Glazed Orange Chicken

Name: Glazed Orange Chicken
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 8 boneless, skinless chicken breast halves; 1/3 cup freshly squeezed orange juice; 2 teaspoons frozen orange juice concentrate (optional, for a more intense orange flavor); 2 teaspoons freshly squeezed lemon juice; 2 teaspoons honey; 2 teaspoons Worcestershire sauce; 2 teaspoons grainy style Dijon mustard; 1 teaspoon canola oil; 1 teaspoon grated orange rind; 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried; 1 bunch watercress; 6 thin slices orange

By Marian Burros

Total Time: 30 minutes
Rating: 4(73)
Comments: Read comments

Featured in: Eating Well

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

8boneless, skinless chicken breast halves

For the Marinade

⅓cup freshly squeezed orange juice
2teaspoons frozen orange juice concentrate (optional, for a more intense orange flavor)
2teaspoons freshly squeezed lemon juice
2teaspoons honey
2teaspoons Worcestershire sauce
2teaspoons grainy style Dijon mustard
1teaspoon canola oil
1teaspoon grated orange rind
1teaspoon chopped fresh tarragon or ½ teaspoon dried

For the Garnish

1bunch watercress
6thin slices orange

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the chicken breasts in a single layer in a glass or ceramic baking dish.
Step 2
Combine the ingredients for the marinade, and pour over the chicken. Cover the pan, and marinate overnight or longer in the refrigerator, turning the chicken a few times.
Step 3
When ready to cook, adjust oven racks to the middle and broil positions. Preheat the oven to 375 degrees.
Step 4
Bake the chicken, uncovered, in the marinade for 12 to 16 minutes or until almost done. Be careful not to overcook. Increase the heat to broil, move the pan of chicken under the broiler and cook a few more minutes, with the door partly open, until the breasts are golden.
Step 5
While the chicken is cooking, line a serving plate with a bed of watercress. Remove chicken from the oven, place on top of the watercress, spoon the pan juices over and garnish with orange slices.

Tip

If, at the end of broiling, the sauce is thinner than you'd like it, pour it into a small saucepan, bring to a boil and reduce to desired consistency.