BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
ORANGE PINE NUT CHICKEN (OAMC)
Light and simple, this recipe is well suited for company or just a cozy dinner for the family. Can be doubled or tripled for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.
Provided by Rottmom
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except chicken together in a medium bowl.
- Place chicken breasts in a freezer bag, and pour marinade over chicken.
- Freeze.
- Serving Day:.
- Thaw completely in refrigerator (about 24 hrs).
- Remove chicken from freezer bag, reserving marinade.
- Grill chicken over medium heat, until chicken is tender and no longer pink.
- While chicken is grilling, toast pine nuts on a cookie sheet in 350 degree oven for about 15 minutes, until lightly browned.
- In a small saucepan, combine the reserved marinade and 1 T honey. Bring to a full boil and continue boiling or 2 minutes.
- Place grilled chicken on serving platter and pour sauce over chicken. Top with toasted pine nuts to serve.
ORANGE-GARLIC CHICKEN BREASTS
Steps:
- Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
- Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
- Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
- Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
- Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
- Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.
Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Cholesterol 96 mg, Fiber 0 g, Protein 36 g, SaturatedFat 1 g, Sodium 142 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS
Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
- Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
- To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.
Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g
CHICKEN WITH SAFFRON, RAISINS & PINE NUTS
This full-flavoured Spanish dish is great for the family or entertaining friends midweek
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
- Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
- Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
- While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.
Nutrition Facts : Calories 587 calories, Fat 37 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.68 milligram of sodium
ORANGE-PINE NUT CHICKEN BREASTS
Number Of Ingredients 14
Steps:
- TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour, turning once. Remove the chicken breasts from the bag, reserving the marinade. Pat the chicken dry with paper towels and brush or spray both sides of the breasts with olive oil. Grill over Direct Medium heat until firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. MEANWHILE, PREPARE THE SAUCE: In a small sauté pan combine the reserved marinade, honey, and toasted pine nuts. Bring to a boil and boil for 1 full minute. Spoon the sauce over the grilled chicken. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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