Skip to main content

Entree: Orange Chicken

Allow at least 4 hours to marinate chicken; can marinate overnight.
If you have a grill, these would be very good grilled-just be careful not to let them burn because of the sugar content.

Orange Chicken
¾ cup orange juice
¾ cup apple cider vinegar
3 tablespoons Dijon mustard
1 tablespoon dried red chili flakes
1 ¼ cups apricot jam
4 tablespoons Worcestershire sauce
3 tablespoons honey
6 chicken breast halves

 In a small saucepan, mix together all ingredients except the chicken breasts. Bring just to a boil, reduce heat to medium-high, and simmer until the jam is melted. Remove from heat and cool to room temperature. 
In a shallow glass baking dish, place the chicken breast halves in a single layer. Pour the sauce over chicken and cover with aluminum foil. Refrigerate for at least 4 hours or overnight.
Remove chicken in baking dish, from the fridge. Preheat oven to 350 degrees. Save the marinating liquid & place chicken, covered, in oven. 
Bake for 40-45 minutes, brushing with leftover marinade every 10-15 minutes twice (at 15 minutes, at 30 minutes, and then stop & let finish cooking). If desired, bring marinade to a boil, add cornstarch dissolved in cold liquid, and thicken sauce to serve alongside. 

 Serves 6.

Comments

Post a Comment

Popular posts from this blog

Breakfast: Wild Rice, Sausage & Mushroom Omelet

Wild Rice, Sausage & Mushroom Omelet 1/2 pound bulk turkey sausage 1 medium onion, chopped 1 celery rib, finely chopped 1 tablespoon grapeseed oil 8 oz. fresh mushrooms, cleaned & sliced 1-1/2 cups cooked wild rice 1 teaspoon dried parsley flakes 14 eggs 1/2 cup water 1/4 teaspoon salt 1/8 teaspoon pepper Preheat oven to “warm” setting (less than 200 degrees). Cook sausage in a large skillet, over medium heat, until no longer pink; drain. Remove and set aside. In the same skillet, saute the mushrooms, onion and celery until tender. Stir in the sausage, rice and parsley. In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm in the preheated warm o...
Post a Comment
Read more

Dessert: Anise Butter Cookies

A favorite of both my Mom and my mother-in-love, Sylvia, who both love the flavor of anise; these are simple to make, very good with coffee or tea (as biscotti is, but these are easier on your teeth!). Traditionally, these are made with lard rather than butter, and are derived from a traditional Latin American Christmas cookie (but are delicious anytime of the year!). Ani se Butter Cookies ½ cup (1 stick) unsalted butter, softened 1 cup sugar, divided into ¾ cup and ¼ cup 2 teaspoons anise seeds-I lightly crush mine in a mortar & pestle immediately before use 2 large eggs 1/8-1/4 teaspoon anise extract, optional 3 cups flour 1 teaspoon baking powder ½ teaspoon salt Preheat the oven to 350 degrees. Either cut parchment paper to fit 2 baking sheets, or spray with nonstick cooking spray. With a mixer, in a large bowl, beat together the softened butter and ¾ cup of the sugar, on medium to high speed, until well combined and creamy appearance. Mix in the ani...
Post a Comment
Read more

Dessert: Chocolate Cherry Pie

For the recipe card giveaway, you can email your "snail mail" address to me at (disguised to keep the robots from collecting, lol!): andreaharper79 AT yahoo DOT com The recipe for today is my son’s favorite pie. I’ve been making this pie for over 15 years, and it turns out wonderful every time. You can substitute a 21 oz. can of cherry pie filling, if you like-I think it’s too sweet like that, but it is a little easier. Don't be intimidated by the length of the recipe-it really is easy, just several steps, and the result is definitely worth it! Serve warm, chilled, plain, or with whipped cream or vanilla ice cream. Chocolate Cherry Pie 4 tablespoons butter 2/3 cup sugar 1/3 cup baking cocoa 2 tablespoons all-purpose flour 1/3 cup milk 2 eggs, lightly beaten 24-26 oz. jar Morello or regular cherries, in light syrup (Trader Joe’s sells them) 1 prepared pie crust (I buy mine) or unbaked pastry shell (9 inches) 2 tablespoons cornstarch ...
Post a Comment
Read more