Maple Orange Glazed Chicken

I used to make this chicken before Medifast and loved the flavor of it. It gave the chicken a very nice subtle sweet and citrusy flavor. Well, I wanted to try it again while remaining on plan. How am I going to do that you ask? Well, Walden Farms of course! I had just bought a bunch of items from Walden Farms and two of the items were the ingredients I needed to make this dish: maple syrup or pancake syrup and orange marmalade. So I was in business! This chicken had a very good flavor and it was very moist. I thought I would have a slight after taste, as I usually do with all sugar free products made with splenda, but it wasn't really apparent in this dish, despite the amount of Walden Farms products I used. It could be because of the added balsamic vinegar and Dijon mustard. If you are craving a slightly sweet type of meat, then this is a great dish for you. I am extremely pleased at how this chicken came out and it will definitely add variety to my menu. Thanks to Walden Farms, I can still have something I used to like to eat before Medifast.

Maple Orange Glazed Chicken

18 oz raw boneless, skinless chicken breasts - should yield 12 oz cooked (2 Lean)
2 tbsp Walden Farms Maple Syrup (1 condiment)
1 tablespoon Walden Farms Orange Marmalade (1 condiment)
2 teaspoons Balsamic Vinegar (2 condiments)
1 teaspoon Dijon Mustard (1 condiment)
1 teaspoon Basil (1 condiment)
2 teaspoons Olive Oil (2 Healthy Fats)

Heat olive oil in a nonstick skillet over medium high heat. When hot, add chicken. Brown chicken until opaque throughout and fully cooked. Transfer to a warm platter.
Discard oil in pan and place over medium heat. Add maple syrup, which will bubble. Stir in marmalade, balsamic vinegar, Dijon mustard and basil. Boil until sauce thickens, about 1 minute.
Pour sauce over chicken. Toss chicken with sauce until completely coated.

2 Servings with 1 Lean, 3 Condiments, and 1 Healthy Fat per Serving

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