Balsamic Chicken With Roasted Orange Asparagus
"When it comes to heart health, the adage easily could be "an orange a day keeps the doctor away." Oranges are a great source of pectin, a fiber that helps remove cholesterol from the blood and neutralizes harmful substances that can scar heart tissue. Pectin is in orange pulp and pith, so eat whole oranges or drink pulpy juice for the most benefits. Exchanges: 1 vegetable, 4 lean meat. From Spring 2013 Diabetic Living magazine."
photo by Crafty Lady 13
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1 teaspoon dried rosemary or 1 teaspoon oregano, crushed
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon black pepper, divided
- 4 small bone-in chicken breast halves, skinned (2 pounds)
- 1⁄2 cup reduced-sodium chicken broth
- 1⁄4 cup balsamic vinegar
- 1 lb asparagus, trimmed
- 2 tablespoons orange juice
- 4 orange wedges
- shredded orange peel
directions
- Preheat oven to 425°F In a small bowl combine rosemary, garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle herb mixture evenly over skinned sides of the chicken breast halves; rub in with your fingers.
- Coat a very large nonstick skillet with nonstick cooking spray. Heat over medium heat. Add chicken pieces, herb sides down; cook 4 to 6 minutes or until browned. Turn chicken pieces over. Remove skillet from the heat. Carefully add broth and vinegar to the skillet. Return skillet to heat. Cover and cook 15 to 20 minutes or until chicken is no longer pink (170°), spooning broth mixture over chicken occasionally.
- Meanwhile, in a 15x10x1-inch baking pan arrange asparagus spears in a single layer. Drizzle with orange juice and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Roast asparagus 12 to 15 minutes or until crisp-tender. To serve, place one chicken piece on each of four serving plates. Spoon pan juices evenly over chicken pieces. Divide asparagus spears among the plates. Serve with orange wedges and garnish with orange peel.
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RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>
