Looking around the kitchen
this evening for something for dinner, I found a package of organic chicken
breasts in the freezer. It was already 3:30 pm, so, doing the math, I figured
there was no way I was going to both thaw the chicken, AND have time to
marinade it before cooking. I learned this trick some time ago for thawing
frozen chicken, where one submerges the package in 140 degree water for about
a half hour. It works great!
So, I began the thawing
process while I looked around for other things. Hmmmm…soy sauce….love that. I
always have garlic, and they go well together. I thought Asian flavors…what
else can I add?
ORANGE! I had half a jar of
marmalade in the fridge and two oranges in the bowl, so that was a good sign!
As it turns out, the marriage
of these flavors became a delicious chicken dish that we will have many times
in the future.
Note: I had a nice bag of Brussels sprouts in the freezer also. I halved
them, tossed them in a bowl with melted coconut oil, and my usual mixture of
garlic powder, onion powder, and seasoned salt, and roasted them in the same
400 degree oven next to the chicken. They roast to a nice dark caramelized
finish in about 35-40 minutes. Bonus in all this was that the cooked glaze from
the chicken was delicious drizzled over the Brussels sprouts.
Baked Asian Orange Glazed Chicken
¾ cup organic low sodium soy
sauce
¾ cup orange marmalade (need
to make my own in the future for organic)
1 ½ tbsp. minced garlic
1 ½ tbsp. organic corn starch
2 tsp. onion powder
Juice of two small cara cara
navel oranges
3 or 4 organic chicken
breasts
In a saucepan, mix all the
above ingredients except the chicken. Bring to a slow boil, then reduce
the heat, stirring well, until the water content is reduced by a quarter, or
about 10 minutes.
Place chicken breasts in a
single layer in a baking dish. Choose the smallest one that will fit the
chicken with as little extra room as possible. Pour the mixture over the
chicken and allow to sit for approximately a half hour. Near the end of that half-hour, preheat oven
to 400. Bake for approximately 30-40
minutes, turning once after 15 minutes, until the internal temperature is at
least 170 degrees.
Serve with some of glaze. The
cooked glaze is great drizzled over roasted veggies, as well!
