Welcome Guest, click here to register

Broiled Maple Orange Chicken Breasts View Larger

Broiled Maple Orange Chicken Breasts

Succulent and crispy chicken breasts. Serve with mashed potatoes or baked potatoes and broccoli.


  • 1/3 cup Stonewall Kitchen Maine Maple Champagne Mustard
  • 1/4 cup fresh orange juice
  • Grated zest of 1 large orange
  • 2 tablespoons Stonewall Kitchen Roasted Garlic Oil
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon flat-leaf parsley, minced
  • plus additional parsley for garnish
  • Freshly ground black pepper to taste
  • 2 medium whole chicken breasts (bone in) split, rinsed and patted dry

  • *May use boneless, skinless chicken breast


  1. Stir Maine Maple Champagne Mustard, orange juice zest, Roasted Garlic Oil, Worcestershire sauce, parsley and pepper together in a bowl.
  2. Pour into a large Ziploc plastic bag. Add chicken breasts, turning to cover well. Refrigerate for at least 4 hours or overnight, turning once or twice.
  3. Heat broiler. Place breasts flesh side down in a shallow baking pan and spoon some of the marinade over them. Broil about 6 to 7 inches from heat for about 10 to 12 minutes.
  4. Turn chicken over and spoon remaining marinade. Cook until breast meat is done and skin is browned, 7 to 8 minutes. Remove and allow to stand for 5 minutes. Sprinkle on remaining parsley and serve.


In Stock

Maine Maple Champagne Mustard
Maine Maple Champagne Mustard Item: 120806 $6.50