ORANGE-MAPLE GLAZED CHICKEN
Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
- In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
- Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.
Nutrition Facts : @context http, Calories 716, UnsaturatedFat 29 grams, Carbohydrate 8 grams, Fat 52 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 19 grams, Sodium 990 milligrams, Sugar 6 grams, TransFat 1 gram
MAPLE AND ORANGE GLAZED CHICKEN
I got this recipe from a book called "101 Low Fat Feasts". I have made it several times, adapting it to my own tastes and it is delicious!
Provided by MarieRynr
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276.5, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 433.1, Carbohydrate 18.7, Fiber 0.4, Sugar 11, Protein 26.6
ORANGE MAPLE GLAZE
Make and share this Orange Maple Glaze recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- Place all ingredients in a small saucepan over medium-low heat. Simmer, stirring until well blended, about 5 minutes.
- Brush glaze on pork or poultry during last 5-10 minutes of grilling.
- Leftover glaze can be stored in the refrigerator.
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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