4 boneless, skinless chicken breast halves (about 1 pound total)
paprika
salt
pepper
garlic powder (optional)
1 Tbsp olive oil
1- 12 oz can frozen orange juice concentrate, thawed
1 tsp dried rosemary or thyme, crushed
1. Rinse chicken and pat dry. Sprinkle with paprika, salt and pepper. In a skillet cook chicken in hot oil, 5 minutes or until brown, turning once.
2. Meanwhile, for glaze, stir together the orange juice concentrate and rosemary or thyme. Spoon over chicken. Cover and cook over medium heat for 5-6 minutes or until chicken is no longer pink.
3. Remove chicken from pan. Continue cooking glaze until thick and bubbly, stirring often. Spoon glaze over chicken. Enjoy with wild rice and a green vegetable.
Jennifer Vigil
