Manhattan Chicken

Ever since I came back from Convention and tasted the Blood Orange Olive Oil that Demarle is selling, I have enjoyed making recipes with that olive oil. That salmon that I made a few weeks ago was to die for;-)

I really love that orange flavor on seafood or meat! and for some reason, anything citrus these days have become appetizing to me.

As I was reading the latest magazine of Light Cooking, I found a recipe entitled Manhattan Chicken. Though the recipe was enticing, I did not like that they sauteed the chicken in olive oil, and covered the chicken with the Manhattan Sauce before serving. The chicken did not really absorb the flavors of the sauce so I changed the recipe a bit and this is what came up, more flavorful;0

Ingredients for 1-2 people:

1 chicken breast per 2 people,
1 tbsp of light soy sauce,
1 tbsp of orange marmalade with,
1 tbsp of bourbon or whiskey.

For the Sauce:

1 tbsp of light soy sauce,
1 tbsp of bourbon
and 1 tbsp or 1/4 cup of orange marmalade ( depending how strong you want your sauce to taste) If you want your sauce to be more diluted, and not taste so much like bourbon, increase the amount of marmalade;-)

Pound the chicken in between the roulpat to make it flatter and this way it will cook more evenly.
Place the chicken in a ziploc bag and pour the marinade over it.
Let the chicken marinade 30 minutes to a few hours.
After the chicken has marinated, turn the oven to 400, or turn on your grill if you rather grill your meat.
Place the chicken on a flexipat and cook for 15 minutes, or grill on a grill.
Meanwhile, in a small saucepan cook all the ingredients given above for the sauce for a few minutes.
Before serving, or slicing the chicken, let it rest for a few minutes on the flexipan. Cover the pan with a silpat so that it will not cool down to fast.
Slice the chicken breast in tiny strips, pour this sauce over the chicken.
Serve with vegetables of your choices. I served it with grilled sliced zucchinis and squash. Yummy!!!