2 boneless,skinless chicken breast (1/2 pound)1 tsp. margarine1 tsp. olive oilSalt and pepper (optional)1/2 small onion, sliced1 large clove garlic, minced1/2 tsp. dried rosemary, crumbled1/8 tsp. ground cinnamin1/2 cup pineapple-orange juice1 tbsp. orange marmalade2 cups sliced almost cooked carrots
Directions
1-Pound chicken to 1/2 inch thickness. In medium skillet, over medium heat, brown chicken on both sides in margarine and oil. Sprinkle with salt and pepper.2-Stir in onions,garlic,rosemary and cinnamin. Cook and stir until onions are soft.3- Blend in juice and marmalade. Spoon over chicken. Cover;bring to a boil. Reduce heat to low;simmer 10 minutes.Stir in carrots. Cover; simmer 5 minutes or until carrots are tender and chicken is tender.Serve with pasta or rice.( recipies to follow)
Source:
Contributed By: Jackee_line on
2003-May-07
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