Roast Chicken Breasts with Orange Marmalade Glaze – 2018 Red Carpet Menu for Oscar®
We have all gone through a time when we are old enough to start seeing who we’re going to be while still being young and needing guidance from our parents and clashing as we begin to crave full independence. The vacillation between feeling young and feeling “grown” while hormones are ebbing and flowing is, in short, being a teenager.
Lady Bird captures that tension between mother and daughter AND between those sides of ourselves beautifully. Having a war in one sentence, being on the same page in the very next one. Artfully done. Beautiful to watch.
The acting is incredible with, for me, Laurie Metcalf stealing the show! I don’t think she’ll win the Oscar over Allison Janney, who was also amazing in I, Tonya, but… boy… her performance is astounding. Spot-on!
Speaking of spot-on, this Marmalade-y Bird chicken is a full-out delight. I knew it would be a chicken dish – the name of the movie dictated it – but I didn’t know what that would become. Then, in that delightful way our brains work at something when we’re on to something else, “Marmalade-y” popped into my head like someone put it there out of the blue. I love that.
Now about this dish…I’ve always enjoyed orange chicken in Chinese cuisine so I was really excited to create a version that didn’t rely on Asian flavors. Incidentally, I’d suggest using a marmalade that doesn’t contain high fructose corn syrup or anything unnatural. Also, the glaze works wonderfully with cutlets if you’re strapped for time with last-minute dinner guests or a long day of running around. The savory-sweet balance is sooooo good.
But what to serve with it? Well it’s on to the side dishes!
- 4 whole boneless chicken breasts
- 3 tbsp olive oil
- 4 tbsp + 2 tbsp butter
- 4 tbsp orange marmalade
- 2 tsp orange zest
- 1-1/2 tsp red chili pepper flakes
- salt & pepper to taste
- 1/4 cup chicken broth
- Drizzle and heat oil in an oven safe skillet on medium heat. Add chicken breasts. After 5 minutes, turn and cook for another 5 minutes.
- Place skillet in a 375° oven for 30 minutes.
- Make marinade by adding butter, marmalade, zest, red pepper flakes, salt & pepper to a non-stick saucepan over medium heat. Stir until well combined.
- After 30 minutes, remove skillet from oven, brush both sides of each piece of chicken with orange glaze, and place back in the oven for another 10 minutes, or until the internal temperature reaches 165°. Remove from oven and place chicken on a cutting board to rest.
- Add remaining orange glaze to the skillet over medium heat with 2 tbsp butter and chicken broth, stirring to deglaze the pan well until it just starts to bubble.
- Drizzle sauce on chicken and serve.