Friday, June 13, 2014

Naval Apricot Chicken

Naval Apricot Chicken
For the chicken
2 skinless boneless split chicken breasts
2 Tablespoons fresh squeezed naval orange juice
Kosher salt
Lemon pepper seasoning
2 Tablespoons Dijon mustard
For the sauce
1/2 cup apricot preserves or jam
2 Tablespoons fresh squeezed naval orange juice
1 teaspoon reduced-sodium soy sauce or worcestershire sauce
1 teaspoon freshly minced garlic (about 2 cloves)
1 teaspoon freshly minced ginger
2 Tablespoons Dijon mustard
1 teaspoon dry onion soup mix, optional
Lay the chicken flat in a 2 quart pyrex baking dish.
Squeeze orange juice over chicken, season with salt and pepper, to taste.
Spread 1 tablespoon of Dijon mustard onto each piece of chicken.
Cover and allow to marinate it in the refrigerator overnight before baking it.

Preheat the oven to 350 degrees.
In a large pyrex measuring cup, combine all the remaining ingredients.
Pour the mixture over the chicken. Top it with fresh apricots, if desired.
Bake the chicken for 20-25 minutes or until it is cooked throughout.
Remove from oven. Turn oven to Broil.

Test thickest part of chicken with a meat thermometer.
It should read 165°F and chicken should no longer be pink inside. 
Note: mine reached 184°F + broiled & warmed in the microwave twice and it was still moist.
 Return chicken to oven, Broil 1 & 1/2 to 2 minutes.
Just until the sauce starts to bubble and caramelize.

Allow the meat to rest for 10 minutes before cutting.

While meat is resting thicken the sauce...
Add the sauce to a hot saucepan and whisk in 1 to 2 teaspoons of cornstarch.
Strain and serve hot on the side.
Vegetable Medley in Lemon Butter Sauce
1 head broccoli, remove florets from stem
 24 baby carrots, sliced diagonally
2 summer squash, sliced into thick strips
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon lemon juice
1/8 teaspoon garlic powder
1/2 teaspoon dried marjoram, crushed
kosher salt, to taste
cracked black pepper, to taste
Place the broccoli and carrots in a large pot of boiling water.
Boil for 2 minutes, then add squash and continue boiling for additional 3 minutes.
Meanwhile, melt butter and olive oil together.
Add lemon juice, garlic powder, marjoram.
Season with salt and pepper.
Drain vegetables very well, then place into saucepan, gently toss to coat.
Almond and Mushroom Rice Pilaf
1 cup toasted sliced or slivered almonds
2 boxes NearEast Original Rice Pilaf
1/8 cup unsalted butter
1/8 cup extra virgin olive oil
1 large sweet Vidalia onion, diced into 1/2 inch cubes
1/2 cup chopped mushrooms
2 cloves garlic, minced
1 cup chicken broth
In a large dry saucepan over medium heat, add almonds and toast about 4-5 minutes.
Remove from pan.
Add butter and olive oil to the same saucepan the almonds were toasted in.
Toss in onions, sauté 3-4 minutes then add the mushrooms.
Continue to sauté until the onions are transparent.
Add garlic, cook until fragrant 1 & 1/2 to 2 minutes. 
Transfer to a bowl and set aside.
Add 2 more tablespoons of olive oil to the saucepan, toss in both boxes of rice and butter.
Toast about 5 minutes. Add 3 & 1/2 cups water and bring to a boil then add seasoning packet from box of rice. Boil for 10 minutes. Reduce heat, add chicken broth, cover and simmer for 5 minutes or until rice is tender. Add mushroom and onion mixture, continue to simmer an additional 5 minutes.
Serve hot.

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