Dinner

Baked Rosemary Chicken Breasts with Olives is for Dinner.

Baked Rosemary Chicken Breasts with Olives takes 25 minutes to prepare.

Baked Rosemary Chicken Breasts with Olives takes 25 minutes to cook.

Baked Rosemary Chicken Breasts with Olives makes 1 servings.

The ingredients for Baked Rosemary Chicken Breasts with Olives are:

? 6 regular size chicken breasts
? 2 tsp olive oil
? ? cup orange juice
? ? cup pitted balsamic kalamata olives
? 2 oranges, peeled, cut into slices
? 2 tsp cornflour
? 2 tsp water
? Salt and pepper, to taste
? Fresh parsley leaves to garnish

Marinade

? 1Tbs fennel seeds
? 2 tsp cracked black pepper
? 2 Tbs chopped rosemary
? 3 cloves garlic, crushed
? ? cup orange juice
? 2 Tbs finely grated orange rind
? ? cup white wine
? 1 Tbs olive oil

Here is how you make Baked Rosemary Chicken Breasts with Olives:

1. To make marinade, process seeds, pepper, rosemary and garlic in small food processor until crushed. Transfer to large bowl. Add juice, rind, wine and oil. 2. Add chicken to marinade. Toss to coast. refrigerate, covered, for 6 hours or overnight.3. Drain chicken well. Heat oil in a large flameproof roasting pan over a medium to high heat. Add chicken in two batches. Cook for about 2 to 3 minutes on each side or until golden. Return chicken to pan. Transfer to oven. 4. Cook in a moderate oven (180 C) for 10 minutes. Add juice, olives and orange slices. Cook for a further 10 to 15 minutes or until cooked through. Remove chicken and orange slices. Cover loosely with foil. Rest for 10 minutes. 5. Place pan on stove top over a medium heat. Stir in cornflour blended with water. Bring to a boil, stirring, until thickened. Season with salt and pepper. 6. Arrange chicken and orange slices on serving plate. Spoon over sauce. Garnish with parsley. Serving Size: Serves 6Number of Servings: 1Recipe submitted by SparkPeople user CLASSICLADY3.

The nutritional information for Baked Rosemary Chicken Breasts with Olives is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 603.2

• Total Fat: 10.2 g
• Cholesterol: 261.0 mg
• Sodium: 370.0 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 2.4 g
• Protein: 105.0 g