Directions:
- Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
- Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
- Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
- Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.55 Kcal (2138 kJ) | ||
| Calories from fat | 65.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1351.17mg | 56% | |
| Potassium | 1044.62mg | 22% | |
| Total Carbs | 67.26g | 22% | |
| Sugars | 60.07g | 240% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 48.64g | 97% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 127.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 113.03 Kcal (473 kJ) | ||
| Calories from fat | 14.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 11% | |
|---|---|---|---|
| Cholesterol | 30.83mg | 46% | |
| Sodium | 299.13mg | 56% | |
| Potassium | 231.26mg | 22% | |
| Total Carbs | 14.89g | 22% | |
| Sugars | 13.3g | 240% | |
| Dietary Fiber | 0.68g | 12% | |
| Protein | 10.77g | 97% | |
| Vitamin C | 2.5mg | 19% | |
| Iron | 0.1mg | 3% | |
| Calcium | 28.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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