Orange Balsalmic Chicken Breasts

Orange Balsalmic Chicken Breasts with crispy potato topping:


-1 Package Chicken Cutlets
-1 Tablespoon Olive Oil
-1/4 Cup Prepared Chicken Stock
-1 Tablespoon Balsalmic Vinegar
-1/4 Cup Orange Marmalade
-1 Teaspoon Sugar
-1/2 Teaspoon Fresh Prepared Crushed Garlic
- To taste- salt, pepper cayenne pepper, paprika and onion powder.
-2 Whole Small Potatoes, peeled


-Preheat oven to 350. Thin chicken cutlets in half and smash down with a chicken mallette. Place them in a baking pan. Meanwhile prepare sauce- in a bowl mix olive oil, chicken stock, balsalmic vinegar, orange marmalade, fresh crushed garlic, sugar and spices. Pour over chicken in pan. Peal 2 already skinless prepared potato over top of the chicken in the pan to create a crispy coating. Bake on 350 for 1/2 hour- 45 minutes.
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