Orange Rosemary Chicken
Recipe Blog Post
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
3 tablespoons O&V Rosmarino Dipper Spice *
1 – 1½ lbs chicken cutlets or chicken breasts cut in half horizontally
3-4 tablespoons O&V Roasted Garlic Oil or Rosemary EVOO *
5-6 tablespoons O&V Orange Rosemary Sauce *
Fresh rosemary and sliced navel oranges for garnish
Preparation
Cut regular chicken breasts in half horizontally or use thinner cut chicken cutlets for this recipe.
In a bowl, marinade the chicken with 1 tablespoon of oil and the dipper spice mix for a minimum of 1 hour and up to overnight.
Heat remaining oil in a skillet and sauté the chicken for 4 minutes on each side until cooked through (use a meat thermometer to check that it is at 165F).
Remove from the heat and drizzle with the Orange Rosemary Sauce. Serve garnished with fresh rosemary and slices of navel oranges to squeeze over.
Serves 4
Active time 18 minutes Total Time: 80 minutes includes marinading time
Notes
* The Rosemary EVOO or Roasted Garlic oil add a nice additional layer of taste, enhancing the flavors of the Rosmarino Dipper Spice Blend. You can use an Unflavored EVOO but the flavor intensity will change from this recipe. You can substitute the dipper blend for your favorite spices, although that will certainly change the taste of this dish.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Poultry, Orange Rosemary Chicken, Rosmarino Dipper Spice, Rosemary EVOO, Roasted Garlic Oil, Orange Rosemary Sauce, Mediterranean Diet, Healthy Eating,
