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.

Chicken Breasts in Gravy over Cheese Tortellini

This dish turned out really good. 

Seriously good and it was really easy to make, with very few ingredients.

In my mind I was thinking of the breasts in some kind of cheesy sauce, 

but then decided to do just a simple cream sauce and serve it over some frozen 

5 cheese tortellini's that I needed to use up. 

It was a good choice and took very little time to make.

Chicken Breasts and Gravy over Cheese Tortellini

6 chicken breasts, boneless & skinless

Salt and pepper

1 tbsp olive oil

1 small onion, finely chopped

4 garlic cloves, chopped

1 tbsp butter

2 tbsp flour

1 cup chicken broth

1 cup milk
1/4 tsp nutmeg, freshly grated

3 tbsp fresh parsley, chopped

2 cups tortellini, cooked according to package directions

Heat oil in a large skillet over medium high heat; salt and pepper the chicken breasts and brown on both sides. Remove to a plate and set aside.

In the same skillet saute onion and garlic until softened. Whisk in butter and flour and cook 2-3 minutes. Add broth and milk whisking until well mixed. Add nutmeg; then add back in chicken and any juices accumulated on the plate. Cover and simmer until chicken is cooked through, 7-12 minutes depending on size of breasts. The sauce will thicken as it cooks. Taste for salt and pepper. Add in 2 tbsp of the parsley saving the rest to garnish individual plates.

Serve over cooked cheese tortellini or pasta of your choice.