Chicken Breasts with Orange Glaze
2 skinless, boneless chicken breast halves
(about 1/4 pound each)
1 tablespoon margarine or butter
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard (dry)
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Melt the margarine in the skillet over medium heat. Cook chicken in
margarine about 15 minutes, turning chicken over once with tongs, until
juice of chicken is no longer pink when you cut into the center of the
thickest piece.
While the chicken is cooking, mix the cornstarch and mustard in a small
bowl. Stir in the orange juice, orange marmalade and soy sauce, mixing
well.
Place the chicken on a serving plate, and cover with aluminum foil or a
pan lid to keep it warm. Discard any juices left in the skillet.
To make the glaze, pour the orange mixture into the same skillet. Heat to
boiling over medium heat, stirring constantly. Continue boiling about 1
minute, stirring constantly, until the sauce is thickened. Pour the glaze
over chicken on serving plate.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:25″
Per serving: 252 Calories (kcal); 7g Total Fat; (26% calories from fat); 28g Protein; 18g Carbohydrate; 68mg Cholesterol; 669mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : Essential Equipment: 8-inch skillet or 3-quart saucepan
Tips
You can substitute apricot, peach or pineapple preserves for the
orange marmalade in the glaze.
Prevent poultry from contaminating any foods in your grocery cart
by putting it in plastic bags and placing it in the cart so that
juices do not drip on other foods.
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