Recipe by tigerpaws
"One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!"
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grated orange zest
skinless, boneless chicken breast halves
Great and easy recipe. I switched mustard with cumin but still game out great! Very good meal to make in the week or ahead of time to heat up during the week.
My report is just a little different from the others because somehow the flavors just seemed like they were swimming in oil and couldn't be savored. I wondered if there was an error in the amount of oil. I tried to cook down the sauce after removing the chicken, but that didn't really work. The chicken itself turned out moist and tasty, but I had to dunk the leftovers in Trader Joe's Sweet Chili Sauce (a nice complement). I think I will try this again using only a tablespoon or so of oil and orange juice concentrate----or maybe the orange juice, a little oil, and Dijon mustard. I'll give it another try! Sorry about my review!
Really good and fresh tasting. I was glad to see a citrus recipe that didn't automatically turn to an Asian flavor. This didn't really make a glaze. It was mostly liquid, but really good flavor. I will definitely make this again!
This wasn't terrible, however, it was very bland. I also added cumin along with the paprika as someone mentioned cumin in a review. The "sauce" never really turned into a sauce. It was more of a juice. The chicken was juicy, but not very appealing. Everyone ate it, but I wouldn't make it again.
This so good! I put everything together (half the salt because I'm on a sodium restricted diet)in a large plastic zip-lock bag breaking up the orange zest in the bag and marinated it for an hour. I took the chicken out onto the baking sheet and poured 1/2 the liquid over all of it and baked it for 1/2 hour. It wasn't as brown as the photo but it was definitely orangy and very moist. I highly recommend!
Great taste and stayed Very juicy! I will make this again
I added all the ingredients except for the mustard and substituted that with cummin. I also added 3 tsp of brown sugar hoping it gave me the syrup consistency in the sauce but it didn't. It did add a nice flavor to it but it was still kind of bland. My husband wasn't impressed but my kids LOVED it. My 2 and 1 yr old both had seconds.
My husband says it needed more sauce. However we both agree it was somewhat healthy.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Orange-Glazed Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 274
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