6 chicken breast halves, cut into cutlets
2 cups baby bell peppers, sliced
1 green bell pepper, cut into strips
1 medium onion, sliced
4 cloves garlic, minced
4 jalapeno peppers, sliced
1 cup orange marmalade
1 tablespoon balsamic vinegar
1/2 cup orange juice
1 can mandarin oranges, drained2 teaspoons poultry seasoning blend
STEP BY STEP INSTRUCTIONS
Preheat oven to 350
Prepare a rimmed baking sheet with aluminum foil for easy clean up.
Set aside one of the sliced jalapenos for later.
Combine all the remaining vegetables together and spread evenly on the baking sheet.
Combine marmalade, vinegar and orange juice in a bowl and whisk to combine.
Dunk each piece of chicken into the prepared glaze and then place each piece on top of the vegetables waiting on the baking sheet.
Distribute any additional glaze evenly on top of the chicken.
Sprinkle the reserved jalapeno slices on top of the chicken.
Distribute the mandarin orange slices on top of the glazed chicken.
Bake for 45 minutes to an hour or until the chicken is cooked through and the juices run clear.
Remove from oven and allow to cool for 10 minutes before serving.
I served mine with an orange scented calico rice.
Leftovers may be stored in an airtight container in the refrigerator for up to 5 days.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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