Orange Chipotle Chicken Breasts

This chicken couldn't have turned out any better. 

It was a huge hit and really enjoyed by all. It needs to be filed in your "recipes to try" box.....with a star beside it. Not kidding!

Along with the Hoisin Rice (will post very soon), I made some 
Roasted Garlic Parmesan Broccoli.

It's super easy, fast and delicious. 

Just heat your oven to 400*.  Line a baking sheet with tinfoil, spread out the broccoli and drizzle on a good amount of olive oil and some chopped garlic, salt and pepper. Mix to coat every piece, then roast for about 7-8 minutes. Add freshly grated parmesan and continue to roast for another 1-2 minutes. I shake the pan a time or two during the cooking process.

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Orange Chipotle Chicken Breasts

1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
4 boneless, skinless chicken breasts
1/2 cup chicken broth
1/4 cup fresh squeezed orange juice
2 tbsp pure maple syrup
1 tsp soy sauce, reduced sodium
1/2 tsp *chipotle puree
2 tsp orange zest

Combine cumin, chili powder and salt. Rub into both sides of chicken breasts.

Using a large skillet, heat oil to medium high. Brown breasts, 3-4 minutes per side or until a nice crust forms and chicken is just shy of completely cooked. Remove from skillet and set aside.

Whisk together chicken broth, orange juice, maple syrup, soy sauce, chipotle puree and orange zest. Add to skillet, scraping up any brown bits. Bring to a simmer; add chicken back to skillet, cover and let chicken braise until completely cooked through, apprx. 4-5 minutes depending on thickness of breasts. Do not turn chicken. Remove breasts and keep warm.

Bring sauce to a boil and reduce by about half. Add a small pat of butter and swirl pan until melted and combined. Taste for seasoning. Serve over chicken.

I like to serve this along with Hoisin Rice.

*As for the chipotle puree, I keep a covered glass dish in the fridge with a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.

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