Citrus-Glazed Chicken Breast: a fresh and tasty dish in just a few minutes.
When it comes to quick recipes, light and affordable, chicken breast is always a winning choice. But how to make it special and not dry, without making things too complex in the kitchen?
The answer is simple: with a delightful combination of citrus!
The citrus-glazed chicken breast, seasoned with slices of oranges and lemons and wrapped in a convenient parchment paper, is a perfect solution for a fresh and flavorful lunch or dinner. In just a few steps, and with a few ingredients, you get a light and flavorful dish, also ideal for those who have little time but do not want to give up on a tasty and nutritious meal.
The execution is really easy, as we will see, and I am sure you have the ingredients in the fridge, since we are still in the midst of citrus season.
Discover how easy it is to prepare this delicious recipe, but first, take a look at the other interesting recipes.
READ THE TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Affordable
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: All Seasons, Fall, Winter, and Spring
Ingredients
- 2 chicken breasts (whole)
- 1 orange
- 1/2 lemon
- 2 tablespoons extra virgin olive oil
- herbs
- 1 tablespoon honey
- rosemary
- fine salt
- pepper
Steps
Wash the orange and lemon. Halve the orange, juice one half and slice the other half thinly. Obviously, if you have small oranges, use a whole one for juicing. Slice the lemon thinly as well.
Cut a sheet of parchment paper in half and then form a boat as shown in the video.
Score the chicken breasts without cutting all the way through.
Place two slices of orange and one slice of lemon with some fresh rosemary inside each boat.
Place the chicken breasts in the boats, on top of the citrus slices.
Prepare an emulsion by adding two tablespoons of oil to the orange juice.
Season to taste with spices (herbs for roast).
Add the honey and emulsify with a fork.
Pour the emulsion over the chicken breasts, leaving aside a couple of tablespoons.
Season the chicken breasts with salt, pepper, and rosemary and bake in a preheated oven at 356°F for at least half an hour. Then, broil for a few minutes.
Out of the oven and before serving, glaze with the emulsion set aside.
Tips:
During cooking, the meat will surely release its juices, so when placing the boats on the plates, try to drain a little of the cooking juices.
