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Orange-Rosemary Glazed Chicken

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  50 Minutes
  4 servings
Shine up plain baked chicken with a tart rosemary and citrus glaze. Serve with roasted potatoes and sauteed spinach.
4   bone-in chicken breast halves (2 1/2-3 pounds total), skin removed, trimmed of fat
1/4 teaspoon  salt, or to taste
Freshly ground pepper to taste
1 1/2 teaspoons  chopped fresh rosemary, divided
3 tablespoons  orange marmalade
2 tablespoons  sherry vinegar, malt vinegar or cider vinegar
1 teaspoon  extra-virgin olive oil
Orange-Rosemary Glazed Chicken Recipe at
Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray.

Season chicken on both sides with salt and pepper and place, bone-side up, in the prepared pan. Sprinkle with 1 teaspoon rosemary.

Bake the chicken for 20 minutes. Meanwhile, combine the remaining 1/2 teaspoon rosemary, marmalade, vinegar and oil in a small bowl.

Turn the chicken pieces over and top with the marmalade mixture. Bake until the chicken is no longer pink in the center, 15 to 20 minutes more. Serve immediately, spooning the sauce over the chicken.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 252
Fat. Total: 3g
Protein: 43g
Carbohydrates, Total: 10g
Fat, Saturated: 1g
% Cal. from Fat: 11%
Cholesterol: 107mg
Sodium: 274mg
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