Recipe of the Week

We'd like "your" favourite recipe for cooking beef, poultry, lamb, fish, shrimp or pork.
In our store we have a box where you can drop off recipes. Please do not email them to us, thank you.

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Bring them in when you come shopping and stuff our box full.


Roasted Chicken Breasts with Marmalade

Roasted Chicken Breasts with Marmalade


  • 5 airline chicken breasts, skin on
  • Kosher salt
  • Freshly ground black pepper
  • 2 to 3 tablespoons canola oil
  • 12 to 16 ounces Orange Marmalade, recipe follows


  • Preheat the oven to 450 degrees F.
  • Season the chicken breasts with salt and pepper, to taste.
  • In a large saute pan over high heat, add the oil.
  • Once heated, place the chicken into the pan.
  • Cover the chicken with aluminum foil and place another heavy pan on top.
  • Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes.
  • Serve with the marmalade on romaine lettuce.

Homemade Quick Orange Marmalade:

  • 5 oranges or tangerines, washed and dried
  • 1/2 cup honey
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, juiced
  • 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
  • Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
  • Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste.
  • Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.
  • Yield: 1/2 cup
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Helpful hintsHELFPFUL HINTS:

  • Makes a nice light dinner.

Submitted by: Carol T.


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