Coming. Gourmet-style chicken, yet easy to do and so attractive to serve.
Provided by Shirl J 831
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium.
- Add onion and celery.
- Cook for 5 to 10 minutes, stirring often, until onion is softened.
- Remove from heat.
- Add next 6 ingredients.
- Stir well.
- Add more milk, if needed, until stuffing is moist and holds together when squeezed.
- Pound chicken with mallet to 1/4 inch thickness.
- Divide and spoon stuffing on half of each piece.
- Fold over crosswise to cover stuffing.
- Secure with wooden picks.
- Transfer to 1 1/2 quart dish.
- Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth.
- Spoon some over chicken.
- Bake, uncovered, in 325°F oven for about 45 minutes until tender.
- Cut into 1/2 inch slices.
- Arrange on individual plates.
- Spoon more sauce over top.
- Serves 4.
Nutrition Facts : Calories 394.1, Fat 14.1, SaturatedFat 3.6, Cholesterol 47.2, Sodium 374.4, Carbohydrate 48.6, Fiber 1.7, Sugar 27.6, Protein 19.3
CHICKEN BREAST WITH WHISKEY AND OREGANO MARMALADE
This recipe slicks chicken with a bold and slightly boozy marmalade baste to serve with a lip-smacking roasted carrot mash. Perfect for entertaining.
Provided by English_Rose
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F
- Heat half of the oil in a frying pan and fry the chicken on both sides until brown.
- Pour the whiskey into a saucepan and add the oregano. Cook until reduced by half. Add the marmalade and stir until fully incorporated.
- Brush the chicken breasts with the mixture and bake for 20 minutes.
- While the chicken is in the oven, prepare the carrot mash.
- Boil the carrots for 5 minutes, drain, toss in olive oil and scatter over a roasting sheet.
- Add the garlic and roast alongside the chicken for 10 minutes.
- Cook the potatoes for about 15 minutes, until soft.
- Drain and add the roasted carrot and garlic; mash until soft. Stir the cream and butter into the mash and season to taste.
- Take the chicken out of the oven and remove from the roasting tin - leave to rest for 5 minutes. Pour the white wine into the tin and place over a low heat, scraping and lifting any meat sediment from the tin. Cook down for a few seconds to make a jus.
- To serve, place a dollop of mash in the centre of each plate, slice the chicken breasts and arrange on the top. Drizzle over the jus, and serve immediately.
Nutrition Facts : Calories 540.4, Fat 34.2, SaturatedFat 10.2, Cholesterol 113.2, Sodium 160.9, Carbohydrate 22.4, Fiber 1.6, Sugar 13.3, Protein 31.4
CHICKEN MARMALADE
As the children were growing up, it was fun to try different recipes. If they ate what I served and liked it, I would use it for an entree with company. If the dish passed the kids' palates, I knew others would enjoy it. -Joi Freeman Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.
Nutrition Facts : Calories 281 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 522mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 18g protein.
ORANGE MARMALADE CHICKEN
Orange marmalade is the key ingredient in a simple sauce with broth, lemon juice, flour and pepper added. Chicken breasts are lightly browned, then simmered in the sauce. Serve over hot cooked rice and sprinkle with fresh parsley, if desired. This came from Thinner Times. I have not tried this, just posting for easy finding.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
- In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.
Nutrition Facts : Calories 253.4, Fat 3.5, SaturatedFat 0.8, Cholesterol 75.5, Sodium 382.5, Carbohydrate 28, Fiber 0.4, Sugar 21.6, Protein 27.2
MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE
This is different than the few similar recipes already posted to this site. It is included a cookbook I have called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to Diamond Head Restaurant).
Provided by Northwestgal
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
- While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
- Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
- In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
- Serve with Tropical Marmalade.
Nutrition Facts : Calories 750.9, Fat 42.5, SaturatedFat 9.7, Cholesterol 190.9, Sodium 1607.5, Carbohydrate 53.7, Fiber 5, Sugar 29.4, Protein 41.2
ORANGE MARMALADE CHICKEN
Try this easy, quick and delicious recipe that is ready in less than an hour. This recipe is so versatile that any cut of chicken will work.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 45m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season drumsticks with salt and pepper and place in an oven-proof dish.
- Bake in the preheated oven for 20 minutes.
- Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
- Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
- Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.
Nutrition Facts : Calories 408 calories, Carbohydrate 44.3 g, Cholesterol 123.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 2.5 g, Sodium 754.3 mg, Sugar 35.8 g
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