1/4 cup honey
2 tablespoons frozen orange juice concentrate
1 teaspoon grated orange zest
1 clove garlic, minced
1/2 teaspoon salt
1/8-1/4 teaspoon brushed red pepper flakes
4 boneless, skinless chicken breast halves
1 tablespoon margarine
1/2 teaspoon vegetable oil

In a small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt.

In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes until seared. Turn chicken, cook another 4 minutes until just cooked through.

Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes.

Serve chicken breasts with honey-orange glaze spooned over the top.

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