Chicken Poached In Orange Juice And Fresh Rosemary

• 4 boneless skinless chicken breasts
• sea salt
• fresh ground black pepper
• 4 large sprigs fresh rosemary
• 2 cups freshly squeezed orange juice
• 1/3 cup balsamic vinegar
• 2 tablespoons orange zest, finely minced
• 1/2 cup currants, rinsed and well drained, as garnish
• 1 cup coarsely chopped walnuts, toasted, as garnish

1. Preheat oven to 450u0b0F.
2. Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper.
3. Place the chicken breasts in a single layer in a glass baking dish. Place a rosemary sprig under each breast. Pour orange juice over the chicken. Cover and cook for about 12 mins, or until thermometer registers 165u0b0F Be careful not to overcook. When done, arrange on serving platter, discarding rosemary.
4. Whisk the balsamic vinegar and orange zest into the cooking juices and adjust seasoning. Pour the sauce over chicken. Garnish with currants and walnuts.

chicken breasts, salt, fresh ground black pepper, rosemary, freshly squeezed orange juice, balsamic vinegar, orange zest, currants, walnuts

Taken from www.food.com/recipe/chicken-poached-in-orange-juice-and-fresh-rosemary-409239 (may not work)