Directions:
- In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
- Season the chicken liberally with salt, pepper and poultry seasoning.
- When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
- In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
- Drizzle sauce over chicken and top each piece with arugula greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1160.62 Kcal (4859 kJ) | ||
| Calories from fat | 968.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.6g | 166% | |
|---|---|---|---|
| Cholesterol | 238.73mg | 80% | |
| Sodium | 183.77mg | 8% | |
| Potassium | 427.25mg | 9% | |
| Total Carbs | 25.22g | 8% | |
| Sugars | 19.39g | 78% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 24.34g | 49% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 347.15 Kcal (1453 kJ) | ||
| Calories from fat | 289.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.18g | 166% | |
|---|---|---|---|
| Cholesterol | 71.4mg | 80% | |
| Sodium | 54.97mg | 8% | |
| Potassium | 127.79mg | 9% | |
| Total Carbs | 7.54g | 8% | |
| Sugars | 5.8g | 78% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 7.28g | 49% | |
| Vitamin C | 1.7mg | 10% | |
| Iron | 0.2mg | 3% | |
| Calcium | 21.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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