BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
ORANGE-GLAZED CHICKEN
I had just graduated from college and was living in an apartment. A friend gave me this recipe and it's a sweet and tangy way to dress up a chicken breast.-Diane Madonna, Brunswick, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Combine flour, salt if desired and pepper; coat chicken breast. In a skillet, heat oil on medium; brown chicken. Spread marmalade on top of chicken; sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes or until juices run clear.
Nutrition Facts : Calories 370 calories, Fat 17g fat (0 saturated fat), Cholesterol 83mg cholesterol, Sodium 71mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN BULGUR SKILLET
This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.
Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.
ORANGE-GLAZED CARROTS
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
- Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
ORANGE-GLAZED CHICKEN WITH CARROTS AND BULGUR
Marmalade makes an instant glaze for roast chicken that the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, arrange chicken in a single layer; season with salt and pepper. Roast 10 minutes. Brush with half the marmalade, and rotate sheet. Continue to roast, brushing once more with marmalade, until chicken is browned and cooked through, 10 to 15 minutes more.
- While chicken is roasting, heat oil in a large saucepan over medium-high. Add carrots; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add bulgur and 1 1/2 cups water; bring to a boil. Cover, and reduce heat to low; cook until bulgur is tender, 10 to 12 minutes. Stir in lime zest and juice; season with salt and pepper. Serve chicken with bulgur.
Nutrition Facts : Calories 646 g, Fat 24 g, Fiber 8 g, Protein 49 g
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
CINNAMON AND ORANGE GLAZED CARROTS
This was one of the few ways my mom could get my dad to eat carrots as us kids were growing up.
Provided by Katie H
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
- Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
- Bake in the preheated oven until carrots are tender, 15 to 20 minutes.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 29.2 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 121.8 mg, Sugar 23.3 g
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
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