Glazed Herb Chicken

Name: Glazed Herb Chicken
Ingredients: 1 can (14-1/2 ounces) chicken broth; 3/4 cup orange juice concentrate; 2 tablespoons red wine vinegar; 2 teaspoons grated orange zest; 2 garlic cloves, minced; 1/2 teaspoon dried minced onion; 1/8 to 1/4 teaspoon cayenne pepper; 1/8 teaspoon dried thyme; 1/8 teaspoon ground allspice; 4 boneless skinless chicken breast halves (1 pound); 1 tablespoon cornstarch; 1/4 cup honey; 1 medium navel orange, peeled and sectioned; 3 cups hot cooked rice; 2 teaspoons minced chives

15 ingredients

3 steps

Ingredients

1 can (14-1/2 ounces) chicken broth
3/4 cup orange juice concentrate
2 tablespoons red wine vinegar
2 teaspoons grated orange zest
2 garlic cloves, minced
1/2 teaspoon dried minced onion
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground allspice
4 boneless skinless chicken breast halves (1 pound)
1 tablespoon cornstarch
1/4 cup honey
1 medium navel orange, peeled and sectioned
3 cups hot cooked rice
2 teaspoons minced chives

Directions

1

In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade.
2

Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened.
3

Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives.