One way I find new chicken recipes is by adapting dishes created for other meats, especially pork. One of my recent favorites is this dish I found in Everyday Food. It’s an Emeril recipe (!) for cumin-orange pork loin. I’ve made it several times using pork tenderloin (already an adaptation…). Tonight I tried it with chicken breasts and was really pleased with the result. I made a few other tweaks, and ended up with this recipe:
Orange & Cumin Chicken Breasts
3 to 4 boneless, skinless chicken breasts
1 teaspoon ground cumin
1 ¼ teaspoons kosher salt
1 Tablespoon extra-virgin olive oil
3 Tablespoons sherry vinegar or white wine vinegar
2 Tablespoons orange marmalade
juice of one navel orange
chopped cilantro for garnish
1. Preheat the oven to 400° F.
2. In a small bowl, mix together the cumin and salt. Rub the cumin-salt mixture all over the chicken breasts.
3. Heat the olive oil in a large, oven-proof sauté pan over medium-high heat. Place the chicken breasts in the pan and cook for 5 minutes per side.
4. In the meantime, whisk together the vinegar, marmalade, and orange juice.
5. Pour the orange mixture over the chicken breasts and transfer the pan to the oven. Bake until the chicken breasts are just cooked through, about 20 minutes (longer if the breasts are very large).
6. Transfer the chicken to plates or a serving platter. If the orange sauce seems too thin, cook it over medium-high heat for a minute or two to thicken it. Drizzle the sauce over the chicken, top with cilantro to taste, and serve.
If you don’t have an oven proof sauté pan, after browning the chicken on the stove-top transfer it to a baking dish, top with the orange mixture, and bake. The only downside here is that if you want to thicken the sauce after baking the chicken you have to put it back in the pan (another downside: two dishes to wash).
Any other favorite chicken breast recipes I should know about?