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Baked Orange Chicken Recipe
Baked Orange Chicken Recipe photo by Taste of Home

Baked Orange Chicken Recipe

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“This is a very quick, elegant recipe,” writes Pamela Siple of Punxsutawney, Pennsylvania. “It can easily be doubled or tripled for company. I like to serve mine with a baked potato.”
TOTAL TIME: Prep: 5 min. + marinating Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 25 min.
MAKES: 2 servings

Ingredients

  • 1/2 cup orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons orange marmalade

Nutritional Facts

1 chicken breast half equals 187 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 217 mg sodium, 17 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Directions

  1. In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Yield: 2 servings.
Originally published as Baked Orange Chicken in Cooking for 2 Spring 2009, p13

Nutritional Facts

1 chicken breast half equals 187 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 217 mg sodium, 17 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Baked Orange Chicken

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 12, 2013

"This was incredible, but I think if it marinaded more than an hour it would've been even better. I read in one review where someone thought it was too sweet so I used unsweetened orange marmalade and it was just perfect. I think when I make it again I will be sure it gets to marinade longer and maybe even prick the chicken a little so the mixture can seep inside. This is a keeper!"

MY REVIEW
Reviewed Nov. 6, 2012

"This recipe has a strong orange flavor and is very sweet. I preferred the Apricot Glazed Chicken recipe (From the Cooking for 2 Magazine) over this one."

MY REVIEW
Reviewed Nov. 17, 2011

"I was in a hurry to make dinner, so I cooked the chicken on my George Foreman Grill for about 8 minutes (175 degrees). I put the marinade in a sauce pan over medium-high heat and let it reduce by half. Plate up the chicken and drizzle the marinade over top.

The chicken was juicy & tender. The marinade was sweet and just right.
Before we were evn done eating, my husband and son requested it again. I will be adding this to my file."

MY REVIEW
Reviewed Nov. 15, 2011

"Best type of recipe: few ingredients, usually on hand, easy and fast. Next time I may decrease the OJ and increase the soy sauce. My husband prefers the breasts pounded to 1/4" so one large breast served us both."

MY REVIEW
Reviewed Apr. 12, 2011

"Super easy and really good. I boiled carrots and used a bit of the fresh oj and soy sauce mixture with a T of marmalade and a T of brown sugar. I served the carrots over rice with the chicken."

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