ROASTED CHICKEN BREAST WITH MARMALADE

Roasted Chicken Breast with Marmalade image

Provided by Alex Guarnaschelli

Time 15m

Yield 2 servings

Number Of Ingredients 18

Previous Next

5 airline chicken breasts, skin on
Kosher salt
Freshly ground black pepper
2 to 3 tablespoons canola oil
12 to 16 ounces Orange Marmalade, recipe follows
Wilted romaine, recipe follows
5 oranges or tangerines, washed and dried
1/2 cup honey
Kosher salt
Freshly ground black pepper
1 lemon, juiced
1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
3 tablespoons butter
5 cloves garlic, peeled and minced
5 heads romaine, washed and dried, leaves picked
Kosher salt
Freshly ground black pepper
1 lemon, halved

Steps:

Preheat the oven to 450 degrees F.
Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine.
Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.
In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken.