A tangy, sweet and citrusy balsamic glaze coats tender chicken pieces in this flavourful recipe. Sprinkle with scallions to finish, then serve with creamy pasta and a garden salad for a lovely meal, any night of the week! - Rachel W.
2 tbsp. Arbequina Olive Oil
2 pounds boneless, skinless chicken thighs or breasts
Salt and coarse black pepper
1 tsp. poultry seasoning
2-3 sprigs fresh rosemary
1/3 cup orange marmalade
¼ cup Tangerine Balsamic Vinegar
DIRECTIONS:1. In a large skillet, heat the oil over medium-high heat.