{MONDAY'S MENU} Orange Glazed Chicken with Rosemary

First of all, for those of you that have not discovered the "Confessions of a Pioneer Woman" blog..DO IT! Jenn told me about this site. She had read it for hours and couldn't stop until like 1 in the morning! Well, I glanced at it, and loved it, but thought that with as busy as I am, I must not get started. That was until yesterday! I keep seeing things about this blog everywhere. Finally when I saw that Jill had a link to "Pioneer Woman Cooking" on her blog, I HAD to check that out! OH MY! You must see this! She is so fun to read and her pictures are amazing!

I added the link to her site on my links. It is just the cooking site. Her other one is under construction! Apparently she is getting awards or something for how amazing her blog is, and it is! I will put the link up when it is done, or you can check Jenn's link, she has it!

NOW TO WHAT'S FOR DINNER....

This one is so good! Even Ryan, who generally isn't a fan of the citrus stuff, LOVED it! It is different and VERY tasty! None of the flavors are over kill, they all blend perfectly....and best of all 30 min total time for this one! AND it is good for you! This comes from Bob Greene.

ORANGE-GLAZED CHICKEN WITH ROSEMARY

INGREDIENTS:2 tsp Olive Oil
1-1 1/4 lb. Boneless Skinless Chicken Tenders (or 4 breasts)
1/4 c. Orange Juice
1 c. Reduced-Sodium Chicken Broth
1 tsp. Chopped Fresh (this is best), or 1/2 tsp. dried rosemary leaves, crumbled
1/8 tsp. Coarse Ground Black Pepper
2 tsp. Dijon Mustard (I used Frenchs Spicy Brown)
1 Naval Orange, peeled, thinly sliced (I left these out, for Ryan, but when I make this again, I will add them!)

DIRECTIONS:
1. In skillet, heat oil over medium high heat. Add chicken; cook 3 to 5 min, turning once, until browned on both sides.
2.Add Orange Juice and 1/2 c. of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper.
3. Cover; reduce heat to medium. Cook 12 to 15 min or until chicken is no longer pink in center. Place chicken on serving platter.
4. Add remaining 1/2 c. chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 min, stirring frequently, until mixture is glaze consistency. Stir in orange slices and squeeze some of the juice into mixture; cook 1 to 2 min, stirring constantly, just until heated. (I will double this glaze next time)
5. Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.
(I served this with green beans and whole grain rice)

Nutritional Info:4 servings
Calories: 180
Fat: 6 grams
Total Carb: 6 grams
Protein: 26 grams