Glazed Orange Chicken

Name: Glazed Orange Chicken
Ingredients: 8 boneless, skinless chicken breast halves; 13 cup freshly squeezed orange juice; 2 teaspoons frozen orange juice concentrate (optional, for a more intense orange flavor); 2 teaspoons freshly squeezed lemon juice; 2 teaspoons honey; 2 teaspoons Worcestershire sauce; 2 teaspoons grainy style Dijon mustard; 1 teaspoon canola oil; 1 teaspoon grated orange rind; 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried; 1 bunch watercress; 6 thin slices orange

12 ingredients

10 steps

Ingredients

8 boneless, skinless chicken breast halves
13 cup freshly squeezed orange juice
2 teaspoons frozen orange juice concentrate (optional, for a more intense orange flavor)
2 teaspoons freshly squeezed lemon juice
2 teaspoons honey
2 teaspoons Worcestershire sauce
2 teaspoons grainy style Dijon mustard
1 teaspoon canola oil
1 teaspoon grated orange rind
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
1 bunch watercress
6 thin slices orange

Directions

1

Place the chicken breasts in a single layer in a glass or ceramic baking dish.
2

Combine the ingredients for the marinade, and pour over the chicken.
3

Cover the pan, and marinate overnight or longer in the refrigerator, turning the chicken a few times.
4

When ready to cook, adjust oven racks to the middle and broil positions.
5

Preheat the oven to 375 degrees.
6

Bake the chicken, uncovered, in the marinade for 12 to 16 minutes or until almost done.
7

Be careful not to overcook.
8

Increase the heat to broil, move the pan of chicken under the broiler and cook a few more minutes, with the door partly open, until the breasts are golden.
9

While the chicken is cooking, line a serving plate with a bed of watercress.
10

Remove chicken from the oven, place on top of the watercress, spoon the pan juices over and garnish with orange slices.