1/4 cup frozen orange juice concentrate
1 tablespoon lemon juice
3 tablespoons honey, divided
1/2 teaspoon grated orange peel
1/2 teaspoon ginger
4 skinless, boned chicken breasts
1/4 cup orange marmalade
Orange slices for garnish
vegetable or olive oil for cooking
Preheat oven to 375 degrees. Prepare a baking dish by spraying with oil.
Lightly spray a saute pan with oil. Saute chicken breasts on all sides.
While sauteeing, combine orange juice concentrate, lemon juice, 2
tablespoons honey, orange peel and ginger in the prepared baking dish.
Add chicken pieces, turning to coat all sides. Let chicken marinate for
Bake chicken uncovered for 8 minutes, then baste with pan juices. Bake
an additional 8 minutes and baste again.
Mix together marmalade and remaining 1 tablespoon honey. Use the mixture
to glaze chicken breasts. Continue to bake 8 to 10 minutes or until
Transfer chicken to serving plate. Turn up heat and reduce pan juices
until thickened and pour over chicken.
Garnish with orange slices.
Original Source: BEYOND BAGELS: TRADITIONAL AND
CONTEMPORARY JEWISH COOKING
Temple Emanuel Sisterhood
Current Source: "Jewish cookery meets Southern palates in new cookbook"
WINSTON-SALEM NEWS & OBSERVER (on-line edition),
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copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of