5 orange glazed chicken cups Recipes

apricot preserves, frozen orange juice concentrate, thawed, reduced sodium soy sauce (next time i may reduce this to 1 tsp), rice vinegar, garlic clove, boneless skinless chicken breast halves, salt & fresh ground pepper, fresh green beans, trimmed (i used steamed zucchini instead which was amazing), olive oil, hot cooked brown rice, romaine leaves

spring mix, apples, washed & sliced, halved horizontally seedless red grapes, halved horizontally cherry or grape tomatoes, red onions, thinly sliced, glazed walnuts, balsamic dressing - 1/4 cup balsamic vinegar , 1/4 cup fat-free, less-sodium chicken broth, 1 tbsp frozen orange juice concentrate, thawed, 1 1/2 tsp sugar, 2 tsp extravirgin olive oil, 1 tsp dijon mustard, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1 tsp garlic,minced.

veal stock or 1 3/4 cups chicken stock or 1 3/4 cups vegetable stock, butter (3/4 stick), shallots, sliced, honey, five-spice powder, sherry wine vinegar, ruby port, madeira wine, yellow peaches , unskinned and halved with the stones removed, icing sugar, barbary duck breasts, baby spinach leaves, sea salt, fresh ground black pepper, candied orange peel, if desired (to garnish )

cornish hens (1 3/4-2 lbs each), onion, cut in thick slices (i use these as a natural rack for the hens to sit on in the pan), onion, cut in quarters, orange, cut in quarters, parsley, dried thyme, kosher salt, for the filling, ground black pepper, for the filling, butter (1/8 cup for the filling, 1/8 cup for the skin ), kosher salt, for the skin, black pepper, for the skin, red currant jelly, garlic, minced, brandy (just pick up 1 of those little airplane bottles, they work fine if you don tsp keep in the ho), chicken stock, dry white wine, butter (optional)