Email to AMEE      

Recipe Categories: AMEE's HOME PAGEAPPETIZERS BARS BBQ BEANS BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES BURGERS CAKES Cakes_Pies CANDY CASSEROLES CHEESECAKES CHICKEN CHILI Chinese ChristmasRecipes Christmas_Cookies COBBLERS Coffee_Cake COLD_DESSERTS COOKIES COOKINGTIPS COPYCAT-APPETIZERS Copy_Cat_Recipes CRISPS DESSERTS DIPS Dressing Driscolls Easter_Candy ETHNIC FILIPINO FISH FISHandSEAFOOD FRUIT FUDGE GLAZES Grilling Hawaiian HEALTHY Holiday IceCream Jell-O Marinade MARINADES MEATS MEXICAN Pampered_Chef PASTA PASTRIES PIES PIZZA PORK POTPIES POULTRY RIBS SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHORTCAKES SIDEDISHES SNACKS SOUPSandSTEWS STEWS STRAWBERRIES SummertimeCooking TARTS TORTES TRIFLES TURKEY VEGETABLES WINGS_AND_THINGS

CITRUS-BAKED CHICKEN




Source of Recipe


Unk


List of Ingredients




1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried mint
1/8 teaspoon allspice
1 teaspoon minced garlic
2 1/2 pounds chicken breast halves, cut in half, or chicken thighs
1 orange, quartered and sliced
1 lemon, quartered and sliced
1/4 cup white wine
1 medium onion, sliced
1/2 cup imported green olives, pitted
1/2 cup chicken broth

Recipe



1. Combine salt, pepper, mint and allspice in cup. Rub garlic over chicken, then sprinkle with salt mixture. Place chicken in large plastic storage bag. Add orange and lemon slices to bag and squeeze slightly to release juices. Add wine. Seal and marinate in refrigerator overnight.

2. Heat oven to 425 degrees. Arrange onion slices in jelly-roll pan. Top with chicken mixture and olives. Bake 40 minutes until browned and cooked through.

3. Transfer chicken and citrus pieces to heated serving platter; keep warm. Pour pan drippings into a glass measure; skim off fat. Combine drippings and broth in small saucepan; boil over medium-high heat, 5 minutes. Pour over chicken.

Makes 6 servings.