** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. With vegetable peeler, remove four 3-inch-long strips peel (about 3/4 inch wide each) from 1 orange.
2. Cut peel lengthwise into very thin slivers. Squeeze enough juice from 2 oranges to equal 2/3 cup.
3. Cut peel and white pith from remaining 2 oranges.
4. Cut each orange in half from stem to blossom end, then cut each half crosswise into 1/4-inch-thick slices; set aside.
5. Rub chicken breasts with salt, pepper, and thyme.
6. In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot.
7. Add chicken breasts and cook until golden, about 6 minutes, turning once.
8. Add orange juice, orange-peel strips, and chicken broth; heat to boiling.
9. Reduce heat to low; cover and simmer 20 minutes or until juices run clear when chicken is pierced with tip of knife.
10. In cup, mix orange marmalade and cornstarch until blended.
11. Transfer chicken breasts to warm platter; keep warm.
12. To same skillet, add marmalade mixture; heat to boiling.
13. Cook, stirring constantly, 1 minute, until sauce thickens slightly.
14. Stir in orange slices; heat through. Spoon sauce over chicken breasts on platter.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Corn, Oranges, Olive Oil allergies.
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