Yes, a fresh orange was used for this particular chicken meal too. But Scotty, we just had an orange flavored chicken meal for dinner on Tuesday night and now we have to eat it again? Well, the packet of chicken breasts that I bought came with two breast filets and I marinated both at the same time, cooking one after about 5 hours of marinating then cooking this one after about 29 hours of marinating. And, to mix things up a tad, I did scoop some Shitake mushrooms along with some asparagus, grabbed my sharpest blade and sliced up these fresh veggies for their timely dining with the orange marinated (and now orange stuffed) chicken breast. Hungry yet?
How Dinner Was Done
After (previously) seasoning both sides of this chicken breast with honey, salt, pepper and fresh juice from an orange then letting marinade atop orange peels, I carefully made a small slither on top of this breast for shoving a piece of orange in between. Once the oven was preheated to 350, I placed the chicken in the oven, set the timer to 30 minutes and added the sliced mushrooms and asparagus along with a few drops of water to a small pot and began to cook covered on low (leave on low and will slowly cook and magically be done in aprox 30 minutes, just when the chicken breast is fully cooked). To note, I did flip the chicken breast once (after 15 minutes) and then put back in for another 15 minutes. And, somewhat similar to the previous orange flavored chicken dinner gathering, I took the cooked chicken out, added the sliced Shitake mushrooms and asparagus and chomped it all down with another cold glass of fruit flavored tea. Bizz-am!
Re-Cap!
The Basics-
(1) Boneless Chicken Breast
Fresh Juice from an Orange
Sprinkles of Salt & Pepper
Dab of Honey
*Orange peels were used while marinating
Cooking Instructions-
Baked in oven for 30 minutes at 350 degrees (on top shelf)
*I flipped the breast once, cooking both sides for 15 minutes each
Drinks to Consume With-
Fruit Tea or a Pinot Grigio
*I do plan to serve some posts regarding the tea I make/drink so, please do be tuned. And, certainly worth the mention, for more information specific to wine and the pairing there of with meals, check out Gary V’s classy wine show at Wine Library TV
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