Orange-molasses Glazed Chicken

• 5 -6 navel oranges
• 12 cup red wine vinegar
• 14 cup light molasses
• 4 bone-in skinless chicken breast halves
• coarse salt, to taste
• ground black pepper, to taste

1. Preheat oven to 400 degrees.
2. Squeeze oranges to yield 3 cups of juice.
3. In a large skillet, combine juice, vinegar and molasses.
4. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup (this should take about 10 to 15 minutes).
5. Reserve half the glaze for serving.
6. Line a sheet pan or baking dish with aluminum foil; spray with cooking spray.
7. Place chicken breasts on the foil, season generously with salt and pepper; brush with glaze.
8. Bake chicken, brushing with glaze twice, until juices run clear when pierced; approximately 35 to 40 minutes.
9. Serve hot with reserved glaze.

oranges, red wine vinegar, light molasses, chicken, salt, ground black pepper

Taken from www.food.com/recipe/orange-molasses-glazed-chicken-112399 (may not work)