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Chicken breast baked in orange juice with rosemary, garlic and shallots.
Preheat oven to 350 F.
Tenderize the chicken breast. If you don’t have a tenderizing mallet, place the chicken breast between 2 pieces of wax paper and use a heavy object that you can get a good grip on (for example, a large metal bowl) to flatten it. I aim to make the breast a consistent 1/2 inch thick.
Add the olive oil to a medium-sized roasting pan or Pyrex dish. Dredge your chicken through the olive oil to coat both sides then leave in the pan. Sprinkle both sides with salt and pepper. Add your garlic, shallot, rosemary and orange juice. Be sure to mince the rosemary. Otherwise, when you try to eat the chicken, you’ll be poked with little rosemary twigs. Not pleasant.
Bake for 15 minutes, flip the breasts, and bake for another 10-15 minutes until cooked through. When done, the chicken will be pale, pale white. If it starts to brown, the chicken will be overcooked.
Plate the chicken and spoon the sauce over the top. Done!
Great with roasted vegetables and rice or risotto.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!