alevia's kitchen
Short Description
Sweet-and-tangy orange chicken with tender, juicy pieces coated in a glossy citrus sauce, finished with a hint of rosemary and balsamic
Ingredients
2 tablespoons olive oil blend
2 lb chicken breast
1 pinch salt and pepper
1 teaspoon rosemary
⅓ cup orange marmalade
¼ cup balsamic vinegar
½ cup water
½ teaspoon chicken base
2 green onions, sliced
4 cups arugula leaves
Preparation
In a large pan, combine the chicken with salt and pepper, sear it on the grill, and then finish cooking in the oven with rosemary for 20 minutes at 350°F.
In a small bowl, mix the marmalade, vinegar, and stock, then pour this mixture over the chicken. Return it to the oven and cook for 2 to 3 minutes, or until the sauce thickens into a thin glaze.
Add the scallions during the last minute of cooking. Arrange the dish on a serving platter and serve with arugula greens on top.