10 (5 oz each) chicken breasts
1/4 cup brown sugar
1 orange, zested
1 cup white wine
1 cup orange juice
3 garlic cloves chopped fine
1 bunch of fresh basil (corse chopped)
1/2 cup olive oil
6 cups of water
Trim the breast (remove fat) cover and place in fridge. Mix all the ingredients together well in a bowl. Add the chicken, making sure all of the chicken is covered in the marinade.
Allow to sit in the refrigerator for about an hour.
Then place the chicken on a well oiled sheet pan, strain the marinade and place the strained-out basil, zest and garlic on the chicken, just enough to give it some color.
Bake at 300°F for about 25 minutes or until done.
Save the stock if desired. Reduce stock (boil it down to half the amount) and add a slurry to it (corn starch and water) to make it a little thicker so it can be used as a sauce.
Serves 10.
Editor's Note: To zest an orange, remove strips of the peel of an orange, taking care to slice off only the orange portion, leaving behind the white part (the white portion is known as the "pith" which is bitter and not used). There is a special tool which you can use for this called a "Zester" but it isn't required; a razor sharp paring knife also works well.
Enjoy and let me know how you liked it.
