Love to be in the Kitchen

Orange Rosemary Chicken

by 4 Comments

My husband, Justin, and I discovered that we live less than a mile away from Harmon’s, a neighborhood/local brand/a-little-bit-upscale grocery store. So, we decided to make a visit a few weekends ago. We toured around, awed at the presentation of products, and astounded by the numerous free samples, and amazed at the fresh, on-site, made food there. As we passed the deli, one item caught my eye–orange rosemary chicken. It looked and sounded good, the salesman tried to get us to buy some, but I looked knowingly at Justin and said, “I can make that easily.” Challenge to myself, accepted! (Name that sitcom!)

Now, I’ll let you in on a secret…this is one of the first recipes that I didn’t measure out (or record while I was actually cooking it…oops). The only referring I did was for oven temperature and cook time.

Yield: 2

Orange Rosemary Chicken

Orange Rosemary Chicken

Ingredients

  • 2 chicken breasts
  • 1 naval orange
  • 1 egg
  • 1/2 cup milk
  • rosemary
  • breadcrumbs
  • 1 cup orzo (this would also go very well with orange zest-flavored risotto)
  • 1/2 red pepper

Instructions

  1. Preheat the oven to 350*.
  2. Slice up the orange. Put 4 slices in the bottom of a glass 9×9 pan.
  3. Begin to boil the orzo with a slice of orange in the water.
  4. Pound out your chicken breasts.
  5. Mix the egg and milk together. Dip the chicken in this (I find this better holds breading on rather than just milk or just egg or just butter).
  6. Mix the breadcrumbs and rosemary together (this is the biggest part that I just eyeballed). Put in as much rosemary as you’d like. Dip the chicken in and press the chicken to make sure the breading gets on the bottom. Flip it over and the same with the other side.
  7. Place the chicken on top of the orange slices in the glass pan and top with more orange slices. Squeeze the end of the orange on top for added juice.
  8. Cook for 35 minutes.
  9. When the orzo is done, drain it, and squeeze more orange juice on it.
  10. Chop up the red pepper and mix in with the orzo.
  11. When the chicken is done, plate on the orzo. You can either keep the cooked orange slices on to eat, or as garnish, or serve without.
© Tayler Morrell, The Morrell Tale

 

With the unused pieces of orange, give to your baby/toddler to enjoy!

Other recipes you’ll love by Tayler:
Bloomin’ Onion Rings
Leek and Potato Soup
Crockpot Apple and Balsamic Chicken
Blog // Facebook // Twitter // Instagram // Pinterest
Tayler Morrell blogs at The Morrell Tale. She loves to share her experiences as a teacher, wife, and new mother. Tayler and her husband both love to cook and share their recipes often on the blog. When she’s not blogging, Tayler loves to read, play videogames with her husband, watch her baby boy grow, run, and play soccer and volleyball.

Comments

Leave a Reply

Skip to Recipe