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Spiced Chicken Breast with Orange Glaze

When we first developed our pork rub, I like it so much, I tried it on everything, including chicken. This is good, though I must admit, I like it more on pork. Still, I like chicken more with this rub, than without it. And if you live with an avid chicken eater, this does help mix it up a bit.

2 servings

Ingredients

  • 2 6-oz chicken breasts
  • panko breadcrumbs
  • 3 1/2 teaspoons Smith & Truslow Coriander·Cumin Rub
  • 1 Tablespoon olive oil
  • 1 1/2 cups orange juice
  • 1 Tablespoon butter
  • 1 Tablespoon balsamic vinegar
  • 1 beaten egg yolk

Directions

  1. Season chicken brests with Coriander·Cumin Spice Blend.
  2. Let sit 30 minutes.
  3. Coat with breadcrumbs.
  4. Heat oil in saute pan over medium high heat.
  5. Add chicken breasts and cook until chicken releases from pan.
  6. Flip and cook other side until one.

Glaze:

  1. Boil orange juice until reduced by half.
  2. Reduce heat and add butter, vinegar and beaten egg yolk.
  3. Stir while cooking until sauce thickens.
  4. Drizzle over sliced chicken breasts.

This entry was posted on Friday, May 29th, 2009 at 2:06 pm and is filed under Dinner, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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