Orange-Molasses Glazed Chicken

1. 1

   Preheat oven to 400u00b0.

2. 2

   Squeeze 5-6 oranges to yeild 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vingear and 1/4 cup molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup; about 10-15 minutes. Reserve half the sauce for serving.

3. 3

   Place chicken breasts on a rimmed baking sheet lined with tinfoil. Season generously with coarse salt and cracked pepper. Brush with glaze.

4. 4

   Bake chicken, brushing with glaze and twice, at 20 minute intervals, until juices run clear when thickest part of meat is pierced with a fork - about 35-40 minutes. Serve hot with reserved glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.