Orange-Rosemary Glazed Chicken - 10g Carbs
From: Eating Well Magazine
Yield: 4 servings
Active Time: 15 minutes
Total Time: 50 minutes
Ease of preparation: Moderate
Shine up plain baked chicken with a tart rosemary and citrus glaze.
Serve with roasted potatoes and sauteed spinach.
4 bone-in chicken breast halves (2 1/2-3 lb total), skin removed,
trimmed of fat
1/4 tsp salt, or to taste
Freshly ground pepper to taste
1 1/2 tsp chopped fresh rosemary, divided
3 Tbsp orange marmalade
2 Tbsp sherry vinegar, malt vinegar or cider vinegar
1 tsp extra-virgin olive oil
1. Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray.
2. Season chicken on both sides with salt and pepper and place,
bone-side up, in the prepared pan. Sprinkle with 1 teaspoon rosemary.
3. Bake the chicken for 20 minutes. Meanwhile, combine the remaining
1/2 teaspoon rosemary, marmalade, vinegar and oil in a small bowl.
4. Turn the chicken pieces over and top with the marmalade mixture.
Bake until the chicken is no longer pink in the center, 15 to 20
minutes more. Serve immediately, spooning the sauce over the chicken.
Per serving:
252 Calories, 3g Fat (1g Sat, 1g Mono), 107mg Cholesterol,
10g Carbohydrate, 43g Protein, 0g Fiber, 274mg Sodium
Nutrition bonus: Selenium (47% daily value)
1/2 Carbohydrate Servings
Exchanges: 1 other carbohydrate, 7 very lean meat
EW
I altered this recipe slightly by using boneless chicken breast and
pounding them out. I then seasoned them according to directions and
put them under the broiler for about 4 minutes per side. While they
were in the oven I prepared the sauce in a small saucepan over medium
heat. When the chicken breasts were about 2 minutes away from being
done I spooned a little bit of the sauce over the chicken and put
them back under the broiler. When I served the meal I put the
remaining warm sauce in a small dish so that we could add a little
more if we wanted to! This was delicious! The chicken was so juicy!
Even the kids loved it!
- Nancy