Ingredients:
- 5 -6 navel oranges
- 4 bone-in skinless chicken breast halves
- coarse salt , to taste
- ground black pepper , to taste
Directions:
- Preheat oven to 400 degrees.
- Squeeze oranges to yield 3 cups of juice.
- In a large skillet, combine juice, vinegar and molasses.
- Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup (this should take about 10 to 15 minutes).
- Reserve half the glaze for serving.
- Line a sheet pan or baking dish with aluminum foil; spray with cooking spray.
- Place chicken breasts on the foil, season generously with salt and pepper; brush with glaze.
- Bake chicken, brushing with glaze twice, until juices run clear when pierced; approximately 35 to 40 minutes.
- Serve hot with reserved glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.2 Kcal (1307 kJ) | ||
| Calories from fat | 63.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 772.46mg | 32% | |
| Potassium | 985.53mg | 21% | |
| Total Carbs | 15.8g | 5% | |
| Sugars | 15.8g | 63% | |
| Protein | 47.2g | 94% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 108.8 Kcal (456 kJ) | ||
| Calories from fat | 22.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 11% | |
|---|---|---|---|
| Cholesterol | 48.53mg | 46% | |
| Sodium | 269.21mg | 32% | |
| Potassium | 343.46mg | 21% | |
| Total Carbs | 5.51g | 5% | |
| Sugars | 5.51g | 63% | |
| Protein | 16.45g | 94% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 6% | |
| Calcium | 19mg | 5% | |
* 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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