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1
Preheat the oven to 450 degrees F.
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2
Season the chicken breasts with salt and pepper, to taste.
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3
In a large saute pan over high heat, add the oil.
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4
Once heated, place the chicken into the pan.
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5
Cover the chicken with aluminum foil and place another heavy pan on top.
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6
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.
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7
Serve with the marmalade and wilted romaine.
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8
Place the oranges on a flat surface and slice a few thin rounds from both ends.
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9
Avoid the center part because that's where a large concentration of the pits are.
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10
Measure the honey directly into a medium skillet over low heat until it melts.
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11
Add the oranges rounds and bring the mix to a boil.
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12
Add a sprinkle of salt and pepper, to taste.
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13
Add the juice of the lemon and the vanilla.
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14
Stir to blend.
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15
Cook for an additional 2 minutes and then transfer to a bowl to cool.
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16
Ease of preparation: Easy
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17
In a large skillet, heat the butter and add the garlic over medium heat.
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18
Cook until fragrant and add the romaine.
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19
Season with salt and pepper, to taste.
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20
Use a wooden spoon and stir to blend for an additional minute.
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21
Remove from the heat and drain any liquid remaining.
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22
Add a few squirts of lemon juice and serve with chicken.
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23
Ease of preparation: Easy
