Ingredients Jump to Instructions ↓

  1. 1 16 ounce jar orange marmalade

  2. 1 16 ounce jar apricot preserves

  3. 1 cup orange juice

  4. 4 boneless chicken breast

  5. 5 boneless chicken thighs Salt and pepper to taste Olive oil

  6. 1-2 tablespoons chopped rosemary, fresh or dried

  7. 2 cups white or brown rice

  8. 2 tablespoons orange zest

Instructions Jump to Ingredients ↑

  1. Season all chicken pieces with salt and pepper on both sides. Place chicken, skin side down, in a saute pan to brown. Turn chicken over to brown on all sides. Remove pan from heat and let rest. Heat preserves and orange juice until it is the consistency of a thinned fruit sauce. Arrange chicken pieces, top side up, in a greased/sprayed 9 X 13 pan. Pour preserve sauce over chicken and sprinkle with rosemary. Bake in a 350 degree oven, uncovered, for a half an hour. While chicken is cooking, steam rice. After rice has steamed, add orange zest and fluff zest through with a fork. Serve chicken pieces over rice.


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