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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fruity and flavorful, this chicken goes nice with wild rice. It cooks fairly quickly, looks and tastes pretty impressive, and is great for unexpected guests. Ingredients:
1 tablespoon olive oil |
4 garlic cloves, minced |
1 1/2 tablespoons chopped chives |
1/2 cup fresh orange juice |
2 tablespoons fresh lemon juice |
2/3 cup fat-free chicken broth |
1 1/2 lbs chicken breasts |
1/2 teaspoon salt |
1 orange |
1 lemon |
1 tablespoon cornstarch |
3 tablespoons water |
2 -3 tablespoons finely chopped fresh parsley |
Directions:
1. Preheat oven to 400°F.
2. In a skillet, heat oil, and add garlic and chives, and cook for 2-3 minutes.
3. Add the fruit juices, increase the heat to hot, bring it to a boil; cook for 1-2 minutes to reduce slightly, then add broth, heat through, and remove from heat.
4. Cut 2 thin slices of orange and lemon, and cut each in half.
5. Running your fingers between the skin and the meat of the chicken, rub some salt there; then tuck one orange and one lemon slice between the skin and the meat on each piece.
6. Place the chicken in an oven-proof baking pan and pour the heated fruit juices over the chicken, then bake at 400°F for 20-25 minutes or until done.
7. Remove chicken from pan; skim fat from pan; take pan juices and add slurry (1 tbsp cornstarch mixed with 3 tbsp water) and heat until thickened and bubbly.
8. Pour sauce over chicken and garnish with chopped parsley.
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