Chilled Orange Chicken on Romaine

Author

Unknown

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Recipe

Measurements	INGREDIENTS
4 Whole	Large Chicken Breasts
$\frac{3}{4}$ Teaspoon	Rosemary
3 Ounces	Orange Marmalade
$\frac{1}{2}$ Tablespoon	Salad Oil
8 Small	Romaine Lettuce Leaves

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Instructions

1. With a sharp knife, cut each chicken breast in half. Remove bones from each chicken-breast half but leave skin on.
2. In a large bowl, with hands, toss chicken halves with rosemary. Cover bowl and refrigerate about 4 hours to develop flavor.
3. Preheat oven to 400°F (200°C).
4. Arrange chicken-breast halves, skin side up, in a roasting pan, overlapping if necessary.
5. Bake chicken about 40 minutes or until fork tender, basting occasionally with drippings in pan.
6. In a saucepan over low heat, heat orange marmalade and salad oil until marmalade is melted.
7. Brush chicken with marmalade mixture.
8. Cover and refrigerate at least 1 hour or until chicken is cool.
9. To serve, slice each chicken-breast half crosswise into $\frac{1}{4}$ inch thick slices, keeping slices together in the shape of a breast half.
10. Place each sliced breast half on a romaine leaf.
11. Arrange on a platter.

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Note

Prepare about 6 hours before serving or the day ahead. 8 servings

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