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| 3 cups |
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Fresh Orange Juice(5-6) |
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| 1/2 cup |
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Red-Wine Vinegar |
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| 1/4 cup |
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Molasses |
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| 4 |
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Chicken Breasts |
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Salt & Pepper |
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| 1 |
Preheat oven to 400°. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10-15 minutes. Reserve half the glaze for serving. |
| 2 |
Place chicken breasts on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze. |
| 3 |
Bake chicken, brush with glaze twice, until juices run clear when pierced, 35-40 minutes. Serve hot with reserved glaze. |
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| Servings: 4 |
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| Recipe Source |
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Source: Everyday Food
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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