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Orange Chicken

12 Mar

Since lately we have hit the days of the month when Macaroni and Cheese with Fish Sticks or Sausage and Pasta start showing up I went on a search for a new recipe with basic ingredients.

Here is one I am thinking of trying.

Crispy-Skinned Chicken a l’Orange

Melissa  d'Arabian

Recipe courtesy Melissa d’Arabian

Show: Ten Dollar Dinners with Melissa d’Arabian Episode: Bird on a Budget

Rated: 5 stars out of 5Rate itRead users’ reviews (482)

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Times:

Prep
10 min
Inactive Prep
10 min
Cook
20 min
Total:
40 min //

Ingredients

nocoupons

  • Kosher salt and freshly ground black pepper
  • 3 skin-on bone-in chicken breast halves
  • 1 tablespoon vegetable oil
  • 1/2 cup frozen orange juice concentrate
  • 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve

http://www.foodnetwork.com/recipes/melissa-darabian/crispy-skinned-chicken-a-lorange-recipe/index.html

Let us see how it turns out.

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Posted by on March 12, 2011 in Uncategorized

 

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