Thursday, March 12, 2009

Rosemary Orange Chicken Breasts


Rachael Ray 365 to the rescue again. Seriously, even if you hate her on television as much as I do, you should look into this book and many of her other cookbooks. The recipes of hers that I have tried have been great about 98% of the time. Once in a while there will be a dud, but luckily for us it isn't often.

I found some wonderfully fresh vegetables while shopping this weekend. I am so excited spring is around the corner and there will be more fresh vegetables to come. I picked up some baby bok choy because my Thai neighbor Oy used cook it and we thought it was delicious. I miss her, and not just for her cooking skills. I was on my own to figure out what to do with the bok choy this time.

I browsed my 365 book for the millionth time and came across a recipe for Rosemary-Orange pork chops. I had chicken breasts thawed out for dinner so it became Rosemary-Orange Chicken. It was wonderful on chicken and I can't wait to try it on pork chops. Give this a try, it's a great spring dish.

Ingredients

* 1 orange, juice and zest of, navel
* 3 tablespoons light brown sugar
* 1 cup fat-free chicken broth
* 2 sprigs fresh rosemary, leaves removed and chopped
* 1/2 teaspoon red pepper flakes
* salt
* fresh ground pepper
* 2 tablespoons extra virgin olive oil
* 4 pork loin chops, 1 inch thick (or in my case chicken breasts)

Directions

In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper lakes, salt and pepper. Bring the mixture to a boil, then lover the heat to a simmer and cook until reduced by half.

Heat a large skillet over medium high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side. (or until done) Pour the glaze over the cooked pork chops. Toss to coat and transfer to a serving platter.

I grilled my chicken breasts outside because it was a wonderful warm spring day. For the bok choy I mixed orange juice, sesame oil, soy sauce, and a little red pepper flake. I poured some of it on before grilling it and reserved some for when it came off of the grill.

4 comments:

Jescel said...

i received this cookbook as a christmas gift, but i've only cooked a coople of recipes from it - not that I don't like it. it's just that i'm more drawn to cookbooks with photos in it :o) anyways, this sounds intersting. i like the combo of flavors here.. and yes, rachel's recipes are usually reliable. good for busy wives.

fearlesskitchen said...

I've always hated her on television (but I've stopped saying bad things about her since I found out what a dog person she is), but this looks delicious. If I see a copy of the book I'll have to check it out!

sassyfoss said...

This meal was delicious. Michelle is my daughter and cook. I have tried new dishes and foods that she has prepared..and I usually like all of them. The bok choy was a good side dish for the chicken.

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