Monday's recipe (10/24/11) - Aimee Fortney's glazed chicken - WSMV News 4

Monday's recipe (10/24/11) - Aimee Fortney's orange glazed chicken, banjo dreamy dessert cups

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One night, I looked in the refrigerator for inspiration.  I saw the orange marmalade and knew that there was orange juice concentrate in the freezer; grabbed the soy sauce and came up with this!  You can serve this with rice and heat the sauce to become an orange gravy.

orange juice concentrate (about 4 Tablespoons)
2 Tablespoons honey
½ teaspoon spicy mustard
2 Tablespoons soy sauce
1 cup orange marmalade
pinch of salt
pinch of pepper
3 boneless skinless chicken breasts

Mix all ingredients (except chicken) together.  Pour over chicken and bake at 350 for 40 to 50 minutes.

I loved going to Opryland when I was a little girl.  The Orange Banjo ice cream dessert was my favorite treat!  So this is a grown up version that I make!  Add a spring of fresh mint and orange zest to make it look like an elegant dessert, for your family and friends!

Orange Sherbet
Vanilla Ice Cream
The zest of one orange
Fresh Mint

Line a muffin tin with cut out circles from wax paper and line with cling wrap that overflows the tins.  Soften both your orange sherbet and your vanilla ice cream.  As they soften, and you are able to work with them, make a small layer of orange sherbet in each muffin tin.  Go back and add a layer of softened vanilla ice cream.  Repeat layers, and fold the cling wrap over to the top.  Pop muffin tin in freezer and allow your ice cream to "set" and harden again.  When it is time to serve, remove cling wrap from muffin tin and unfold.  Now place a "Banjo Cup" on a dessert plate, and garnish with orange zest and fresh mint.  These are beautiful little desserts, and they will make you close your eyes and you are a child all over again!  Perfect for dinner parties; a simple, yet elegant dessert!

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