Orange-Balsamic Glazed Chicken

A friend's daughter made some Calamondin Marmalade/Jam of which I was lucky to receive two jars. Calamondin Oranges are also known as "Acid" Oranges for their intense tart flavor.  So instead of making this dish with the typical orange marmalade I used what I got from her and was I ever happy so happy that I did.  The tartness was tempered by the other ingredients however it lent a pleasant tang not typically associated with the typical marmalade.

Orange Balsamic Glazed Chicken

Ingredients
2 tablespoons Avocado Oil
2 pounds boneless skinless breasts or breast tenderloins
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped

Directions
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt, pepper and poultry seasoning. 
When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Serve over Cauliflower Rice.


Serves 4-6