Recipe Detail

Orange-Rosemary Chicken

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Number of Servings:


  1. 1 tablespoons - margarine or butter
  2. 2 cloves - garlic crushed with side of chef's knife
  3. 4 - medium skinless, boneless chicken breast halves about 1-1/4 pounds
  4. 1/2 teaspoons - dried rosemary crumbled
  5. 1/8 teaspoons - black pepper or more, to taste
  6. 1 teaspoons - salt
  7. 2 - large navel oranges
  8. 1/4 cups - orange marmalade
  9. 1 teaspoons - cornstarch
  10. - fresh rosemary sprigs for garnish


1. In nonstick 12-inch skillet, melt margarine over medium-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper and 1/2 teaspoon salt and cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife.

2. Meanwhile, squeeze 1/2 cup of juice from 1 of the oranges. Cut peel and white pith from the remaining orange. Cut orange in half from stem to blossom end and then cut each half crosswise into 1/4-inch thick slices.

3. In a cup, mix orange juice, marmalade, cornstarch, remaining 1/2 teaspoon salt and 1/4 cup water until blended.

4. Transfer chicken to a warm platter. To same skillet, add orange juice mixture; heat sauce to boiling over medium-high heat. Cook, stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices; heat through. Spoon sauce over chicken on platter. Garnish with rosemary sprigs.


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