Adapted from Southern Living Vol. 49 No. 6
This chicken is super juicy and yummy. We all loved it. Even I, who hate tomatoes, ate everything. The sweetness from the marmalade and the sourness from the tomatoes blend beautifully together. It does not take very long to make.
- 4 6-oz. skinned and boned chicken breasts
- 2 tsp salt
- Freshly ground pepper, to taste
- 2 tbsp butter
- 1 pint cherry tomatoes, halved
- 3 tbsp sweet orange marmalade
- 2 tsp red wine vinegar
- 1/3 cup loosely packed fresh basil leaves, chopped
- Place the chicken breasts between 2 sheets of plastic wrap and flatten them to ½-inch thickness using the flat side of a meat mallet. Season the chicken with salt and pepper.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Cook 2 chicken breasts in the skillet 4 minutes on each side or until done. Transfer them to a serving platter and cover them with aluminum foil to keep them warm. Repeat the procedure with the remaining butter and chicken.
- Reduce the heat to medium-low. Add 3 tablespoons of water and half of the tomatoes. Cook for 2 minutes, stirring to loosen the browned bits from the bottom of the skillet. Stir in the marmalade and vinegar. Stir for 4 more minutes, stirring occasionally, until the tomatoes burst and the sauce begins to thicken. Stir in the remaining tomatoes and cook for 2 minutes until thoroughly heated. Stir in the basil. Add salt and pepper to taste. Spoon the sauce over the chicken.
Comments: For this recipe, it is very important to use sweet marmalade. The only one I was able to find that used sweet oranges was Smucker’s. If the label doesn’t specify, you can look at the list of ingredients to see if they say whether the oranges are sweet or bitter. I had this chicken with whole-wheat couscous. The magazine also suggests sprinkling the chicken with goat cheese, something I think would work really well.