Orange Glazed Chicken Breasts

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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