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Nutrition Facts
Serving Size 1 (292g) Recipe makes 4 servings The following items or measurements are not included below: 4 large fresh rosemary 1/3 cup balsamic vinegar
Calories 430
Calories from Fat 187		(43%)
Amount Per Serving		%DV
	Total Fat 20.8g	32%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 14.2g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 80mg		3%
Potassium 844mg		24%
Total Carbohydrate 31.0g		10%
	Dietary Fiber 3.8g	15%
	Sugars 23.3g
Protein 33.4g		66%
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Chicken Poached in Orange Juice and Fresh Rosemary

Recipe #409239 | 22 min | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: GoldsmithLissa
Jan 19, 2010

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Sauv Blanc Sub options: raisins instead of currants; hazelnuts instead of walnuts

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
sea salt
fresh ground black pepper
4 large sprigs fresh rosemary
2 cups freshly squeezed orange juice
1/3 cup balsamic vinegar
2 tablespoons orange zest, finely minced
1/2 cup currant, rinsed and well drained, as garnish
1 cup coarsely chopped walnuts, toasted, as garnish

Directions

1
Preheat oven to 450°F.
2
Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper.
3
Place the chicken breasts in a single layer in a glass baking dish. Place a rosemary sprig under each breast. Pour orange juice over the chicken. Cover and cook for about 12 mins, or until thermometer registers 165°F Be careful not to overcook. When done, arrange on serving platter, discarding rosemary.
4
Whisk the balsamic vinegar and orange zest into the cooking juices and adjust seasoning. Pour the sauce over chicken. Garnish with currants and walnuts.