Chicken Poached in Orange Juice and Fresh Rosemary |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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 Ingredients:
4 boneless skinless chicken breasts |
sea salt |
fresh ground black pepper |
4 large sprigs fresh rosemary |
2 cups freshly squeezed orange juice |
1/3 cup balsamic vinegar |
2 tablespoons orange zest, finely minced |
1/2 cup currants, rinsed and well drained, as garnish |
1 cup coarsely chopped walnuts, toasted, as garnish |
Directions:
1. Preheat oven to 450°F.
2. Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper.
3. 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.
4. 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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