Orange Rosemary Chicken Breasts
This dish not only makes a great main course, it’s also a great source of tasty leftovers to be used later in a salad.
In adapting this recipe, I use diet orange marmalade instead of regular. Without the sugar, the sauce does not “glaze” the chicken. Therefore, I make 1½ times the quantity of sauce to have more to spread around. If you can handle sugar and want a glaze, you can use regular marmalade. If you use this quantity of sauce, regular marmalade will add 2 points in the Points plan but no extra points in the PointsPlus plan. (Why? I can only assume it has to do with the quirks in the mathematical formulas.)
Makes 4 servings
- 4 breast halves, bone-in and skinless
- 1 tbsp. chopped fresh rosemary, divided
- 4½ tbsp. diet orange marmalade
- 3 tbsp. sherry vinegar, malt vinegar, or cider vinegar
- 1½ tsp. olive oil
- Cooking spray
- Spray a roasting pan.
- Place chicken breasts, bone-side up, in the pan.
- Sprinkle with ½ tbsp. chopped rosemary
- Bake chicken in 400º F oven for 20 minutes.
- In the meantime, combine remaining ½ tbsp. rosemary, marmalade, vinegar, and oil in a small bowl.
- Turn chicken breasts over and brush on marmalade mixture.
- Bake until chicken is not longer pink in the center, 15-20 minutes more.
- Serve, spooning sauce over the chicken.
For Weight Watchers: Each serving is 7 points on the Points plan and 9 points on the PointsPlus plan.
(Adapted from “Orange-Rosemary Glazed Chicken” in The EatingWell Diabetes Cookbook by Joyce Hendley and the editors of EatingWell™.)