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1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 recipe Orange-Dijon Glaze (see recipe below)
Coarsely ground black pepper
Shredded orange peel (optional)
Fresh herb sprigs (optional)
4 skinless, boneless chicken breast halves
1/2 cup olive oil
3 cloves garlic, minced
Directions
1. Place the chicken in a heavy plastic bag set into a large bowl.
2. In a small bowl, stir together olive oil, garlic, salt, and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally.
3. Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. (Or, to grill*, place chicken on the rack of an uncovered grill, boned sides up, directly over medium** coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time.)
4. Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange-Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs. Makes 4 servings.
Orange-Dijon Glaze: In a small saucepan, stir together 1/4 cup thawed frozen orange juice concentrate, 2 to 4 tablespoons Dijon-style mustard, 2 tablespoons water, 1 tablespoon balsamic vinegar (if you like), 1 tablespoon olive oil, 1 teaspoon snipped fresh basil, 1 teaspoon snipped fresh mint, and 1/2 teaspoon snipped fresh rosemary. Heat until glaze is warmed through. Makes 3/4 cup. *Note: Because of oil in the marinade, watch grill for flare-ups during cooking.
**Note: To test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before you have to pull away.
1/8 teaspoon ground black pepper
1 recipe Orange-Dijon Glaze (see recipe below)
Coarsely ground black pepper
Shredded orange peel (optional)
Fresh herb sprigs (optional)
4 skinless, boneless chicken breast halves
1/2 cup olive oil
3 cloves garlic, minced
Directions
1. Place the chicken in a heavy plastic bag set into a large bowl.
2. In a small bowl, stir together olive oil, garlic, salt, and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally.
3. Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. (Or, to grill*, place chicken on the rack of an uncovered grill, boned sides up, directly over medium** coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time.)
4. Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange-Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs. Makes 4 servings.
Orange-Dijon Glaze: In a small saucepan, stir together 1/4 cup thawed frozen orange juice concentrate, 2 to 4 tablespoons Dijon-style mustard, 2 tablespoons water, 1 tablespoon balsamic vinegar (if you like), 1 tablespoon olive oil, 1 teaspoon snipped fresh basil, 1 teaspoon snipped fresh mint, and 1/2 teaspoon snipped fresh rosemary. Heat until glaze is warmed through. Makes 3/4 cup. *Note: Because of oil in the marinade, watch grill for flare-ups during cooking.
**Note: To test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before you have to pull away.
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