Chicken Poached in Orange Juice and Fresh Rosemary
Prep Time: 10 mins
Total Time: 22 mins
About This Recipe
"From "Wine Lover's Healthy Weight-Loss Plan"
Recommended Wine Pairing: Pinot Noir or Sauv Blanc
Sub options: raisins instead of currants; hazelnuts instead of walnuts"
boneless skinless chicken breasts
fresh ground black pepper
sprigs fresh rosemary
freshly squeezed orange juice
orange zest, finely minced
currants, rinsed and well drained, as garnish
coarsely chopped walnuts, toasted, as garnish
Preheat oven to 450°F.
Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper.
Place the chicken breasts in a single layer in a glass baking dish. Place a rosemary sprig under each breast. Pour orange juice over the chicken. Cover and cook for about 12 mins, or until thermometer registers 165°F Be careful not to overcook. When done, arrange on serving platter, discarding rosemary.
Whisk the balsamic vinegar and orange zest into the cooking juices and adjust seasoning. Pour the sauce over chicken. Garnish with currants and walnuts.
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Chicken Poached in Orange Juice and Fresh Rosemary (cont.)