Manhattan Glazed Chicken {Foodie Friday}

My first job out of high school was working at Red Lobster. I did all sorts of jobs there…
everything but cook and serve tables. It was a great experience and since I was so well cross-trained, I was in pretty high demand which worked out really well for me at the time. I am not a big seafood eater, so working there was really great because I wasn’t tempted to eat the food every time I was there. I don’t work there now, but we still like to eat there occasionally. They have a new Maple Glazed Chicken on their menu. It’s pretty fabulous. We have attempted to duplicate this at home a couple of times. This recipe doesn’t have maple in it, but the orange in this give it an exceptional flavor. This would be excellent served over wild rice. Next time I make it I am going to do that. It’s making me hungry just thinking about it.

One Year Ago: Bacon and Broccoli Quiche

 

Manhattan Glazed Chicken

Ingredients

1 ½ teaspoons extra virgin olive oil

4 skinless boneless chicken breasts

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup orange marmalade

¼ cup cherry spreadable fruit (such as Polaner All Fruit)

1 teaspoon lower sodium soy sauce

1 teaspoon butter

1 tablespoon bourbon

Directions

Heat a large heavy skillet over medium high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

Place marmalade, cherry spreadable fruit, and soy sauce in a small saucepan; bring to a boil. Reduce heat, simmer  minutes or until very thingk, stirring frequently. Add butter, stirring to combine. Remove from heat; stir in bourbon. Spoon glaze over chicken.

Source: Cooking Light

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