Directions:
- Preheat oven to 400°.
- Squeeze 5-6 oranges to yeild 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vingear and 1/4 cup molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup; about 10-15 minutes. Reserve half the sauce for serving.
- Place chicken breasts on a rimmed baking sheet lined with tinfoil. Season generously with coarse salt and cracked pepper. Brush with glaze.
- Bake chicken, brushing with glaze and twice, at 20 minute intervals, until juices run clear when thickest part of meat is pierced with a fork - about 35-40 minutes. Serve hot with reserved glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.55 Kcal (1694 kJ) | ||
| Calories from fat | 63.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 772.46mg | 32% | |
| Potassium | 1341.19mg | 29% | |
| Total Carbs | 39.38g | 13% | |
| Sugars | 33.48g | 134% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 49.17g | 98% | |
| Vitamin C | 104.4mg | 174% | |
| Iron | 1.1mg | 6% | |
| Calcium | 133mg | 13% | |
| Amount Per 100 g | |||
| Calories | 83.68 Kcal (350 kJ) | ||
| Calories from fat | 13.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 11% | |
|---|---|---|---|
| Cholesterol | 28.8mg | 46% | |
| Sodium | 159.79mg | 32% | |
| Potassium | 277.43mg | 29% | |
| Total Carbs | 8.15g | 13% | |
| Sugars | 6.93g | 134% | |
| Dietary Fiber | 0.81g | 16% | |
| Protein | 10.17g | 98% | |
| Vitamin C | 21.6mg | 174% | |
| Iron | 0.2mg | 6% | |
| Calcium | 27.5mg | 13% | |
* 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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