The recipe called for 2 broiler fryer chicken breasts, without skin. My bone-in chicken breasts come with the skin on and rather than remove it, I decided to leave it on while the chicken cooked and remove it after since I think that helps to keep the meat more moist. While in theory this method has always worked for me, but in this case I lost a lot of the seasoning that was now on the skin rather than the meat. I would recommend removing the skin prior to cooking as the recipe directs.
Chicken with Oranges and Almonds
Makes 2 servings
2 broiler-fryer chicken breasts, without skin
1/2 teaspoon salt
1/8 teaspoon pepper
dash ground cinnamon
dash ground cloves
1 tablespoon salad oil
1/2 teaspoon garlic, minced
1/2 cup chopped onions
1/2 cup orange juice
2 tablespoons slivered almonds
2 tablespoons craisins
1 orange, pared and thinly sliced
Sprinkle chicken with salt pepper, cinnamon and cloves. Heat oil in skillet; place chicken in oil and brown to a golden color. Turn over in pan. Put garlic, onion, orange juice and 1/2 cup of water over chicken; cover and cook at a simmer for 35 minutes.
Spread out almonds in shallow pan and place in 350 degree oven for 5-10 minutes or until fragrant but just barely toasted.
Add almonds, Craisins and sliced oranges to chicken. Cover and cook 5 minutes.
Slightly adapted from Jillian Michaels