Orange Glazed Chicken Breasts

Saturday, January 9, 2010

There are many different recipes out there that use orange marmalade with chicken. This one is one of my favorites since it has a great Asian flavor that is quick to whip up served with rice and veggies. I decided to throw it on the grill instead of baking it this time just for a change. Don't forget to marinate overnight to get a more intense flavor. Sometimes if I do not have time to marinate, I would just bake a whole chicken and add orange marmalade to the chicken the last 30 minutes of baking. It just adds a different flavor instead of using plain old barbeque sauce. Also, I usually use sugar free orange marmalade just because I am trying to cut back on calories and points. It saves 2 extra points per serving and you don't notice the difference. Enjoy!

Orange Glazed Chicken Breasts

1/2 cup orange marmalade
1/4 cup soy sauce
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 chicken breasts skinned and boned

Combine orange marmalade, soy sauce, ginger and garlic powder; mixing well. Pour into gallon plastic bag; add chicken. Turn bag to coat chicken evenly. Refrigerate at least 4 hours, overnight is preferred. Pour into greased baking dish, sprayed with Pam. Bake at 350 degrees for 45 minutes to 1 hour or until tender. Serve over rice.

TIP: Can cut chicken in 1 inch pieces and make as a stir fry. Can also substitute apricot jam for orange marmalade.

Servings: 4   Points: 6 with regular orange marmalade or 4 with sugar free orange marmalade

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