Orange-Maple Glazed Chicken is a recipe from Healthy Cooking magazine, but with some changes. The original recipe is for the grill - I made this in a pan on the stove. If you want to make the original grill recipe, baste the chicken with the orange juice mixture as it is cooking and grill until the juices run clear. Otherwise, do as I did!
Orange-Maple Glazed Chicken
1/3 cup orange juice
1/3 cup maple syrup (the real stuff!)
2 Tbsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 tsp salt, divided
3/4 tsp pepper, divided
1 Tbsp minced fresh basil or 1 tsp dried basil
1/2 tsp grated orange peel
1 Tbsp olive oil
6 boneless skinless chicken breast halves (6 oz each)
In a small saucepan, combine the orange juice, maple syrup, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Stir in basil and orange peel. Remove from heat; set aside.
Heat olive oil in a frying pan on medium heat. Sprinkle chicken with remaining salt and pepper and place in heated pan. Cook chicken in covered pan for 5 minutes then turn chicken over, add orange juice mixture, and cook, covered, until juices run clear, turning as needed.
Serve with remaining juice from pan, if desired.