Chicken L’Orange
A few months ago my children asked me if I could make Chicken L'Orange for dinner. I know that L'orange is usually Duck, but I'm an adventurous type so why not. Tonight was Chicken L'Orange night and quite frankly, I can't believe how simple it was. Oh and by the way, they all loved it! Chicken L'Orange Ingredients: 4 Bone In Split Chicken Breasts 1 12 oz can Orange juice Concentrate ¼ Cup Honey 3-4 Tbsp. Olive Oil Salt and Pepper Zest of 1 Orange Directions: Pre-heat oven to 375° In a small saute´ pan, thaw OJ Concentrate over medium heat. Whisk in honey, ¼ tsp salt and ¼ tsp pepper, reduce heat to low and simmer for 5 minutes, set aside. In a large skillet heat Olive Oil over high heat, Salt and Pepper chicken Breast and place in oil skin down. I like to place a heavy pan (Cast Iron if you have one) on top of the chicken to aid in the crisping of the skin. Cook 4-5 minutes on skin side, remove to baking dish skin side up. Brush libe