Boneless Chicken Breast with Orange-Chipotle Sauce


Boneless Chicken Breast with Orange-Chipotle Sauce





boneless chicken breast halves (6 to 8 ounces each)


cups orange juice


teaspoon salt


medium shallots, minced


tablespoon butter


cup white wine


cups chicken stock, plus more as needed (homemade) is best, but prepared


Low salt broth may be substituted


tablespoons olive oil


tablespoons chopped fresh chives


chipotle chilies en adobo, seeds removed and finely chopped


To brine the chicken, put the breast halves in a sealable plastic bag with 1 cup of the orange juice and the salt. Seal carefully, turn the bag to mix the brine thoroughly, and place the bag in a non-reactive bowl or baking pan. Chill for at least 2 hours or up to 6.

To make the sauce, sauté the shallots in the butter until they are softened but not browned. Add the wine and reduce to about ½ cup. Add the remaining 2 cups of orange juice, chipotle peppers, and the chicken stock and bring to a boil over medium high heat. Reduce the heat to low and simmer the sauce until it is reduced to about 1 cup and coats the back of a spoon. It will develop a shine at this point. The sauce may be made ahead to this point (cool, cover, and refrigerate for up to 2 hours) and reheated just before serving.

Drain the chicken breasts and pat dry. Heat olive oil over medium high heat in a sauté pan large enough to hold the chicken without crowding. When pan is hot, add the chicken breasts and sear on both sides until they are nicely browned, then reduce the heat and cook, covered, until cooked through. The total cooking time will be 12 to 15 minutes.

To serve, reheat the sauce over medium heat (add a splash of stock if it seems too thick). Slice the chicken breasts into ¾ inch thick slices. Each breast will yield about 5 slices. Stir 2 tablespoons of the chives and the chipotle into the sauce. Place the chicken slices artfully on a serving plate and top with the sauce. Garnish with the remaining 1 tablespoon chives. Serves 4.

Garlic Roasted Chicken with Gravy

Garlic Roasted Chicken with Gravy

1 (3½ pound) chicken
1 lemon, halved
1 onion, halved
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, peeled
1 cup Basic Chicken Stock or low sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
3 tablespoon dry white wine
1 shallot, finely chopped
1/4 teaspoon dried sage
1/4 teaspoon salt
1/4 cup water


  1. Preheat the oven to 400˚F; spray the rack of a roasting pan with nonstick spray. Remove the chicken giblets and neck from body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry.
  2. Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavitPlace the chicken, breast side up, on the rack in the roasting pan.
  3. Roast 30 minutes; pour the broth and lemon juice over the chicken.Reduce the oven temperature to 325˚F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and an instant read thermometer inserted in the thigh registers 180˚F, about 1 hour longer.
  4. Transfer the chicken to a cutting board; let stand 15 minutes.
  5. Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl.
  6. Dissolve the cornstarch in the reserved juices.
  7. Add the wine, minced garlic, shallot, sage, salt, and water to the saucepan;
  8. Bring to a boil and boil 5 minutes.
  9. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute.
  10. Remove the lemon, onion, and herbs from the cavity and discard; carve the chicken and serve with the gravy.
  11. Remove the skin before eating.

Makes 4 Servings

Bruschetta Chicken and Broccoli Brown Rice Pilaf

INGREDIENTS: Bruschetta Chicken
1/2 cup all purpose flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves (1 pound)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch chopped green onion
1 tablespoon lime juice

  1. STEPS: Bruschetta Chicken
  2. Place flour and eggs in separate shallow bowls.
  3. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. x 2-in. baking dish.
  4. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
  5. Loosely cover baking dish with foil.
  6. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
  7. Meanwhile, in a bowl, combine the tomatoes, basil, onions, lime juice oil, and spices, then spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

INGREDIENTS: Broccoli Brown Rice Pilaf
1 cup uncooked brown rice
2¼ cups reduced sodium chicken broth or vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
2 cups chopped fresh broccoli
1/4 cup silvered almonds
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper

STEPS:Broccoli Brown Rice Pilaf

  1. In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.
  2. Add the broth, rosemary and garlic; bring to a boil.
  3. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.
  4. Stir in the broccoli, almonds, sunflower kernels, salt and pepper.
  5. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

Naman’s Catering is proud to be one of the ‘Runway of Taste’ caterers featured at this year’s LBD fundraiser for Mobile’s Ronald McDonald House!

Watch Alec Naman prepare this recipe on FOX 10: Bruschetta Chicken and Broccoli Brown Rice Pilaf

Join the Jaguar Land Rover Gulf Coast “Little Black Dress” benefit for Ronald McDonald House Charities of Mobile on Thursday, May 4, 2017 at Fort Whiting Auditorium – 1630 South Broad Street, Mobile, AL – with doors opening  at 6:30 p.m.

The Jaguar Land Rover Gulf Coast “Little Black Dress” (LBD) Cocktail Party and Runway Show is the premier fundraising event for Ronald McDonald House Charities of Mobile – which provides a supportive home environment offering care, compassion, and hope to families with seriously ill and injured children being treated at Mobile-area hospitals.

Fifty local-area “McModels” will be featured in a fast-paced New York styled runway show styled in fashions by Dillard’s, makeup by j.edward beauty and hair by Studio PH.

Paired with the runway show, LBD also features cocktail party will feature Mobile’s top area chefs and restaurants with exceptional food and refreshing beverage offerings at the eighth annual ‘LBD’ cocktail party and runway show with presenting sponsor T. Batchelor & Son, Inc.

General admission tickets are available for $100 per person with balcony seating available – limited quantity of tickets are available. To purchase tickets and learn more about the Jaguar Land Rover Gulf Coast ‘Little Black Dress’ event please visit: or call Ronald McDonald House Charities of Mobile at 251-694-6873


Jamaican Jerk Chicken

1 tbls.    Ground Allspice
1 tbls.    Dried Thyme
1 ½ tsp. Cayenne Pepper
1 ½ tsp. Black Pepper
1 ½ tsp. Sage
¾ tsp.    Nutmeg
¾ tsp.    Cinnamon
2 tbls.    Garlic, fresh
1 tbls.    Sugar

¼ cup    Olive Oil
¼ cup    Soy Sauce
¾ cup    White Vinegar
½ cup    Orange Juice
1 cup     Lime Juice
3 ea.      Green Onion, Chopped
1 cup     Onion, Chopped
1 ct.       Habanero Pepper, minced

8 lrg.     Chicken Breast, boneless & skinless


Combine all dry spices in a bowl and mix well. In a separate bowl whisk liquid spices and add chopped vegetables & Habanero pepper. Marinate chicken in liquid mixture for 30 minutes. Remove chicken from marinade and dredge it in the spice mixture on both sides. Place in a skillet with melted butter and sear on both sides, approximately 5 minutes on each side or you may grill the chicken and baste it with the marinade.

It’s great for grilling or pan searing with a little butter.