Recipe by Saturn
I adopted this recipe from the RecipeZaar account. I was blown away at how flavourful this dish was. Be careful not to actually burn it though as the burnt molasses taste will permeate the entire dish. ;) Trust me on that one! ---- Original Chef's notes: "This simple citrus glaze has a hint of sweetness, but also takes on a bit of smoky flavor from the molasses and red wine vinegar. The chicken turns a beautiful mahogany color, and is so delicious. From Everyday Food's January 2004 issue."
Top Review by ciao
Moxie! We loved this chicken! The glaze is perfect. First off, I started with 3 cups of Sunny Delight, added the molasses, and I had to use white wine vinegar, out of red and...KIDDING, lol! I used real OJ!(but I really did have to sub white wine vinegar) The glaze is so good! Mine took longer than 15 minutes to cook down, too. I think it was because I used a saucepan, and not a large skillet--no biggie. The chicken came out moist and delicious. I will definitely make this one again! Thanks mox!
- 5 -6 navel oranges (enough to get 3 cups fresh-squeezed juice)
- 1⁄2 cup red wine vinegar
- 1⁄2 cup molasses
- 4 boneless skinless chicken breast halves
- salt and pepper
Directions See How It's Made
- Preheat oven to 400 degrees Fahrenheit, and cover a rimmed baking sheet with foil.
- Squeeze the oranges until you have 3 cups of juice.
- In a large skillet, combine the juice, molasses and vinegar and bring to a boil over high heat, skimming foam periodically.
- Boil until you have only about a half cup of thick glaze.
- This takes 10-15 minutes.
- Set half the glaze aside in a separate container for serving with the chicken.
- Place the chicken breast halves on the baking sheet and season with salt and pepper.
- Brush with glaze.
- Bake chicken, brushing with glaze two more times, until juices run clear when pierced, 35-40 minutes.
- Serve chicken hot with reserved glaze.