Prep Time: 15 to 20 minutes
Cook Time: 30 to 40 minutes
Now that school has started, I want to spend as little time as possible preparing dinner. This dish adapted from The Joy of Cooking is easy to prepare and quick! Any reserved sauce can be saved for later or mixed into leftover rice and vegetables for a snack.
Baked Chicken w/Basil Orange Espresso Glaze
adapted from The Joy of Cooking
- 2 chicken breasts (4 oz.), skinless, boneless, rinsed and patted dry
- 1 tbsp basil, chopped (about 8 leaves)
- 1/4 cup red onion, chopped
- 1 tbsp olive oil
- 2 tbsp dijon mustard
- 3/4 cup orange juice
- 1 tbsp balsamic vinegar, espresso flavored
Rinse and pat dry chicken breasts. In a covered glass dish place breasts so that they fit snugly but do not overlap.
Spread dijon over breasts. Spread onion and basil over chicken. Drizzle olive oil over top.
Pour in orange juice.
Cover and bake for 30 minutes at 375 F, turning chicken once. After 30 minutes, check for doneness.
If done, remove dish and transfer chicken to a plate with tongs. Tent with foil to keep warm.
Transfer juices to a saucepan, add balsamic vinegar, and bring to a high boil. Reduce until it reaches a syrup consistency about 5 to 7 minutes.
Spoon sauce over chicken.
Serving suggestions: pair with a 1/2 cup of brown rice and dark-green vegetables.