Wednesday, July 21, 2010

Chicken with Orange Ginger Glaze

Another magazine (Cooking Light) find!  This recipe is awesome!  It does have honey, which I do allow in moderation.  Oh, and if you notice in the picture the almonds are actually black.  Oops - yep I burnt them.  I totally forgot they were on the stove toasting until my observant husband asked about them.  They still got eaten and tasted just fine.  :)

Chicken with Orange Ginger Glaze
2 chicken breasts, but in half lengthwise
1/2 t. salt
1/4 t. pepper
1/8 t. garlic powder
1 1/2 t. olive oil
1 navel orange
3 T. honey
1 t. grated peeled fresh ginger
Sprinkle chicken with salt, pepper, garlic powder.  Heat oil in large skillet over medium-high heat.  Add chicken; cook 3-4 minutes on each side or until browned.  While chicken cooks, grate rind and squeeze juice from orange to measure 1 t. rind and 1/4 c. orange juice.  Add orange rind, juice, honey, and ginger to chicken, scraping bottom of pan to loosen browned bits.  Bring to boil; reduce heat and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy.  

Roasted Broccoli
3 broccoli crowns
cooking spray
1 T. olive oil
1 garlic clove, minced
1/4 t. salt
1/4 t. black pepper
3 T. sliced almonds
Preheat oven to 475º.  Cut broccoli into bite-size pieces.  Place broccoli in single layer on jelly-roll pan coated with cooking spray.  Combine olive oil and garlic.  Drizzle oil mixture over broccoli, toss well.  Sprinkle with salt and pepper.  Bake at 475º for 14 minutes.  While broccoli roasts, toast almonds, stirring constantly, in small skillet over medium heat 2 minutes.  Sprinkle roasted broccoli with toasted almonds.  

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