This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Wit ought to be a glorious treat, like caviar. Never spread it about like marmalade." -Noel Coward
This recipe was inspired by a jar of Rose's Orange Marmalade that my brother gave me as part of a Christmas basket of great ingredients along with the challenge to create new recipes. I love the flavor of orange and chicken together and the thyme rounds that out nicely. You can use any orange marmalade that you like, but the Rose's is sweeter - not as bitter as most. The cut of the orange rind is very thin slivers and this will appeal to those folks who don't like orange marmalade (like my wife).
Note that this is best with fresh thyme and better if the glaze is made a few hours in advance. The temperature of the oven is lower than I sometimes use for roasting chicken breasts, and there is a bit more oil than necessary. This is because if you are not careful, it is easy to burn fresh herbs, leading to a bitter flavor for your sauce.
I used a lot of pepper in this recipe to bring some spice to the flavor profile. Roasting ground pepper brings a savory and spicy note to your dishes.
Servings: 2 | Serving size: 4 ounces chicken with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes very good leftovers and sandwiches.
Serve with Plain Mashed Potatoes [Low Sodium Version] or Brown Rice or Brown Rice with Parsley or Buttered Rice with Leeks as well as Parmesan Squash or Yellow Squash and Onions or SauteÚd Swiss Chard.
Place a medium skillet in the oven and preheat the oven to 325F.
Place the marmalade, vinegar, salt, thyme, and pepper in a small bowl and whisk together.
Add the chicken to the bowl and toss to coat well.
Place the olive oil in the skillet and add the chicken, then place in the oven. (There will be some leftover marinade; reserve the remaining marinade.)
Roast the chicken for approximately 10 minutes, then turn the chicken over and top with the remaining marinade, then return to the oven.
Roast for an additional 7-10 minutes, or until the chicken reaches 160F.
Remove the chicken from the oven and place on a cutting board to rest.
Place the skillet on the range over medium-high heat and add the white wine to deglaze the pan. Stir frequently and scrape up any bits that may be sticking to the pan.
Simmer and reduce the liquid by about 1/2, then add the butter and remove from heat. Whisk the butter into the sauce until the butter melts, then serve on top of the chicken.
Serving size: 4 ounces chicken with sauce
|Calories 280||Calories from Fat 71|
|% Daily Value|
|Total Fat 8g||14%|
|Saturated Fat 8g||14%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 21g||6%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%||Vitamin C 8%|
|Calcium 2%||Iron 5%|
|Vitamin K 3 mcg||Potassium 325 mg|
|Magnesium 37 mg|