Orange Chicken Breasts

We are excited to feature a guest recipe from Chana Nachal McKereghan, a long-time JCC supporter. She is sharing her recipe for Orange Chicken Breasts, adapted from Kosher by Design Short on Time, and is so much better than takeout!


Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 2 Servings



  • 2 chicken breasts with skin and bones (remove big pieces of excess fat from under skin)
  • ⅜ cup organic cane sugar
  • 1 tbsp dry mustard powder
  • ⅛ tsp nutmeg
  • 1 tbsp cornstarch
  • 2 large navel oranges (squeeze juice from one orange, thinly sliced the other orange – if you aren’t a big fan of orange peel, remove peel from half of the orange and keep peel on the other half
  • ¼ jar apricot or apricot peach, twice the fruit preserves



  1. Preheat oven to 400°F.
  2. Place the chicken breasts skin side up into a deep frying pan that has a lid.
  3. In a bowl, mix the cane sugar, mustard powder, nutmeg, and cornstarch with a fork.
  4. Add the orange juice and pour the mixture over the chicken breasts.
  5. With the back of a spoon, spread the apricot preserves over the breasts and scatter the orange slices over the chicken breasts, leaving some skin exposed.
  6. Bake uncovered for 50 minutes.
  7. Test for doneness by slicing into half of a breast.
  8. Remove from the oven when they are just cooked, ie. opaque; serve.
  9. If serving later, cool on top of countertop; cover with lid and refrigerate. Reheats nicely in the oven or on the stovetop.