Blood Orange Chicken

With Brett Roeske

This recipe was created by Brett Roeske of Lula’s Pantry in Rockport, MA as a way to freshen up a typical split chicken breast meal. Combine several ingredients from the jar, whisk together and pour over the chicken. This recipe makes the usual chicken breast a treat, featuring a glaze made with blood orange marmalade, Dijon mustard, soy sauce and preserves made with Meyer lemon - and the ingredients are all ready made in a jar. As the chicken finishes cooking you can make a simple vinaigrette dressing that uses some of the same ingredients. Toss with some arugula or your favorite greens and serve the chicken on top or if you wish to the side.

Ingredients

From Food For Thought column by Heather Atwood: A design and entertaining genius, Brett Roeske, proprietor of Lula's Pantry, invents brilliant gift concepts, furniture solutions, and quick recipes. He's better than a year's subscription to "Martha Stewart Living." Yet another Saturday afternoon I was having company, and had nothing to make for dessert. At 3:30, I drifted to Lula's, imagining at least those amazing Rosemary Shortbread from Lark Fine Foods that no homemade cookie could beat for delicacy and allure. "But, what about this," Brett appealed, removing a jar of Thursday Cottage Handmade Lemon Curd from the shelf. "It's the easiest, most delicious dessert you can make. A jar of this English lemon curd mixed with whipped cream. Layer it in a wine glass with cookies or berries." Along with the Lula's Pantry Lemon Parfait, Blood Orange Glazed Chicken Breast is another surprisingly delicious, absurdly simple recipe made mostly from Lula's Pantry ingredients. With one stop at the grocery store for chicken and arugula, and one stop at Lula's Pantry, you could have the ingredients for a sterling dinner, deceptively easy to prepare, a graceful cheat of a gourmet meal.