RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Chicken, Orange-Honey Baked - meat
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 10 minutes. 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 done. 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 Winston-Salem, NC Current Source: "Jewish cookery meets Southern palates in new cookbook" Helen Moore WINSTON-SALEM NEWS & OBSERVER (on-line edition), 6/17/98
