Orange Salt and Pepper Chicken
The citrusy sweetness of orange juice contrasts with the bite of pepper and garlic to give this chicken dish a bold and unique flavor profile.
1 cup orange juice
1 pound (4) boneless chicken breasts
1 teaspoon Frontier New Zealand Salt
(about 48 cranks on the fine setting)
1 teaspoon fine-grind black pepper
1/8 teaspoon white ground pepper
1/2 teaspoon minced garlic
In a small saucepan, bring orange juice to a boil. Turn heat down and simmer for about 20 minutes, until volume is halved (to 1/2 cup liquid). Cool orange juice reduction for about 15 minutes in the refrigerator.
Preheat oven to 375 degrees. Spray a large oven-proof baking dish with non-stick spray.
Marinate chicken breasts in a zipper storage bag with orange reduction for 30 minutes, refrigerated.
In a small bowl, mix salt, black pepper, white pepper and garlic until combined.
Place marinated chicken and reduction sauce in the baking dish, and cover each chicken breast evenly with seasoning.
Bake for about 25 minutes, or until internal temperature is 165 degrees (check with a meat thermometer). Drizzle remaining reduction from baking dish over chicken breasts before serving.
For a sweeter orange reduction, add 1 teaspoon of sugar to orange juice before reducing.
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As prepared, each serving contains 160 calories, 3g total fat, 75mg cholesterol, 720mg sodium, 8g total carbohydrate and g protein.